| Prep Time | 30 minutes |
| Cook Time | 90 minutes |
| Passive Time | 8 hours |
| Servings |
servings
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Ingredients
- 2.5lb/1.1kg cream cheese (full fat) 5 packages softened
- 10.5oz/300g sugar 1 1/2 cups
- 5 large Eggs room temperature
- 2 large egg yolks room temperature
- 1 tsp Vanilla Extract
- 1 tsp lemon juice
- 3 tbsp All Purpose Flour
- 4oz/113g sour cream (full fat) 1/2 cup
- 1 cup graham cracker crumbs
- 2 tbsp sugar
- 3 tbsp melted butter
Ingredients
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Instructions
- Cream cheese should be left out of refrigerator for a few hours to become soft. Eggs and sour cream should be left out about 30 minutes to come to room temperature or close. Heat oven to 375 degrees Fahrenheit or 190 degrees Celsius.
- Grease bottom of 9 inch springform pan with butter. Mix graham cracker crumbs, 2 tbsp sugar and 3tbsp melted butter. Pour this into the pan and spread evenly on the bottom. Pat down with the bottom of a glass or measuring cup to cover just the base of the cake pan, not the sides. Bake in middle rack of heated oven for 7 minutes until golden. Remove from oven and cool on a rack. Reduce oven temperature to 350 degrees Fahrenheit or 180 degrees Celsius. If your oven has a fan (convection), it's best to turn it off.
- Use a stand mixer or hand mixer. Beat cream cheese and sugar together until smooth, scraping down when necessary. Mixture must be completely smooth before adding rest of the ingredients. Add lemon juice, vanilla extract and mix. Add half the flour and mix, add the remaining flour and mix. Scrape down bowl. Add eggs and yolks one at a time until blended well. Scrape down bowl and mix so that batter is smooth. Add sour cream and mix until combined. Mix by hand to make sure everything is blended well. Do not over mix batter using stand mixer or hand mixer. Stop machine to scrape down and when adding ingredients (except eggs)
- Wrap the outside of cooled pan in foil so that no water will get into pan during baking. Place cake pan in a roasting pan. Pour batter into cake pan. Using a spatula, go over the top of the batter to get rid of any air bubbles. Place roasting pan in middle rack of heated oven. Put very hot or boiling water in a measuring cup. Pour water into the side of roasting pan carefully so no water splashes into cake pan. Water should come halfway up the sides of cake pan. Bake in middle rack of oven for 1 hour 30 minutes. Cake will puff up a bit and jiggle slightly in the center. Remove cake pan from roasting pan and place on a rack to cool. When completely cool, remove foil. Cover cake. Chill for at least 8 hours. Chilling for 24 hours is best. Unlatch and remove side of pan by lifting up. Slice cake with a knife dipped in hot water and wiped between cutting each slice. Serve small slices as this is a rich, creamy, dense and filling cake.
- This cheesecake freezes well. Wrap individual slices in plastic wrap then foil or place in zip bags and freeze. They can also be vacuum sealed.
- *** If you like more crust, use 1.5 cups graham cracker crumbs, 2.5 tbsp sugar and 5 tbsp butter.
Recipe Notes
Hi Anita – thanks for the great recipe!
I made the recipe using the quantities you provided and poured into a 9-inch spring form pan, but the amount nearly over filled the pan. I noticed in your video that your cheesecake was only about 1.5-2 inches thick, while mine was nearly 4 inches. Was I supposed to cut the recipe in half? Or was the amount used enough for two pies?
Hi Daniel, I’ve made this recipe in 9 inch and 10 inch springform pans without overfilling. I don’t remember which size I used in the video. 9 inch is the most common size so I figured
most people would have that size pan. This recipe is meant for one cheesecake. Is it possible the batter was over mixed – too much beating after each egg can increase the volume.