The only cheesecake recipe you’ll ever need
Prep: 20-25 minutes
Bake:
You can pair this cheesecake with any topping you like — melted chocolate, blueberry compote, stewed apples — or a mixed berry swirl that’s just as satisfying to create as it is to look at.
15 graham cracker sheets 2 tablespoons sugar 1 stick butter, melted
3 blocks (8 ounces each) cream cheese, softened at room temperature
1 cup sugar 3 eggs 3 tablespoons sour cream 1 teaspoon vanilla extract 1 tablespoon flour 50 minutes
Chill:
5 hours to overnight
1. Heat oven to 350 degrees. Using a food processor, pulse graham crackers and 2 tablespoons sugar into fine crumbs. Pour into a bowl and mix in the melted butter.
2. Use the bottom of a 9-inch springform pan to trace a circle on a piece of parchment paper. Cut out the circle; use it to line the inside bottom of the pan. Grease the inner sides of the pan with butter. Press the mixture into the bottom of the pan. Bake, 10 minutes. Set aside to cool while you make the filling.
3. Inamixer fitted with a paddle attachment (or using a handheld electric mixer), beat cream cheese until fluffy. Add sugar; beat until it’s nice and creamy. Stop the mixer; scrape the sides and bottom of the bowl using a rubber spatula. Continue mixing, 1 to 2 more minutes. Scraping and mixing ensures a really smooth filling.
4. Add eggs, 1 at a time, beating to incorporate into the mixture; scrape down the sides of the bowl in between each one.
5. Add sour cream and vanilla; mix well. Add flour; mix until flour dissolves and filling is silky and free of lumps.
6. Pour into cooled graham cracker crust.
Berry swirl:
½ cup frozen mixed berries, thawed 1 tablespoon raspberry or any mixed berry jam ½ teaspoon sugar, or to taste 1 tablespoon water
1. Place berries, jam, sugar and water in a blender and puree. Strain into a bowl, discarding the seeds. Carefully spoon berry sauce in small drops onto cheesecake. Using a wooden skewer or toothpick, drag the sauce drops around in circles to create a swirl effect. You’ll have plenty of sauce left over to serve on the side.
2. Bake cheesecake in a warm water bath to prevent any cracks and for even baking. Boil water in a kettle or pot. Place the cheesecake pan in the center of a double layer of foil. Lift edges of foil up and press tightly around the sides of the pan. (This is so moisture doesn’t leak inside.) Place the whole thing inside a much larger roasting pan and transfer to the center rack of oven. Carefully pour hot water into the roasting pan until it’s halfway up the sides of the cheesecake pan. Bake, 50 minutes.
3. The cheesecake will be slightly jiggly in the center when you take it out. Cool completely, and chill in the fridge for at least 5 hours or overnight.
Nutrition information per serving: 476 calories, 35 g fat, 21 g saturated fat, 152 mg cholesterol, 34 g carbohydrates, 29 g sugar, 7 g protein, 270 mg sodium, 0 g fiber