Wonderfully dense, with a creamy, smooth texture and a rich combination of sweet and tangy (the top layer is slightly sweetened sour cream), it’s a challenge to have just one slice of this cheesecake. Excellent on its own, it may also be served with fresh berries or fruit sauce.
• 5½ Tbsp butter, melted, divided
• 1¼ cup graham cracker crumbs
• 2 tsp sugar
• ½ tsp cinnamon
• ¼ tsp nutmeg
Brush the bottom of 9” springform pan with a half tablespoon of melted butter.
Combine remaining ingredients in a bowl, mixing first with fork and then with hands.
Transfer mixture to the prepared pan, and press into the bottom and one-half inch up the sides. Refrigerate for 30 minutes.
Preheat oven to 350ËšF. Bake crust for 3 minutes.
• 1 lb cream cheese, at room temperature
• 1 tsp vanilla extract
• ½ cup sugar
• 1 egg, at room temperature
• 1 egg yolk, at room temperature
• ¹/3 cup heavy cream, at room temperature
Preheat oven to 325ËšF.
Beat cream cheese in mixer until smooth. On medium speed, mix in vanilla, sugar, and eggs (one at a time). Add heavy cream, and beat until smooth.
Pour filling into cooled crust, place pan on a baking sheet, and bake on bottom rack for 55–60 minutes. The cake should jiggle evenly across the top, the outer edge should be slightly puffed but firm, and the top should just be beginning to turn golden.
Turn the oven off, remove the cheesecake, and run a knife around the inside edge of the pan, to prevent sticking as the cheesecake cools. Return pan to the turned-off oven, crack the door, and allow cheesecake to cool for 1 hour.
Remove from oven and cool to room temperature.
• 2 cups sour cream
• ¼ cup sugar
Once cheesecake has cooled completely, stir together sour cream and sugar, just to combine.
Starting at the edge, spoon sour cream topping onto cheesecake and spread evenly to center.
Loosely cover with plastic and refrigerate for at least 8 hours before serving.