The Vanilla Bean Baking Book by Sarah Kieffer

Author:Sarah Kieffer
Language: eng
Format: epub, azw3
Publisher: Penguin Publishing Group
Published: 2017-02-15T15:50:46+00:00

CRUST

2 cups (200 g) graham cracker crumbs (or 14 whole graham crackers, pulsed in a food processor)

¼ cup (50 g) sugar

5 tablespoons (72 g) unsalted butter, melted

CHEESECAKE

2 pounds (904 g) cream cheese, room temperature

1 cup (198 g) sugar

2 cups sour cream

1 tablespoon pure vanilla extract

½ teaspoon salt

2 tablespoons (29 g) unsalted butter, melted and cooled to room temperature

3 large eggs, room temperature

1 large yolk, room temperature

1 recipe Sour Cherry Sauce or Chocolate Ganache (optional)

FOR THE CRUST: Adjust an oven rack to the middle position. Preheat the oven to 325°F.

Whisk the graham cracker crumbs and sugar in a medium bowl. Add the melted butter and mix with a spatula until evenly incorporated. Press the mixture onto the bottom of a 9-inch springform pan and bake 10 minutes. Remove from the oven and let cool. After the pan has cooled, wrap just the sides in two layers of aluminum foil, with the shiny side facing out (this helps keep the sides of the cheesecake from browning).

FOR THE CHEESECAKE: In the bowl of a stand mixer fitted with a paddle, beat the cream cheese on medium until light, fluffy, and completely smooth, 4 to 5 minutes. Scrape down the bowl repeatedly, making sure that by the end every tiny speck of cream cheese is silky smooth. Add the sugar and beat on medium until completely incorporated, stopping to scrape down the sides of the bowl, 2 to 3 minutes. Add the sour cream, vanilla, and salt and beat on medium for 2 to 3 minutes. Add the butter and mix on low until combined. With the mixer running on medium, add the eggs and the egg yolk one at a time, beating after each addition just until combined and stopping to scrape down the sides of the bowl as needed. Using a spatula, give the filling a couple of turns to make sure it is fully mixed.

Pour the filling over the cooled crust and use an offset spatula to smooth the top. Bang the bottom of the springform pan on the counter to help get rid of any air bubbles (I do this quite a few times, until most of the air bubbles that appear on the surface pop).

Set a roasting pan on the floor of the oven and fill it with 4 quarts of warm water. Place the springform pan on the oven rack and bake 1 hour without opening the door. Check the cheesecake after 1 hour. The outer ring (2 to 3 inches) of the cheesecake should be slightly puffed and fairly firm, and the center should be set but still a bit jiggly when wiggled gently, resembling Jell-O. If the outer ring is not firm, let the cheesecake bake another 10 to 15 minutes. If it is done, turn off the heat, open the oven door just a crack, and let the cheesecake rest and cool in the warm, humid oven for 30 minutes.

Transfer the pan to a wire rack and let cool 5 to 10 minutes. Remove the

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