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Instructions
Crust
- Grease inside of 9" springform pan w/ butter.
Preheat oven to 350 degrees.
Combine and spread on the bottom and up sides of springform pan an
inch or so. Compress crumbs in place with the sides and bottom of
a straight sided measuring cup.
Bake at 350 for 10 mins then cool completely
Filling
- Bring ingredients to room temperature. On slowest mixer
speed, soften and mix bars of cream cheese. Slowly add sugar, then
slowly add eggs one at a time. Keep mixer on slowest speed
for all.
Add vanilla and sour cream until completely mixed and smooth,
scraping down sides occasionally.
Fill a baking dish with hot water and place on oven rack under the
cheesecake rack for baking.
Pour batter into cooled crust (pan) and bake at 450* for 10 mins.
Crack oven door to cool slightly, reduce heat to 225-250* and bake
for 60 mins.
Edges should be set with center slightly jiggly. When edges seem
set check center temp. It should read 160*, not to exceed 170* as
eggs will curdle. Bake at additional 10 min additions if needed
until complete and center temp reads 160*.
Turn off oven and leave cheesecake in the oven for an hour or so.
Cool completely on a counter then refrigerate for 4 hours or
overnight before serving. |
