Ingredients
Scale
- 15 Graham crackers or any type of sweet cracker (about 1½ cup (12 oz.) cracker crumbs)
- 3 tbsp melted butter
- 2–4 tbsp white granulated sugar
- ¼–½ tsp ground cinnamon
- Butter to grease baking pan
- 1 cup (8 oz) sour cream
- ¼ cup (4 tbsp) all purpose flour
- 1 tbsp vanilla extract
- 4 (8 oz) packages cream cheese, at room temperature
- 1½ cup (300 gr) white granulated sugar
- 3/4 cup (180 ml) whole milk
- 4 large eggs
- Boiling water
Instructions
- Pre-heat oven at 350ºF (180ºC).
- Place crackers in a resealable bag, seal the bag and crush them with a rolling pin or bottle until they resemble sand. You can also crush them in a food processor.
- Place the crumbs in a medium bowl and add the melted butter, white sugar and ground cinnamon, mix well. Grease a 9 inch (23 cm) springform pan with butter, pour in the crumbs and press them well with the palm of your hand or the bottom of a flat cup. Set it aside.
- In a small bowl mix the sour cream, all purpose flour and vanilla extract. Set aside.
- In a large bowl mix the cream cheese and white sugar with a wooden spoon or spatula until they’re creamy. Add the whole milk and then add the eggs one at a time, mixing just enough to incorporate them. Finally add the sour cream and mix to incorporate.
- Cover the bottom of the pan with aluminum foil to keep water from seeping in and pour in the batter. Place the pan inside a larger pan. Pour enough boiling water inside the larger pan until it comes halfway up the sides of the smaller baking pan.
- Bake for 1 hour, turn off the oven and let it cool completely inside the oven without opening it. About 5-6 hours.
- Cover the cheesecake with plastic wrap and refrigerate it overnight. Serve alone or with strawberry sauce.