“VAIN Foods” and it’s marks and “Exceptional Vanilla Extract” are trademarks of VAIN Foods. © 2020 VAIN Foods
Perfect Vanilla Cheesecake
Ingredients:
Crust:
1 1/2 cup graham crackers, crushed
5 Tbsp unsalted butter, melted
1/4 cup light brown sugar
Filling:
(4) 8 oz blocks of cream cheese, room temp
1 1/2 cups granulated sugar
pinch salt
2 tsp Vain Vanilla Paste
4 large eggs, room temp
2/3 cup heavy cream
2/3 cup sour cream
Directions:
Preheat oven to 350°F.
in a large bowl, combine graham crackers, butter and sugar. Press firmly into bottom and slightly up sides of a 9 inch springform pan. Bake on a cookie sheet for 10 minutes. Remove from oven and let cool.
Mix cream cheese until smooth, about 1-2 minutes, beat in granulated sugar, salt and Vain Vanilla. Add eggs, beating one minute after each. Add sour cream and heavy cream, beat until incorporated.
Lower heat to 325°F. Cover sides and bottom of springform pans with foil. Place in a high-sided roasting pan. Pour cheesecake filling into springform pan, over crust. Place roasting pan in oven.
Pour hot water into roasting pan, halfway up side of springform pan. Bake for 1 1/2 hours until edges of cheesecake are set and slightly golden brown, and middle of cheesecake is set but still slightly wobbly.
Turn off heat of oven. Crack open oven door and let cake cool in oven. Chill in refrigerator for a minimum of 4 hours, or overnight.
