Cheesecake recipe

1. 1

   Brush insides of 4 individual spring form pans (4.5 inches) with butter.

2. 2

   Pack graham cracker crust up sides and over bottom of pans.

3. 3

   Refrigerate until ready to use.

4. 4

   Preheat a non-convection oven to 120C (250F).

5. 5

   In a mixer bowl with the paddle attachment, beat cream cheese until smooth, scraping down sides of bowl as needed.

6. 6

   Add sugar and vanilla beat until smooth.

7. 7

   Add eggs, beating until smooth and scraping down sides of bowl after each.

8. 8

   Beat in sour cream

9. 9

   Pour mixture through a medium- holed sieve, discard any clumps.

10. 10

    Pour 44ml into each chilled crust.

11. 11

    Bake until just set (cakes should be slightly puffed but not browned), 1 hour to 1 hour 15 minutes.

12. 12

    Carefully run a paring knife around the crust to loosen from pan, then slightly release springs.

13. 13

    Cool cheesecakes 30 min on a rack at room temperature.

14. 14

    Refrigerate until thoroughly chilled, at least 8 hours and up to 2 days.

15. 15

    After chilling, remove sides and bottom from each cake and spread with 2 ounces sour cream topping.

* Per serving · 4 servings · Values may vary.

No additional tips available.