Recipe of Today: Homemade Cheesecake

Ingredients:

For The Crust: 

• 1 ½ cups graham cracker crumbs 
• 2 tbsps sugar
• 1 tbsp brown sugar
• 7 tbsps butter, melted

For The Cheesecake:

• 32 oz cream cheese, softened to room temperature
• 1 cup sugar
• ⅔ cups sour cream
• 1 ½ tsps vanilla extract
• ⅛ tsp sea salt
• 4 large eggs, lightly beaten

Instructions:

• Preheat oven to 325°F.

For The Crust:

• To begin with, combine the graham cracker crumbs, sugar, and brown sugar and whisk together until smooth. Add the melted butter and mix well with a fork.

• Pour the crumbs into a 9-inch springform pan and press firmly into the bottom of the pan. Set aside for future use.

For The Cheesecake:

• Get your Kitchenin KM50 Stand Mixer, add cream cheese in the mixing bowl and beat until smooth and creamy.

• Stir in sugar and mix well until creamy.

• Add the sour cream, vanilla extract, and sea salt, and beat until fully incorporated. Make sure to stop periodically and scrape the sides and bottom of the mixing bowl with the spatula so that all ingredients are evenly mixed.

• With mixer running on low speed, gradually add beaten eggs, one at a time, beating until each egg is just incorporated. After all the eggs have been added, use the spatula to scrape the sides and bottom of the mixing bowl again to make sure all the ingredients are well mixed.

• Pour the cheesecake mixture into the prepared springform pan and place the pan on a foil-lined baking sheet to prevent leaks.

• Transfer the pan to the center shelf of the oven and bake at 325°F for about 75 minutes. The edges will probably puff up a little and may just be starting to turn a light golden brown, the center should spring back to the touch but still be jelly-like.

• Remove from oven and let cool on top of the oven for 10 minutes. After 10 minutes, use a knife to gently loose the crust from the inside of the springform pan.

• Allow the cheesecake to cool for an additional 1-2 hours or until near room temperature before placing in the fridge. Refrigerate overnight or at least 6 hours. Top with fruits and nuts if desired. Serve and enjoy!