Prep 15 mins
Cook 1 hr
This is the ultimate cheesecake. This is my mother's very sought after recipe. Mom worked for a caterer when I was growing up, and this was always requested. Now that I've given out the recipe, I'm afraid I will have to kill you ;) Enjoy. You will never want any other cheesecake again. Using the water bath is my preferred method of cooking. This keeps the cheese cake from cracking, but I STRONGLY advise you set your cheesecake, in the springform pan, in a large sheet of heavy duty foil to keep out any water that might seep in. Soggy cheesecake is not so good! LOL
- You will need a 9 in springform pan (1 1/2 times recipe for 10 in pan).
- Heat oven to 300.
- In a small bowl combine cookie crumbs and butter. Press into pan. Bake for 10 minutes. Allow crust to cool.
- Meanwhile in a large bowl with mixer at medium speed, beat cream cheese until fluffy.
- Add sugar and eggs and continue to beat until well blended.
- Add sour cream and vanilla. Beat well. Pour into prepared pan and bake:.
- In a dry oven: at 350 for 55 min (9in) or 48 min(10 in) or.
- Water bath: at 250 degrees F. Place cheesecake (place large sheet of heavy duty foil around the outside to keep out the water!) into a preheated water bath, in the oven for 1 hour. Turn the oven off and open the door for one minute. Close the door for one more hour. Remove the cheesecake from the water bath and place in the refrigerator for 6 hours to completely cool before serving.
- To make water bath you will need a large roasting pan that your springform pan will fit into with at least a couple of inches from the side of the springform pan. Heat water to a simmer and pour it into the roasting pan that your cheesecake pan is sitting in (in the oven already for safety) up about half way of your cheesecake pan.
This was a really good tasting cheesecake...I made for the PAC Fall 09.....The only thing I did different is bake at 325 degrees instead of 350....turned out perfect.