Ingrédients:
- 1 1/2 cups (170g) Graham Cracker Crumbs (environ 12 biscuits Graham, finement écrasés)
- 5 Tablespoons (70g) Unsalted Butter, melted (beurre doux fondu)
- 1/4 cup (50g) Granulated Sugar (sucre en poudre)
- 32 ounces (900g) Cream Cheese, full-fat, softened to room temperature (fromage à la crème entier, ramolli à température ambiante)
- 1 1/2 cups (300g) Granulated Sugar (sucre en poudre)
- 1 teaspoon (5ml) Vanilla Extract (extrait de vanille pure)
- 1/4 teaspoon (1.25ml) Salt (sel fin)
- 2 Large Eggs, plus 1 Large Egg Yolk, at room temperature (2 gros œufs entiers + 1 jaune d'œuf, à température ambiante)
- 1/2 cup (120ml) Sour Cream, full-fat, at room temperature (crème fraîche épaisse entière, à température ambiante)
Instructions:
- Prepare the Crust: Combine graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom of the springform pan.
- Bake the Crust: Bake crust for 10 minutes. Let cool.
- Prepare the Water Bath: Wrap the bottom of the springform pan tightly with aluminum foil. Place the wrapped pan inside the large roasting pan.
- Prepare the Filling: Beat cream cheese until smooth. Gradually add sugar and beat until combined. Mix in vanilla and salt. Add eggs and egg yolk one at a time, beating on low speed until just combined. Stir in sour cream.
- Pour and Bake: Pour filling over the cooled crust. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
- Bake the Cheesecake: Bake cheesecake until the edges are set but the center still jiggles slightly. (Refer to doneness cues in the detailed recipe).
- Cool in Oven: Turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for 1 hour.
- Chill Completely: Remove the cheesecake from the water bath and let cool completely on a wire rack. Cover and refrigerate for at least 4 hours, or preferably overnight.
- Serve: Run a thin knife around the edges of the cheesecake before releasing it from the springform pan. Serve chilled.