Today we learn how to make cheesecake. Preheat your oven to 325 degrees. I m putting some graham crackers into our trusty Ninja, and I m going to whiz them up, adding more as more room becomes available. For our crust, we need our graham crackers crumbs and melted butter. So, we are going to put out graham cracker crumbs in this bowl, then we will add the melted butter, and grab a folk and mix it well. Did you guys know that July 30 is National Cheesecake day, I might have to do something special this year when that holiday rolls around, and best believe that s a holiday. Everyone should have the day off, and free cheesecake for everyone at the factory or something. Anyway, in an x baking dish lined with parchment paper, or using a springform pan, pour in the crumbs and pat them down firmly, using our fingers. Making sure to get the crumbs in all the corners, but not up the sides, once it's done set it aside as we move on to the wonderful filling.
But, before we do that we are going to take some boiling water and pour in into a roasting pan or baking dish. And slide in on the middle rack of the oven. The steam will help our cheesecake not to crack. Eggs, sour cream, cream cheese, sugar, and vanilla will make up our filling. We need an electric mixer and a big bowl. In goes the cream cheese, we want to mix this until it smooth. We also want to make sure our cream cheese is room temperature. Same for our eggs.
Cheesecake comes from Greece when the Romans slide in and conquered the Greeks the pinched the recipe. OK, add the sugar, Now we are going to add eggs, mixing in on completely before adding another one. Now we are going to pour in the vanilla extract and mix again, finally, we are going to add the sour cream to our filling.
I find that not all sour creams are equal so make sure you use a good brand that you like. We are going to give our filling a final mix, we are going to stop the blender and really scrap down the bowl before we pour the filling into our baking pan. The link to this recipe is in the description box below. Alright, we are going to pour the filling into the baking dish and we are going to put it on the top rack and bake it for 45-55 minutes. It should still be a little jiggly, in the middle cool in the pan for 30 minutes, then chill in the refrigerator for 6 hours. OK, guys, your recipe is now ready to eat. Thank you
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