BA's Best Cheesecake

bake cheesecake cream cheese dessert graham cracker sour cream

Dawn Perry

Makes one 9" cake Servings

Source

Ingredients

9 ounces graham crackers, chocolate wafer cookies, vanilla wafer cookies, or gingersnap cookies

1 tablespoon raw sugar

¼ teaspoon kosher salt

½ cup (1 stick) unsalted butter, melted, slightly cooled

20 ounces cream cheese (2½ 8-ounce bars), room temperature

¾ cup granulated sugar

¼ teaspoon kosher salt

1 vanilla bean, split lengthwise

⅔ cup sour cream, room temperature

¼ teaspoon finely grated lemon zest

2 large eggs, room temperature

A 9" springform pan

Method

Preheat oven to 350°. Pulse graham crackers in a food processor until fine crumbs form (you should have about 2 cups). Add raw sugar and salt and pulse just to combine. Add butter and pulse until mixture is the consistency of wet sand.

Transfer mixture to springform pan and, using a measuring cup, press crumbs firmly onto bottom and 2" up sides of pan. Bake crust until fragrant and edges just start to take on color, 12–15 minutes. Transfer to a wire rack and let cool.

Preheat oven to 325°. Pulse cream cheese, granulated sugar, and salt in food processor, occasionally scraping down sides of bowl, until smooth. Scrape in vanilla seeds; save pod for another use. Add sour cream and lemon zest and pulse until smooth. Add eggs and pulse to combine. Scrape into cooled crust and bake cheesecake until edges are set but center is still wobbly, 35–40 minutes. Transfer to a wire rack and let cool. Chill until firm, at least 2 hours.

Do Ahead: Cheesecake can be made 3 days ahead. Cover and chill. Bring to room temperature before serving.