World's Best Cheesecake

🍰

Cheese Cake All Organic Ingredients 

Ingredients

Crust:  4 ounces crumbled Graham 

crackers, about 35 squares

• 2 Tablespoons butter plus

        1/3 cup safflower oil

• 1 tablespoon sugar

Filling:

• 24 ounces cream cheese
• 1 cup sour cream
• 1 cup raw sugar
• 1 tablespoon vanilla extract
• 2 eggs
• 3 yolks
• 1/3 cup heavy cream
  Instructions:
  

Preheat oven to 300 degrees F. Brush some of the melted butter and oil mixture around a 9 by 3" x 9" pan or deep dish pie pan.  Never use non stick toxin coated pans or tins.

In a small bowl, combine crumbled graham crackers, the remaining melted butter and oil, and 1 tablespoon of sugar. Press 2/3 of the mixture into the bottom of the oil butter lined pan. 

Place remaining crumbs on a sheet pan and bake both the crust and the remaining mixture for 10 minutes. Cool. Reserve additional crumb mixture for sides.

In a mixer with a paddle attachment, beat sour cream for 10 seconds. Add the cream cheese and sugar and mix on low for 30 seconds and then turn up to medium. Scrape the bowl.

In a separate container, combine vanilla, eggs, yolks, and heavy cream. With the mixer on medium, slowly pour the liquid mixture in. When half of it is incorporated, stop and scrape. Continue adding the mixture until the rest of the ingredients are incorporated. Once completely combined, pour into the cooled crust. All the ingredients should be nicely mixed together and have a silky finish.

Preheat oven to 300 degrees F.  Bake cheese cake for approximately 1 hour when the edges are a golden brown. Remove the cheesecake & place in the refrigerator for 6 hours to completely cool before serving.