A huge, dense, creamy cheesecake with a graham cracker crust. This is adapted from my sister Annie's award winning recipe. It's easy to make and everyone loves it! The water bath baking technique provides an even consistency and helps keep the cake from drying out or browning too much on top.
NOTE: All filling ingredients should be at room temperature before you begin.
CRUST: Stir together graham cracker crumbs and sugar. Melt butter. Drizzle melted butter over the top of the graham mixture and toss to mix. Pour mixture into a 10" springform pan. Bake at 325 degrees for 6 minutes. Remove from oven.
If your springform pan is not water-tight, wrap it in a layer of tin foil to keep water out. Find a roasting pan big enough for your springform pan to fit inside. Put a full kettle of water on the stove to boil.
FILLING: Preheat oven to 500 degrees. Beat cream cheese at low to medium speed, scraping bowl often. Sift flour into sugar and pour into cream cheese, scrape bowl. Add eggs and yolks one at a time, beating slowly and scraping bowl after each addition. Stir together whipping cream, sour cream and extracts. Add to cream cheese mixture and stir well. Scrape bowl and stir again, then pour into springform pan.
Place the springform pan into the roasting pan, set the roasting pan on the lowest rack of the oven, and pour the boiling water into the roasting pan, being careful not to splash any on the cake mixture. Bake at 500 degrees for 10 minutes. Lower the heat to 300 and bake for about 1 hour, until the internal temperature of the cake is 160 degrees on an instant read thermometer. Remove roasting pan from oven and immediately remove cake from water bath. Chill 6 hours or overnight before serving.
If you don't have a large springform pan, you can divide this into two smaller pans. I sometimes make a 9 inch (standard size) springform and then put the rest in a smaller glass bowl for my husband. Just remember the baking time on the smaller one will be a little less. I use an instant read oven thermometer to check the internal temperature of the cake. 160 degrees in the center is just right.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (144g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 311 (65%)|
|Amt Per Serving||% DV|
|Total Fat 34.6g||46 %|
|Saturated Fat 19g||95 %|
|Monounsaturated Fat 9.2g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 191mg||59 %|
|Sodium 356.9mg||12 %|
|Potassium 154.6mg||4 %|
|Total Carbohydrate 37.1g||11 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 36.7g|
|Protein 7.7g||11 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 482
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!