Now onto the cheesecake batter. To make the cheesecake batter add in the softened cream cheese, sugar, sour cream, heavy whipping cream, vanilla, flour and sugar into a stand mixer bowl or a medium bowl and mix everything together with the paddle attachement of a stand mixer or a hand mixer. Don't over mix!
4 oz cream cheese, 2 tablespoon sugar, 1 ½ tablespoon sour cream or creme fraiche, 1 ½ tablespoon heavy cream, ¼ teaspoon vanilla, ½ teaspoon flour
Once you have a smooth cheesecake batter, add in the egg and mix gently until it is mixed it. This should take about 10-15 seconds. Don't over mix again!
1 egg
Pour the cheesecake mixture on top of the baked graham cracker crust and tap it on the counter a few times to make sure that the cheesecake has no bubbles.
Place the cheesecake pan in a 8X8 inch pan or whatever pan you have and place that in the oven. Fill up the 8x8 inch pan with boiling water and cook for 35 minutes. Once the cheesecake is done baking, turn off the oven, crack the oven door open and leave the cheesecake in there to cool for an hour.
After the hour is up, remove the cheesecake from the oven and let it cool in the fridge for 2 hours or overnight.
Remove the springform pan, peel the parchment paper off and enjoy your delicious homemade 4-inch cheesecake!