Prep Time	Cook Time	Rest Time	Difficulty	Servings
40 minutes	1 hour 20 minutes	Minimum 6 hours	Medium	12 Slices

Best Occasion	Cuisine Origin	Baking Temperature	Dietary Considerations
Special dessert, parties	American with a French touch	325°F (165°C)	N/A

Estimated Cost	Whole Price	Price per Servings
R$ 80,00	R$120 – R$180	R$10 – R$15

Ingredients

Graham Cracker Crust

• 1 and 1/2 cups (180 grams) of graham cracker crumbs or Maria cookies
• 1/4 cup (55 grams) of brown sugar
• 6 tablespoons (85 grams) of unsalted butter, melted

Cheesecake Filling

• 907 grams of softened cream cheese (4 packages of 8 ounces)
• 1 and 1/3 cups (266 grams) of granulated sugar
• 2 vanilla beans (see notes) or 2 teaspoons of pure vanilla extract
• 1/2 cup (120 grams) of sour cream
• 4 large eggs, at room temperature
• 1/2 teaspoon of salt

For the Topping

• 1/4 cup (50 grams) of granulated sugar

Instructions

Graham Cracker Crust

1. Preheat the oven to 325°F (165°C).
2. In a food processor, pulse the graham crackers until finely ground.
3. Add the brown sugar and mix well.
4. Combine the melted butter with the crumbs and sugar.
5. Press the mixture into the bottom of an 8-inch (20 cm) or 9-inch (23 cm) cheesecake pan. If using an 8-inch (20 cm) springform pan, it should be deep.
6. Bake the crust for 10 minutes.
7. Remove from the oven and let cool.

Cheesecake Filling

1. Grease the sides of the cheesecake pan (see notes).
2. Beat the cream cheese with an electric mixer on medium speed for 3 minutes, until creamy.
3. Add the granulated sugar to the bowl.
4. With a paring knife, cut the vanilla beans in half lengthwise, open them up, and scrape the seeds into the bowl with the sugar and cream cheese.
5. Beat the cream cheese, vanilla, and sugar for 2 minutes on medium speed.
6. Scrape the bowl and beat for another 30 seconds.
7. Add the sour cream and mix well. Scrape the bowl.
8. Make sure to scrape the bowl a few times during the mixing process, to prevent the cream cheese from forming lumps in the batter.
9. Add the eggs, one at a time, to the bowl, mixing until incorporated before adding the next.
10. Avoid over-beating after adding the eggs, to prevent the cheesecake from cracking.
11. Add the salt and mix quickly.
12. Pour the cheesecake batter into the pan, over the baked and cooled crust.
13. Wrap the bottom of the pan with a few layers of aluminum foil.
14. Place the pan in a larger baking pan and add enough hot water to create a water bath. This is very important so the cheesecake doesn’t crack.
15. Bake the cheesecake in the preheated oven at 325°F (165°C) for 60 to 75 minutes.
16. To check if the cheesecake is done, give the pan a gentle shake; it should jiggle slightly in the center, but the edges should look set.
17. Turn off the oven and leave the cheesecake in there for 1 hour.
18. Remove the cheesecake from the oven and let it cool. Do not remove the sides of the pan yet, take the cheesecake to the refrigerator to chill for at least 6 hours.

To Decorate

1. After the cheesecake is well chilled, remove it from the refrigerator. Remove the sides of the pan.
2. Sprinkle the sugar evenly over the cheesecake. Use a kitchen torch to caramelize the sugar on top. It is recommended to use the torch on the lowest setting and do this step slowly to avoid burnt spots on the surface.
3. Use a circular motion and do not stay on one spot for too long, keep moving, trying to caramelize the entire surface of the cheesecake evenly.
4. Let the caramelized sugar harden on top, which should take a few minutes. Slice and serve.

Nutritional table

Nutrient	Amount (Estimated)
Calories	600-700 kcal
Fat	40-50g
Carbohydrates	40-50g
Protein	8-10g
Sugar	35-45g

Important Note: This is just an approximation. The actual nutritional values can vary depending on the specific ingredients and brands used.