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The Barn Door Vanilla Cheesecake
CRUST:
3 cups graham cracker crumbs
1 cup sugar
4 ounces (1 stick) butter, melted
FILLING:
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
SOUR CREAM TOPPING:
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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