CRUMBLE / CRUST
3/4 cups (100 g) flour
3 tbsp (40 g) sugar
1/4 tsp (1/4 càc) cinnamon
6 tbsp (90 g) butter
32 oz / 900 g Philadelphia Cream Cheese / Homemade Soft Cheese
1 cup (200 g) sugar
2 tsp (càc) vanilla
1 tub (16 oz / 50 cl) crème fraîche or sour cream
Parchment paper *optional
Set out the chilled ingredients ahead of time so they have time to warm up to room temperature.
Preheat oven to 325°F (160°C)
Mix the crumble ingredients together. Cut in the cold butter with pastry blender or two knives until mixture resembles coarse crumbs. Use your hands to squeeze the crumbs together into one big ball. Press this dough ball to cover the bottom of the springform pan. I line my springform with parchment paper first, but that’s optional. (Step-by-step assembly and instructions are available here.) Bake 25 minutes or until the edge is lightly browned.
Beat cream cheese, 1 cup sugar and vanilla with electric mixer on medium speed until well blended. Add eggs and sour cream, but do not use a mixer after you’ve added the eggs. Using a whisk or a fork will avoid over-beating the eggs and make a prettier (and crack-resistant) cheesecake. Pour the batter over the baked crumble crust.
Bake the first 15 minutes at the preheated temperature then *Reduce heat to 200°F (93°C)
Bake an additional hour and a half at the reduced setting. Turn off the oven.
Run a knife around the inside edge of the pan to separate the cake from the pan. Pop the cake back in the hot oven for another hour allowing it to cool as slowly as possible to avoid cracking. When the cheesecake has cooled completely you can transfer it to the refrigerator. Wait twenty-four hours before serving it to allow the flavors to develop.