Hanukkah Cheesecake
Ingredients
- 1.5 cups graham cracker crumbs
- 5 tbsp unsalted butter melted
- 24 oz cream cheese softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 tbsp vanilla extract
- 2 tbsp all-purpose flour
- Blue gel food coloring a few drops
Instructions
- Preheat oven to 325°F, wrap the outside of a 9 inch springform pan in two layers of foil.
- Mix graham cracker crumbs with melted butter, press into the bottom of the pan.
- Bake the crust 8 minutes, then cool while making the filling.
- Beat cream cheese and sugar together 3 minutes until completely smooth, scraping the bowl once.
- Add eggs one at a time, beating on low just until combined, to avoid trapping air.
- Mix in sour cream, vanilla and flour until smooth.
- Set aside 0.5 cup of batter, tint it blue, and leave the rest plain.
- Pour the plain batter into the crust, then drop spoonfuls of blue batter on top and swirl gently with a knife.
- Set the pan in a larger roasting pan, pour hot water halfway up the sides of the springform.
- Bake 50 to 55 minutes, until the edges are set and the center still wobbles slightly when nudged.
- Turn off the oven, crack the door, let the cheesecake sit inside 1 hour.
- Remove from the water bath, cool to room temperature, then chill at least 4 hours.
- Run a warm knife around the edge before releasing the springform ring.
Good to Know
Bake it the night before the party, it slices cleaner cold the next day.