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 The Barn Door Vanilla Cheesecake Recipe
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The Barn Door Vanilla Cheesecake

3 cups graham cracker crumbs

1 cup sugar

4 ounces (1 stick) butter, melted


24 ounces cream cheese, softened to room temperature 2 cups sugar

1-2 tablespoons vanilla (Barn Door uses 4 tablespoons clear vanilla, which isn't as strong; recipe tested with 1 tablespoon regular vanilla)

5 eggs


1/2 cup sour cream

1/2 teaspoon vanilla (Barn Door uses 2 tablespoons clear vanilla, which isn't as strong; recipe tested with 1/2 teaspoon regular vanilla)

1/2 cup sugar

Preheat oven to 325 degrees.

For Crust: Mix graham cracker crumbs, sugar and melted butter in a mixing bowl; pour into a 9-inch springform pan. (Line the pan with a circle of parchment paper if desired.) With a spoon, pat mixture evenly on the bottom and up the sides of the pan.

For Filling: Add softened cream cheese to the bowl of an electric mixer. Beat on low speed, adding sugar gradually. Add vanilla, then add eggs, one at a time, mixing thoroughly with each addition. Pour into crust. Bake in preheated oven for 1 hour. Remove from oven and set on a rack to cool.

For Topping: Mix sour cream, vanilla and sugar together until smooth. Pour evenly onto cooled cheesecake. Refrigerate overnight. (Cheesecake will firm up as it chills. Do not attempt to slice it until the following day.)

Makes 12-16 servings.
Source: The Barn Door

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