Crust:
1 3/4 c graham cracker crumbs
3 tbsp sugar
salt
4 tbsp butter melted
Butter a 9 inch springform pan with sides at least 2 3/4in high. Wrap the bottom of the pan with 2 layers of tin foil. Stir crumbs salt and sugar together and pour over the melted butter in a bowl. Mix until it’s uniformly moist. Fingers work well for this step. Dump into the bottom of the pan and spread out fairly evenly. If you prefer you can push the crumbs about halfway up the side as well.
(Mini variation - Line cupcake tins with liners and put a couple tsp of the crust mixture in each. Makes about 2 dozen with large liners.)
Put pan(s) in the freezer and start preheating the oven to 350f.
Bake crust for 10 mins then remove and reduce oven temp to 325f.
Cheesecake
2lbs (4-8oz pkgs) cream cheese - room temperature
1 1/3c sugar
1/2tsp salt
2tsp vanilla extract
4 large eggs - room temperature
1 1/3c sour cream, heavy cream or a combination of the two (heavy cream makes the cheesecake milder, sour cream makes it tangier)
Beat the cream cheese at medium speed about 4 minutes until soft and creamy. Scrape down the bowl regularly to ensure the entire batter is being mixed evenly. Do this between each step.
Add sugar and salt and continue to beat another 5 mins until it’s very light.
Beat in the vanilla. Add the eggs one at a time beating for a full minute after each addition.
Put a kettle of water on to boil.
Reduce the mixer speed to low, add the sour cream/heavy cream and any flavourings.
Pour the batter into the prepared pan. It will reach the edge of the pan. If you have extra batter you can bake it in a small ramekin or souffle pan without a crust. Just make sure to butter it.
Put your baking pan into a larger pan and pour in boiling water until its about halfway up the side of the cheesecake pan. I find it easier to put the pan in the oven and then add the boiling water.
Bake for 1hr 30 mins (Cupcakes - 50mins) Tops should be slightly brown and possibly cracked. Turn the oven off, put a towel or wooden spoon in the door to hold it slightly open and leave for another hour.
Remove from the water bath and allow to come to room temperature on a cooling rack. Careful of the tinfoil, the water bath is still very hot and there may be water inside.
When the cake is cool, cover the top and refrigerate overnight.
note you cannot overbeat this. The key to incredible cheesecake is a very smooth and silky batter. When in doubt scrape down the bowl and beat it a little more.
Edits to make it chocolate:
Use chocolate wafers instead of graham crackers.
To make it marbled black and white cheesecake melt and cool 4oz bittersweet chocolate and mix into 1/3 of the batter. Swirl the two together before baking.
For a fully chocolate option melt and cool 8oz bittersweet chocolate and add to the batter.
