Cheesecake Of Recipe

Preheat oven to 350°F (175°C). Lightly grease a 9-inch springform pan.

In a bowl, combine graham cracker crumbs, sugar, and salt. Stir in melted butter until the mixture resembles wet sand.

Press the crust mixture evenly into the bottom and up the sides of the prepared pan. Use the bottom of a measuring cup to press firmly.

Bake crust for 8-10 minutes until set. Remove and let cool on a rack while you prepare the filling.

Reduce oven temperature to 325°F (165°C). If using a water bath, wrap the outside of the pan with two layers of heavy-duty foil to seal and prevent water from entering.

In a large mixing bowl, beat cream cheese on medium speed until smooth and creamy, about 2-3 minutes.

Gradually add 1.5 cups sugar, beating until fluffy and free of lumps, about 2 minutes.

Beat in sour cream until just combined.

Add eggs one at a time, mixing on low speed after each addition to avoid incorporating too much air. Mix in vanilla and salt until just combined.

Pour filling over cooled crust and smooth the top.

Place the cheesecake pan in a larger baking dish. Fill the outer dish with hot water until it comes about halfway up the sides of the cheesecake (water bath).

Bake until the center is almost set but still slightly jiggly, about 60-70 minutes.

Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour to prevent cracking.

Remove from the oven and run a thin knife around the edges to loosen. Cool completely at room temperature, then refrigerate at least 4 hours or overnight before serving.