1-½cupsgraham cracker crumbs~1 sleeve of whole graham crackers
3tablespoonsunsalted buttermelted
2tablespoonssugar
Cheesecake Filling
3largeeggsseparated
3(8-ounce)packages of cream cheeseat room temperature
¾cupgranulated sugardivided
1tablespoon vanilla extract
1teaspoonlemon juiceoptional, but encouraged
Sour Cream Topping
1cupsour cream
1tablespoongranulated sugar
½teaspoonvanilla extract
Instructions
Preheat oven to 300℉. Position one rack in the center of the oven and another rack below that.
In a food processor fitted with an s-blade, process 1 sleeve of graham crackers to form 1-½ cups of graham cracker crumbs. Once processed, add 2 tablespoons of sugar and pulse to combine. With the food processor running, add the melted butter through the lid. Process until graham crackers look like wet sand.
Press the graham cracker mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes on the center rack in the oven.
While the crust is baking, whip the egg whites using a stand mixer or handheld mixture until stiff peaks have formed. You will know stiff peaks have formed when the egg whites will stick off the beaters and hold shape. Set aside.
In a separate large mixing bowl, combine 1 package of cream cheese, 1 egg yolk, and ¼ cup sugar until creamy, using a handheld mixer. Add in another package of cream cheese, egg yolk, and ¼ cup sugar and beat until smooth. Add in the final package of cream cheese, egg yolk, and ¼ cup sugar and beat until creamy and smooth.
Add in 1 tablespoon of vanilla and lemon juice and mix until combined.
Gently fold egg whites into cream cheese mixture, being careful to not over mix or deflate egg whites.
Pour cream cheese mixture into prepared crust. Gently tap the pan on the counter to remove air bubbles.
Place a shallow baking dish on the rack positioned below the center of the oven. Pour hot water into the pan until it is halfway full. Place the cheesecake on the center rack, above the baking dish filled with water, and bake for 45 minutes.
While cheesecake is baking, mix together the sour cream, 1 tablespoon of sugar, and ½ teaspoon of vanilla in a small mixing bowl.
After 45 minutes, remove the cheesecake from the oven and gently spread the sour cream mixture on top of cheesecake. Return to oven and bake for an additional 10 minutes.
Remove the cheesecake from the oven and cool the cheesecake for 30 minutes in springform pan. After 30 minutes, use a butter knife to gently loosen the sides of the cheesecake from the pan. Cover with a clean towel (to absorb condensation), and cover with plastic wrap. Refrigerate for 12 hours before enjoying.
Cheesecake is best if served after being brought to room temperature for 20-30 minutes.
Video
Notes
Cream Cheese: Use full-fat or reduced-fat cream cheese and be sure the cream cheese is at room temperature for the creamiest cheesecake.Crust Options: This recipe calls for a traditional graham cracker crust mixed with butter and sugar. Feel free to use chocolate graham crackers, vanilla wafers, or even gingersnaps in place of the graham crackers. Serving Suggestions: Cheesecake tastes best after being refrigerated for 12 hours before serving. It is also best to allow the cheesecake to set out at room temperature for 15-30 minutes. The cheesecake will still be cool, but the flavors will be more apparent.Storage: Refrigerate leftover cheesecake for 5 days or freeze individually wrapped slices in a freezer-safe container for up to 3 months.