Cheesecake recipe

• 50 g (1.8oz) Butter, room temperature
• 4 cups Graham Cracker Crust
• 350 g (12.3oz) Cream cheese, room temperature
• 115 g (4.1oz) Granulated sugar
• 0.5 tsp Pure vanilla extract
• 118 ml (4.2fl oz) Large eggs (2 ea), or liquid pasteurized eggs
• 118 ml (4.2fl oz) Sour cream, room temperature
• 238 ml (8.4fl oz) Sour Cream Topping

1. Brush insides of 4 individual spring form pans (4.5 inches) with butter.
2. Pack graham cracker crust up sides and over bottom of pans.
3. Refrigerate until ready to use.
4. Preheat a non-convection oven to 120C (250F).
5. In a mixer bowl with the paddle attachment, beat cream cheese until smooth, scraping down sides of bowl as needed.
6. Add sugar and vanilla beat until smooth.
7. Add eggs, beating until smooth and scraping down sides of bowl after each.
8. Beat in sour cream
9. Pour mixture through a medium- holed sieve, discard any clumps.
10. Pour 44ml into each chilled crust.
11. Bake until just set (cakes should be slightly puffed but not browned), 1 hour to 1 hour 15 minutes.
12. Carefully run a paring knife around the crust to loosen from pan, then slightly release springs.
13. Cool cheesecakes 30 min on a rack at room temperature.
14. Refrigerate until thoroughly chilled, at least 8 hours and up to 2 days.
15. After chilling, remove sides and bottom from each cake and spread with 2 ounces sour cream topping.

butter, graham cracker crust, cream cheese, sugar, vanilla, eggs, sour cream, sour cream topping

Taken from www.lovefood.com/guide/recipes/11756/paul-hallets-cheesecake (may not work)