Ingredients
Scale
For the Crust:
- 1¾ cups graham cracker crumbs
- 3 tablespoons sugar
- Pinch of salt
- ½ stick (4 tablespoons) unsalted butter, melted
For the Cheesecake:
- 2 pounds (four 8-ounce boxes) cream cheese, at room temperature
- 1⅓ cups sugar
- ½ teaspoon salt
- 2 teaspoons pure vanilla extract
- 4 large eggs, at room temperature
- 1⅓ cups sour cream or heavy cream, or a combination of the two
Instructions
- Butter a 9-inch springform pan with sides that are 2¾ inches high and wrap the bottom of the pan in a double layer of aluminum foil.
- In a medium bowl, stir the graham cracker crumbs, sugar, and salt together. Pour over the melted butter and stir until all ingredients are uniformly moist.
- Transfer the mixture into the springform pan and use your fingers to pat an even layer along the bottom and about halfway up the sides. Place the pan in the freezer while you preheat the oven.
- Center a rack in the oven, heat to 350°F, and place the springform on a baking sheet. Bake the crust for 10 minutes, then set aside to cool on a rack.
- Reduce the oven temperature to 325°F and put a kettle of water on to boil.
- Using a stand mixer with the paddle attachment or a hand mixer, beat the cream cheese at medium speed until soft and creamy, about 4 minutes.
- With the mixer running, add the sugar and salt and continue beating for another 4 minutes until the cream cheese is light.
- Beat in the vanilla extract.
- Add the eggs one by one, beating for 1 full minute after each addition to create a well-aerated batter.
- Reduce the mixer speed to low and stir in the sour cream and/or heavy cream.
- Place the foil-wrapped springform pan in a roasting pan large enough to hold it with some space around it.
- Give the batter a few final stirs with a rubber spatula to ensure everything is mixed well, then pour into the springform pan.
- Place the roasting pan in the oven and pour enough boiling water into the roaster to come halfway up the sides of the springform pan.
- Bake the Tall And Creamy Cheesecake for 1 hour 30 minutes, until the top is browned (possibly cracked) and may have risen slightly above the rim.
- Turn off the oven and prop the door open with a wooden spoon, allowing the cheesecake to rest in its water bath for another hour.
- Carefully remove the setup from the oven, lift the springform out of the roaster (be careful of hot water in the foil), and remove the foil.
- Let the cheesecake cool to room temperature on a cooling rack.
- Cover lightly and refrigerate for at least 4 hours, preferably overnight.
- Before serving, remove the sides of the springform pan and place the cheesecake on a serving platter.
Notes
- Make sure all ingredients, especially cream cheese and eggs, are at room temperature for the smoothest texture.
- Don’t overbeat the batter after adding the eggs as this can introduce too much air and cause cracks.
- The water bath is crucial for this Tall And Creamy Cheesecake it prevents cracks and ensures even baking.
- Cooling gradually in the turned-off oven prevents the cheesecake from sinking or cracking due to drastic temperature changes.
- For clean slices, dip your knife in hot water and wipe it dry between cuts.
- Prep Time: 30 minutes
- Cook Time: 1 hour and 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 538 kcal
- Sugar: 30g
- Sodium: 350 mg
- Fat: 43g
- Saturated Fat: 24g
- Unsaturated Fat: 19g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 150 mg