Cheesecake

Preheat your oven to 350°F. In a bowl, stir together the graham cracker crumbs, melted butter and sugar. Pat the crust into the bottom and 1 inch up the side of an 8-inch springform pan. Pop the pan in the fridge to chill while you make the filling. Editor’s Tip: A flat-bottomed measuring cup or glass helps create an even crust. Don’t pack the crust in too much, though, or it will be very hard to cut through later on.

In a large bowl, use a hand mixer or stand mixer to beat the cream cheese and eggs on medium speed for one minute. Add 1/3 cup sugar, 1 teaspoon vanilla and the salt. Continue beating the filling until well blended, about one minute. Pour the filling into the crust.

Place the springform pan on a baking sheet. Bake the cheesecake for 35 minutes. Take the cheesecake out, but don’t turn off the oven just yet. Cool the cheesecake at room temperature for 10 minutes.

In a small bowl, stir together the sour cream and the remaining sugar and vanilla. Evenly spread the topping over the cheesecake. Bake the cheesecake for 10 minutes longer. Cool the cheesecake completely to room temperature on a wire rack. Editor’s Tip: Run a small knife between the cheesecake crust and the springform pan’s edge to loosen the cheesecake from the pan so it doesn’t break when you remove the pan’s edge.

Refrigerate the cheesecake for three hours or overnight. If desired, serve with whipped cream. Editor’s Tip: To get picture-perfect slices, dip a sharp knife into hot water, wipe it dry and then make a cut. Repeat these steps with each cut. It may feel tedious, but this will give you clean, gorgeous slices.