What did you do to deserve this? Who cares! Bake on!
Yields 1 x 9″ cheesecake.
ingredients
Crust
Filling
Sauce
directions
Stir together graham cracker crumbs, melted butter and salt until well combined.
Firmly press mixture evenly onto the bottom of a 9” spring-form pan.
Refrigerate.
Preheat oven to 325ºF.
Combine cream cheese and sugar in a bowl. With electric hand mixer, beat on low speed until well combined. Add one egg at a time beating after each addition. Scrape down the sides of the bowl throughout the process.
Add sour cream, vanilla and flour. Beat until well combined.
Pour batter over crust and smooth.
Gently tap cake pan on a surface to remove air bubbles.
Bake for approximately 45 minutes, until the top is golden and the centre jiggles slightly.
*Pro-Tip – Cook in the oven with a bowl of water – the steam adds moisture and prevents cracking.
*Pro-Tip – Turn the oven off 5 minutes before the end of bake time. Allow cake to cool completely in the oven to help prevent cracks.
Cover and refrigerate for at least 4 hours.
Remove from fridge, and run knife around the exterior edge of pan before opening the spring form.
Combine all ingredients into a sauce pan over low heat and warm until sugar has dissolved.
Pour sauce over top of cheesecake as desired.