Ethan C’s cheesecake, modified from Nana
2 cups (475 ml) of Graham cracker crumbs (from a little less than 2 packages Graham crackers) (Homogeneous Mixture)
2 Tbsp sugar(pure substance)
Pinch salt(pure substance)
5 Tbsp (70 g) unsalted butter (if using salted butter, omit the pinch of salt), melted(Homogeneous Mixture)
2 pounds cream cheese (900 g), room temperature (Homogeneous Mixture)
1 1/3 cup granulated sugar (270 g) (pure substance)
Pinch of salt (Pure Substance)
2 teaspoons vanilla (Homogeneous Mixture)
4 large eggs (Heterogenous Mixture)
2/3 cup sour cream (160 ml) (Homogenous Mixture)
Preheat oven to 350°F, with rack in lower third of oven. Pulse the graham crackers in a food processor or blender until finely ground. Put in a large bowl, and stir in the sugar and salt. Use your (clean) hands to stir in the melted butter.
3 Put all but 1/4 cup of the graham cracker crumbs in the bottom of the spring form pan. (Save the remaining 1/4 cup for if you happen to have any holes that need to be filled in, either while you are making the crust, or after the cake has cooked and you've unfolded it.) Gently press down on the crumbs using your fingers, until the crumbs are a nice even layer at the bottom of the pan, with maybe just a slight rise along the inside edges of the pan. Be careful as you do this, as not to tear the aluminum foil. Place in the oven for 10 minutes. Remove from the oven and let cool. Reduce the oven temperature to 325°F.
Cut the cream cheese into chunks and place in the bowl of an electric mixer, with the paddle attachment. Mix on medium speed for 4 minutes until smooth, soft and creamy. Add the sugar, beat for 4 minutes more. Add the salt and vanilla, beating after each addition. Add the eggs, one at a time, beating for one minute after each addition. Add the sour cream, beat until incorporated. Add the heavy cream, beat until incorporated. Remember to scrape down the sides of the mixer bowl, and scrape up any thicker bits of cream cheese that have stuck to the bottom of the mixer that paddle attachment has failed to incorporate.Cook the cheesecake Place the foil-wrapped spring form pan in a large, high-sided roasting pan. Prepare 2 quarts of boiling water. Pour the cream cheese filling into the spring form pan, over the graham cracker bottom layer. Smooth the top with a rubber spatula. Place the roasting pan with the spring form pan in it, in the oven, on the lower rack. Carefully pour the hot water into the roasting pan (without touching the hot oven), to create a water bath for the cheesecake, pouring until the water reaches halfway up the side of the spring form pan, about 1 1/4 inches. (Alternatively you can add the water before putting the pan in the oven, whichever is easier for you.) Cook at 325°F for 1 1/2 hours. Turn off the heat of the oven. Crack open the oven door 1-inch, and let the cake cool in the oven, as the oven cools, for another hour. This gentle cooling will help prevent the cheesecake surface from cracking. Cover the top of the cheesecake with foil, so that it doesn't actually touch the cheesecake. Chill in the refrigerator for a minimum of 4 hours, or overnight.
Pairs Well With
I chose this recipe because my nana got this recipe and my family just loves the cheesecake. The chemical change is when you mix the egg until it becomes white and fluffy. A physical change is when you crumble the graham crackers and they become crumbs. A chemical change would be when you put the batter into the oven the cheesecake has a gas released into it to make it rise. Another physical change is when you put it into the fridge the cheesecake got harder.
Submitted by: "Ethan C"