YUM. From Dorie Greenspan’s cookbook. I think I’ve mentioned before that I have a small springform pan and when I make cheesecake, I usually make 1/3 of a recipe so I can use a small pan, and it gives just 6 servings instead of 18. Perfect for a smaller group.
2 cups Graham cracker crumbs
2 Tbsp sugar
5 Tbsp butter, melted
2 pounds cream cheese, room temperature
1 1/3 cup granulated sugar
Pinch of salt
2 teaspoons vanilla
4 large eggs
2/3 cup sour cream
2/3 cup heavy whipping cream
2 cups sour cream
1/3 cup powdered sugar
1 teaspoon vanilla
First, wrap a springform pan with foil so it covers the bottom and sides. Then, DO IT AGAIN with a 2nd piece of foil.
For the crust, combine the ingredients, mixing well with your hands, and press at the bottom of a well greased springform pan. Bake at 350 for 10 minutes.
While it’s baking, beat the cream cheese until soft. Add sugar, beat well. Add vanilla and salt, beat well. Add eggs, beat well. Add whipping cream and sour cream. Beat well.
When the crust is done, remove it from the oven, and turn the oven down to 325. Boil 2 quarts or so of water. Fill the crust with the cheesecake, and place the springform pan into a roasting pan. Pour the boiling water around the springform pan, into the roasting pan, about half way up the springform pan. Carefully place in the oven. Bake for 90 minutes.
If you want to try to avoid cracks on the cheesecake, open the oven a bit and turn the oven off when it’s done baking. Allow the cake to cool in the oven for about 2 hours. I don’t do this because we have little kids running around. If it cracks, so be it. Place a piece of foil over the pan, but not touching the top of the cake, and place it in the oven for at least 4 hours or overnight.
Before serving mix the ingredients for the topping. Unmold the cheesecake and add the topping. It makes a lot of topping, so you can reduce or just use the extra for fruit dip.