TASTY CHEESECAKE RECIPES

Steps:

• Preheat the oven to 350°F (180°C). Grease a 10-inch (25 cm) springform pan with nonstick spray. Line the inside edges of the pan with parchment paper.
• In the bowl of a food processor, combine the graham crackers, 1 tablespoon of sugar, and the melted butter. Pulse to combine until the texture is similar to wet sand.
• Press the graham cracker crumbs into the prepared pan, using a measuring cup to compact in even layer.
• Bake for 8-10 minutes, until golden brown. Transfer to a wire rack and let cool to room temperature.
• Once cool, line the sides of the springform pan with parchment paper.
• In a large bowl, combine the cream cheese, remaining 2 cups (400 G) of sugar, and the salt. Using an electric hand mixer, blend until well-combined and fluffy.
• Add the heavy cream and beat to incorporate.
• Add the sour cream, flour, salt, and vanilla bean seeds, and beat to combine.
• Add the eggs, 1 at a time, and mix until fully combined, making sure not to over-beat. The mixture should be smooth and creamy.
• Pour the cream cheese mixture into the cooled crust.
• Wrap the outside of the springform pan tightly with foil and place the pan in a large baking dish. Fill the dish with 1 inch (2 cm) of boiling water.
• Gently transfer the baking dish to the oven and bake for 1 hour.
• Without opening the oven door, turn off the heat and let the cheesecake rest for 1 hour.
• Remove the springform pan from the baking dish and unwrap the foil. Run a paring knife gently around the outside of the cheesecake to loosen it from the sides of the pan.
• Cover the pan with plastic wrap and transfer to the refrigerator overnight.
• Remove the cheesecake from the refrigerator and release the springform pan. Remove the parchment paper lining.
• Top with fresh berries, if desired.
• Dip a knife into hot water for clean slices, then slice and serve.
• Enjoy!

Steps:

• Preheat oven to 350ºF (180ºC). Grease a 9-inch springform pan with nonstick spray.
• In a medium bowl, stir together the crushed graham crackers and melted butter until combined.
• Transfer the graham cracker mixture to the prepared pan and use the bottom of a dry measuring cup to press into an even layer.
• Bake the crust for 20 minutes, or until starting to turn golden brown. Remove from the oven and let cool completely.
• In a large bowl, mix together the cream cheese and sugar with an electric hand mixer until smooth.
• Add the eggs, 1 at a time, beating between each addition until incorporated. Add the vanilla and beat to combine.
• Wrap the bottom of the springform pan tightly with aluminum foil. Place a paper towel in the bottom of a large, high-walled baking dish large enough to fit the springform pan. Place the springform pan in the baking dish and pour the cream cheese filling over the crust. Fill the baking dish with hot water until it reaches halfway up the sides of the springform pan, being careful not to splash any into the cheesecake.
• Bake for 1 hour, or until slightly jiggly in the center and set around the edges. Remove from the oven and let cool completely.
• Refrigerate the cheesecake for 12 hours, or overnight.
• Release the springform and transfer the cheesecake to a serving platter. Garnish the top of the cheesecake with fresh berries, then slice and serve.
• Enjoy!