Ingredients
Note: Gram measurements do not adjust automatically with the serving multiplier.
Method
CHEESECAKE
- Preheat oven to 350 degrees F.
- CRUST: Using a food processor or by hand, crush vanilla wafers into fine crumbs. Add melted butter to vanilla wafer crumbs and thoroughly mix until all the crumbs are coated and it resembles wet sand. Press firmly down in nine inch springform pan and up the sides about 2 inches. No need to grease pan. Set aside.
- FILLING: In mixing bowl, beat cream cheese until light and fluffy, about 1 minute. With mixer running on low speed, gradually add sugar until fully incorporated. Add in vanilla and give a quick mix. Then, add eggs, one at a time, mixing after each egg is added. Scrape down sides and mix again. Finally, add in sour cream and mix until combined and smooth. Try to avoid over-mixing as much as you can to prevent cheesecake from cracking while baking.
- BAKE: Pour batter into crust and bake for 50-60 minutes (mine is always done at 55 minutes). Shut off oven when done (center will still be jiggly until cheesecake is cooled) and open oven door slightly. Let cheesecake sit in oven with door cracked for 1 hour. Then, remove from oven and cool slightly. Remove side of pan.
- CHILL: Chill in refrigerator for at least 4 hours prior to serving. Serve with cherry pie filling or topping of your choice.
STORAGE
- Cover and store cheesecake in refrigerator for up to 5 days. It can also be frozen for up to 1 month.
Video
Notes
TOTAL TIME: Total time includes chilling in the refrigerator.