Ingredients
GRAHAM CRACKER CRUST
110g or 1c walnuts, toasted40g or 1/4c sugar3g or 2/3tsp salt30g or 1/4c flour170g (1.5 sticks) butter, meltedAdd ingredients except for butter to a food processor and spin until broken down into a sandy texture. Drizzle in butter while spinning. When ready, it should be able to hold itself together when you squeeze it. If it’s still crumbly, spin in a bit more butter.
Spread into a greased 9” or 10” springform pan by pressing 50-60% of the graham cracker mixture evenly against the sides. Add remaining crumbs into the pan and press into an even layer on the bottom of the pan. Par bake at 350F/175C for 10 minutes
The Cheesecake:
• 2 1/4 lb cream cheese, room temperature (5 packages, 8-oz each)
• 1 1/4 cups granulated sugar
• 6 large eggs, room temperature
• 1/4 cup sour cream
• ½ of the juice of a lemon
• 1/2 Tbsp vanilla extract
Instructions
How to Make Perfect Cheesecake:
1. Preheat oven to 450˚F. In the bowl of a stand mixer fitted with a paddle attachment, combine cream cheese, 1 1/4 cups sugar, and lemon. Beat on medium/high speed for 5 minutes until completely smooth, scraping down the bowl and attachment as needed.
2. Reduce speed to medium and add eggs one at a time, letting them incorporate between each addition and scraping down the bowl as needed.
3. Reduce speed to low and add 1/4 cup sour cream and 1/2 Tbsp vanilla, and mix just until incorporated. Pour batter over the foil-wrapped springform pan with your cooled crust.
How to Bake Cheesecake:
1. Place par-baked crust on a cooking sheet and then transfer cheesecake to the center rack of the oven and bake at 450˚F for 15 minutes then reduce heat to 225˚F and without opening the door, bake additional 60-75 minutes or until center of cheesecake wobbles slightly when you tap the pan.
2. Turn oven off and crack oven door, let cheesecake cool in oven for about 1 to 2 hours then remove cheesecake from the oven and cover pan with clean thin towel and place in refrigerator to chill overnight before slicing.
Recipe Notes
For best results, be sure to bake in a conventional oven (not convection).
Easy Cherry Sauce
4.92 from 56 votes
Cook Time: 15 minutes
Total Time: 15 minutes
This quick and easy homemade Cherry Sauce is loaded with sweet juicy cherries. We love this cherry topping on cheesecake, waffles, ice cream, and cakes!
Ingredients
CHERRY TOPPING
350g/12oz Frozen Dark Cherries (i’m using unsweetened frozen)Pinch salt150g or 2/3c sugar1 lemon, zest and juiceInstructions
Add cherries, salt, sugar, zest and juice of lemon to a sauté pan over high heat. Bring to a boil and allow mixture to cook down for 5-6 minutes until syrupy. When done, temp should be around 225F/105C. Remove from heat and transfer to a bowl to cool. Refrigerate until ready to use.
