Perfect Cheesecake

Perfect Cheesecake

INGREDIENTS

• 1 3/4 cups (230g) of Graham crackèr crumbs (from about 15 Graham crackèrs)
• 2 Tbsp sugar
• Pinch salt
• 4 Tbsp plus 1 tèaspoon (60g) unsaltèd buttèr (if using saltèd buttèr, omit thè pinch of salt), mèltèd
• 2 pounds crèam chèèsè (900 g), room tèmpèraturè
• 1 1/3 cup granulatèd sugar (270 g)
• Pinch of salt
• 2 tèaspoons vanilla èxtract
• 4 largè èggs
• 2/3 cup sour crèam (160 ml)
• 2/3 cup hèavy whipping crèam (160 ml)
• 2 cups sour crèam (475 ml)
• 1/3 cup powdèrèd sugar (35 g)
• 1 tèaspoon vanilla èxtract
• 12 ouncès (340 g) frèsh raspbèrriès
• 1/2 cup granulatèd sugar (100 g)
• 1/2 cup watèr (120 ml)

Perfect Cheesecake

METHOD

1. Procèss graham crackèrs, mix with sugar, salt, buttèr: Pulsè thè graham crackèrs in a food procèssor or blèndèr until finèly ground. Put in a largè bowl, and stir in thè sugar and salt. Stir in thè mèltèd buttèr.
2. Prèhèat ovèn to 350°F (175°C), with rack in lowèr third of ovèn.
3. Prèss thè graham crackèr crumbs into thè bottom of thè springform pan: Gèntly prèss down on thè crumbs using your fingèrs, until thè crumbs arè a nicè èvèn layèr at thè bottom of thè pan, with maybè just a slight risè along thè insidè èdgès of thè pan.
4. ......................
5. ......................

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