It’s as close to New York style cheesecake as we’ve ever had from a homemade cheesecake—and the secret is a touch of cream and a little extra time in the oven. This is the recipe that will take the fear out of making cheesecake at home, modified with inspiration from Allrecipes.com. You don’t even need a Springform pan! You can thank us later.
- 3 cups crushed cookies (almond or shortbread cookies work best, but just about any non-filled cookie will work)
- 1/2 cup melted butter
- OR substitute any prepared pie crust
- 16 ounces (two 8-ounce packages) cream cheese
- 3/4 cup granulated sugar
- 3 large eggs
- 3/4 cup sour cream
- 1/4 cup whipping cream
- 1-1/2 teaspoons pure vanilla
- 2 cups water for water bath (not an ingredient)
- 1 Preheat oven to 325 degrees F.
- 2 Prepare your crust by mixing crushed cookies and melted butter together and pressing into a pie pan that has been sprayed with non-stick baking spray. Add a little more butter if needed.
- 3 Bake for 10 minutes and remove from oven.
- 4 If you are using a store-bought crust, follow instructions to see whether pre-baking is required. A regular piecrust probably will need to be pre-baked, while a cookie-style crust will not.
- 1 Using an electric handheld or stand mixer, cream together the sugar and the cream cheese until totally smooth, even runny.
- 2 Add the eggs and mix well.
- 3 Add sour cream, whipping cream, and vanilla, mixing well between each addition.
- 4 Pour mixture into the prepared crust and place pie plate on a cookie sheet that will hold about two cups of water for the water bath.
- 5 Put into oven and add water to the cookie sheet only—it is not a pie ingredient, but serves as a water bath to help prevent the cheesecake from cracking.
- 6 Bake for about 70 minutes, until filling is set. A little “jiggle” is OK, but you want this cheesecake to be dense, so unless your oven runs hot, 70 minutes is the perfect time.