Decadent Cheesecake
cheesecake base with Graham cracker crust
Yield
12 servingsPrep
20 minCook
1¾ hrsReady
12 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
cream cheese
|
|
| 2 | cups |
sugar
|
|
| 5 | large |
eggs
|
|
| 2 | large |
egg yolks
|
|
| 2 | cups |
sour cream
|
|
| 2 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
cream cheese
|
|
| 473 | ml |
sugar
|
|
| 5 | large |
eggs
|
|
| 2 | large |
egg yolks
|
|
| 473 | ml |
sour cream
|
|
| 1E+1 | ml |
vanilla extract
|
|
Directions
Cream sugar and cream cheese together on medium high speed.
Add eggs one at a time on medium low speed.
Add remaining ingredients on low speed until well combined, scraping down bowl as needed with a rubber spatula.
Bake at 425℉ (220℃) for 15 minutes, then reduce temp to 325 for 1 hour and 30 minutes.
Turn oven off completely and leave in until a toothpick inserted comes out clean.
Cool to room temperature, then chill 6 hours.
