STEP 1: Start with the crust. Blitz the graham crackers and form a cracker crumb mix.

STEP 2: In a medium or large mixing bowl add all the crust ingredients and mix with your hands or with a fork until well combined.

STEP 3: Grease your springform pan with the help of a pastry brush or with your fingers. Make sure to get all the sides as this will prevent the cheesecake from sticking to the pan.

STEP 4: Add the cracker crumb mixture and press down firmly until all the cake pan bottom has been coated with the crumb mix. Pay special attention to getting all the borders as this will prevent any cheesecake mixture from trying to escape during baking. Additionally, if you like a thicker crust, don’t hesitate to double down on the crust recipe.

STEP 5: Once your pan is crusted and ready, set it aside.

STEP 1: Preheat the oven to 160ºC/325ºF.

STEP 2: In a large mixing bowl (if using a hand mixer) or in the bowl of a standing mixer, add the softened cream cheese and stir until creamy and smooth. Try not to be overbeat as we still have a long way to go.

STEP 3: Add the sugar and stir again until well combined.

STEP 4: Add the sour cream, vanilla extract of vanilla paste, and salt. Stir until thoroughly mixed and smooth. Remember to scrape the bottom and sides every now and then as this mixture tends to stick.

STEP 5: Gradually add the beaten eggs, bit by bit, at a low speed to allow ingredients to integrate. Once all the eggs are added, scrape the bottom and sides to make sure everything is thoroughly combined and smooth.

STEP 6: Pour the cheesecake batter into the prepared springform pan and transfer it to the center rack of your oven. If using a convection oven, the baking time will be around 50-55 minutes. If using a regular oven, the baking time will be around 75 minutes. Just makes sure to check every now and then once you hit the 50 minutes mark. The cheesecake should be puffed and the edges should start to brown. You want your cheesecake to jiggle like jello in the center but be firmer towards the sides. The center should spring back to the touch. Do not overbake or the texture will suffer!

STEP 7: Transfer to a cooling rack and allow to chill for 20 minutes. Once the 20 minutes have passed, make sure the sides are not sticking to the pan and carefully remove the rim. Allow the cheesecake to cool down 1-2 hours before transferring it to a refrigerator.

STEP 8: Once in a refrigerator, allow the cheesecake to set for at least 6 hours or overnight.

STEP 9: If you do wish to, you can garnish your cheesecake with some fresh fruit or with a strawberry jam, or just enjoy it as is! This is the best cheesecake recipe with the perfect texture and just the right amount of sweetness. Enjoy!