3 pounds cream cheese, room temperature [take it out of the fridge about an hour before]
1 1/2 cups sugar (12 ounces)
pinch salt
1 teaspoon vanilla extract OR the seeds from 1 fresh vanilla bean
3 large eggs
1 cup sour cream or heavy (whipping) cream
graham cracker crumbs & butter for crust
In the bowl of a mixer, place the cream cheese, sugar, salt, & vanilla bean seeds, if using (if using vanilla extract, add after creaming).
Cream the mixture at medium speed, until light, then add the vanilla extract (if using), and the eggs, one at a time, mixing for 2 minutes after each addition. Stir in sour cream or heavy cream until well combined.
Butter a springform pan (10-inch diameter with 2 1/2-inch sides) & sprinkle with graham cracker crumbs. Pour batter into the pan and bake in a preheated oven about 70 minutes, or until the cake tests done in the center.
Remove to cake rack, and cool completely. Then remove cake from springform pan and refrigerate. Serve chilled plain, or with your favorite fruit or fruit compote.
1 1/2 cups sugar (12 ounces)
pinch salt
1 teaspoon vanilla extract OR the seeds from 1 fresh vanilla bean
3 large eggs
1 cup sour cream or heavy (whipping) cream
graham cracker crumbs & butter for crust
In the bowl of a mixer, place the cream cheese, sugar, salt, & vanilla bean seeds, if using (if using vanilla extract, add after creaming).
Cream the mixture at medium speed, until light, then add the vanilla extract (if using), and the eggs, one at a time, mixing for 2 minutes after each addition. Stir in sour cream or heavy cream until well combined.
Butter a springform pan (10-inch diameter with 2 1/2-inch sides) & sprinkle with graham cracker crumbs. Pour batter into the pan and bake in a preheated oven about 70 minutes, or until the cake tests done in the center.
Remove to cake rack, and cool completely. Then remove cake from springform pan and refrigerate. Serve chilled plain, or with your favorite fruit or fruit compote.
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