JW Steakhouse Cheesecake

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Brush the insides of 4 individual 4.5-inch springform pans with butter. Put the Graham Crackers into a blender until fine. Pour the melted butter/sugar mix into the blender and mix until the crumbs are completely covered. Pack the Graham cracker crust mixture up the sides and over the bottom of the pans. Refrigerate until ready to use.

Step 2

2. Preheat a non-convection oven to 120°C (250°F). In a mixer bowl with the paddle attachment, beat the cream cheese until smooth, scraping down the sides as needed. Add the sugar and vanilla and beat until smooth. Add the eggs, beating until smooth and scraping the bowl after each addition. Beat in the sour cream.

Step 3

3. Pour the mixture through a medium-holed sieve and discard any clumps. Pour 44 ml into each chilled crust. Bake until just set (the cakes should be slightly puffed but not browned), 1 hour to 1 hour 15 minutes.

Step 4

4. Carefully run a paring knife around the crust to loosen it from the pan, then slightly release the springs. Cool the cheesecakes for 30 minutes on a rack at room temperature. Refrigerate until thoroughly chilled (at least 8 hours, up to 2 days). After chilling, remove the sides and bottoms from each cake and spread with the sour cream topping (about 2 ounces / ~55–60 ml per cake).