Cheesecake (The Best)

Name: Cheesecake (The Best)
Prep time: 25 min
Cook time: 2 h
Total time: 2 h 25 min
Yield: 16 serving(s)
Ingredients: 1 1/4 cups (310 ml) graham cracker crumbs; 2 tablespoons (30 ml) sugar; 1/4 cup (60 ml) unsalted butter, melted; Aluminum foil, 18-inch (46-cm) wide; 1 1/4 cups (310 ml) sugar; 2 tablespoons (30 ml) unbleached all-purpose flour; 4 packages 8 oz (250 g) cream cheese, softened; 3/4 cup (180 ml) sour cream; 4 eggs; 2 egg yolks; 1 teaspoon (5 ml) vanilla extract

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Preparation 25 MIN

Cooking 2 H

Cooling 6 H
Servings 16

Looking for a smooth and creamy cheesecake? Look no further than this recipe; it's our best ever!

Ingredients
Preparation

Ingredients

Crust

1 1/4 cups (310 ml) graham cracker crumbs
2 tablespoons (30 ml) sugar
1/4 cup (60 ml) unsalted butter, melted
Aluminum foil, 18-inch (46-cm) wide

Filling

1 1/4 cups (310 ml) sugar
2 tablespoons (30 ml) unbleached all-purpose flour
4 packages 8 oz (250 g) cream cheese, softened
3/4 cup (180 ml) sour cream
4 eggs  
2 egg yolks
1 teaspoon (5 ml) vanilla extract

Preparation

With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line the bottom of a 20-cm (8-inch) springform pan with parchment paper.

Crust

In a bowl, combine all the ingredients. Press lightly onto the bottom of the springform pan. Bake for about 12 minutes. Cool completely and generously butter the inside walls of the pan.
Tightly wrap the base and outer side of the pan with aluminum foil, letting it extend upward. Double the foil.
Reduce the oven’s temperature to 170 °C (325 °F).

Filling

In the food processor, combine the sugar and flour. Add the remaining ingredients and process until the mixture is just smooth. Pour over the crust.
Prepare a water bath: Place the cake in a large baking dish and pour boiling water into the dish halfway up the pan.
Bake in the oven for about 1 hour and 50 minutes or until a thermometer inserted into the centre of the cheesecake reads 65 °C (150 °F). Remove the cake from the water bath and aluminum foil. Let cool for about 1 hour. Cover and refrigerate for 6 to 8 hours or until completely chilled. Run a knife between the pan and the cake, then unmould.