This cheesecake is a cross between a New York style and the creamier, no-bake versions. It is really good and really impressive looking (and really big). We usually save this for family parties since it serves twelve people, but if you are making it for your family, it can be refrigerated for four or five days or sliced, individually covered in plastic wrap, and frozen.
Recipe information
Yield
makes one 9-or 10-inch cake
Ingredients
Crust
Filling
Preparation
Step 1
To prepare the crust: Preheat the oven to 325°F.
Step 2
Place a large sheet of aluminum foil over the base of a 9-or 10-inch springform pan. Place the sides on the base over the foil and attach to the base. Fold the excess foil up around the outside of the pan so when it is placed in a water bath, the water will not leak into the cheesecake. (If you don’t have a springform pan, use a 9 by 13-inch pan and omit the foil.)
Step 3
Place the crust ingredients into the foil-lined springform pan and stir until combined. Firmly press the mixture into the bottom and sides of the pan and refrigerate it until you are ready to add the filling.
Step 4
To prepare the filling: Place the cream cheese in a large bowl and beat with an electric mixer on medium speed for 2 minutes, or until completely smooth. Add the sugar and beat, scraping the sides of the bowl occasionally, for 2 minutes, or until combined. Add the eggs and vanilla and mix for 2 to 3 minutes, or until smooth. Add the heavy cream and sour cream and stir with a spoon until just incorporated. (Using an electric mixer for this step causes a lot of air bubbles to form in the batter. The air bubbles float to the top of the cheesecake and pop during baking, leaving little craters all over the top.) Pour the filling into the springform pan and place it in a larger baking pan. Place the pans in the oven and pour enough hot water into the larger baking pan to come halfway up the sides of the springform pan. Bake for 1 hour. Turn off the oven and leave the cheesecake inside until the oven is completely cool. Take the cheesecake out of the oven and refrigerate for at least 4 hours, or overnight.
Kitchen Vocab
Step 5
A springform pan has a spring-loaded latch on the side so the top can be removed from the bottom. These are great for times, as with this cheesecake, when you want to remove the cake from the pan to serve it, but it is too fragile to remove from a regular cake pan.
Kitchen Math
Step 6
This is kitchen math that will save you from a kitchen disaster. Have you ever noticed that there are two different kinds of measuring cups? One kind comes nested together in graduated sizes from 1/4 cup to 1 cup and the other comes in one or two cup sizes and has a handle and a pour spout. The nested ones are for dry measure, the ones with the pour spout are for liquid measure, and the two are not interchangeable. A cup of liquid in a dry measuring cup is actually about an ounce less than in a liquid measuring cup. This may not sound like much, but, particularly in baking, it can be the difference between disaster and success.
