For the Crust
12 graham crackers
6 tablespoons butter, melted; plus more, room temperature, for pan
2 tablespoons sugar
Pinch of coarse salt
For the Cake
3 1/2 pounds (seven 8-ounce packages) cream cheese, room temperature
2 1/4 cups sugar
1/2 cup all-purpose flour
1 cup sour cream, room temperature
1 1/2 teaspoons pure vanilla extract
5 large eggs, room temperature
Include a teaspoon of lemon zest to your batter and add another dimension of flavor.
Preheat the oven to 350 degrees. Butter the sides of a 10-inch springform pan. Wrap exterior of pan (including base) in a double layer of foil.
To make the crust, process graham crackers in food processor until fine. Combine graham cracker crumbs, butter, sugar, and salt in a medium bowl. Transfer mixture to the pan and pat into an even layer using the bottom of a measuring cup or meat pounder. Freeze the dough in the pan, about 15 minutes. Place pan on a baking sheet. Bake until the crust is firm to the touch and deeply golden brown, about 15 minutes. Transfer pan to a wire rack to cool completely.
In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until fluffy, about 3 minutes, scraping down sides as needed.
In a large bowl, whisk together sugar and flour. With mixer on low speed, gradually add sugar mixture to cream cheese; mix until smooth. Add sour cream and vanilla; mix until smooth. Add eggs, one at a time, beating until just combined; do not over mix.
Pour cream cheese filling into the prepared pan. Set pan inside a large, shallow roasting pan. Carefully ladle boiling water into roasting pan to reach halfway up sides of springform pan.
Bake 45 minutes; reduce oven temperature to 325 degrees. Continue baking until cake is set but still slightly wobbly in the center, about 30 minutes more. Turn off oven; leave cake in oven with the door slightly ajar, about 1 hour. Transfer pan to a wire rack; let cake cool completely. Refrigerate, uncovered, at least 6 hours or overnight. Before unmolding, run a knife around the edge of the cake.
Thank you Martha.
When your cheese cake is cooling you can dress it up! Like it's Sunday Best....
Adding 10 or more holes on top of cheese cake making them 1 inch deep using the end of a wood spoon.
Adding 2 Chocolate morsels in each hole push into the cheese cake
Adding Toasted chopped pecan and more chocolate on top the cheese cake
Add more Caramel on top of toasted pecan and chocolate morsels
If you are filling Fruity slices fresh fruits on your cheese cake... starting Slicing!
By adding glaze to your fruit and topping your cheese cake will become a delightful treat!
This Glaze are fast setting jellies with a great gloss, that preserve the natural fruit color and brilliance of your pastries and keep them brilliant and fresh. Hero glazes are to be used directly out of the pail as glaze on cakes, oven-hot pastrie. This glazes is ready to use, directly out of the pail, cold or warm, even on oven-hot pastries. Certified kosher and that is a very good thang.