The Weeknight Table

Crust

• Graham cracker crumbs — 2 cups
• Granulated sugar — 1/3 cup
• Unsalted butter, melted — 1/2 cup
• Kosher salt — 1/4 teaspoon

Cheesecake Filling

• Cream cheese (8-oz blocks) — 4 blocks
• Granulated sugar — 1 1/4 cups
• Sour cream — 1/2 cup
• Heavy cream — 1/2 cup
• Pure vanilla extract — 1 tablespoon
• Vanilla bean paste — 1 tablespoon (optional but recommended)
• Large eggs — 4
• All-purpose flour — 2 tablespoons
• Kosher salt — 1/4 teaspoon

Water Bath

• Heavy-duty foil
• Hot water

Recipe

Heat your oven to 325°F. Mix the graham cracker crumbs, sugar, melted butter, and salt until the mixture looks like wet sand, then press it firmly into the bottom and slightly up the sides of a 9-inch springform pan. Bake the crust for 10 minutes and let it cool. For the filling, beat the cream cheese until smooth, then add the sugar and blend until creamy. Mix in the sour cream, heavy cream, vanilla extract, and vanilla bean paste, then add the flour and salt. Add the eggs one at a time on low speed just until they disappear…don’t overmix. Wrap the outside of the pan tightly with heavy foil, pour in the batter, and place the pan inside a larger pan. Pour hot water around it halfway up the sides. Bake 75–90 minutes, until the edges are set and the center jiggles slightly. Turn off the oven, crack the door, and let the cheesecake sit inside for 1 hour. Remove it from the water bath, cool completely, then refrigerate at least 4 hours or overnight before slicing.