Cheesecake

• 140g graham crackers, (about 1 pack)
• 55g unsalted butter, melted
• 25g sugar

• Crush the crackers into fine crumbs using a food processor, blender, or rolling pin.
• Stir in butter and sugar.
• Press into the bottom and up the sides 1-inch of a 9-inch springform pan, or small tart pans.
• Place any extra crumb mixture in a container and freeze for up to 2 months

• 570g cream cheese, softened
• 170g sugar
• 1 TBSP cornstarch
• 2 tsp vanilla
• 140g eggs
• 70g heavy whipping cream

• Mix the cream cheese, sugar, cornstarch, and vanilla on medium until very smooth.
• Add the eggs in stages on low, mixing well after each addition. Scrape bowl each time.
• Add the cream gradually to avoid lumps.
• For the 9-inch pan, double wrap the pan in foil and place in another pan with sides. Add hot water 1-inch up the sides (this will prevent cracking).
• Bake at 325ºF for 1 hour 15 min OR until only no longer wet looking and has a slight jiggle.
• Cool to room temperature. Refrigerator several hours or overnight before serving.
• For small or mini cheesecakes, bake at 325ºF for 15-20 minutes depending on size. No need for a water bath.

I really like making cheesecakes in individual size molds and mini pans. They bake quicker and are easier to serve. Keep any extra baked mini cheesecakes in the freezer.