Sublime Vanilla Cheesecake

“This is my base cheesecake recipe for most all my cheesecake recipes. It is wonderful plain, but when you add a fruit topping or to make it more decadent top with warm caramel, hot fudge and toasted pecans. Another refreshing touch is to change out the extracts, try lemon, or almond for a great twist. All in all this is a wonderful base recipe and so easy. Mini Chocolate chips are a nice add-in as well. As you see I can go on and on, but if you try this recipe and come up with different combinations I would love to hear about them. I hope you enjoy this as much as we do!”
READY IN:
1hr 35mins
SERVES:
8-10
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 325.
  2. Put a about 4 cups of water on to boil.
  3. To prepare the crust:
  4. In a food processor, grind the crackers to a fairly fine texture.
  5. Add 1 Tbs of sugar and pulse a time or two to distribute the sugar evenly throughout the crumbs.
  6. With the processor set on it's lowest setting pour the butter through the chute. Process until all the crumbs appear to be moistened.
  7. Spray a 10" spring form pan with non-stick spray.
  8. Pour Crumb mixture into pan and with a flat bottom glass begin to work the crumbs evenly across the bottom of the pan and up the sides approximately an inch to an inch and a half. Try to make it as even as possible. Chill this in the fridge while you make the filling.
  9. In a stand mixer with the flat paddle attachment beat the cream cheese on medium speed for about one minute, until smooth. Scrap down the sides and bottom of bowl.
  10. Now add eggs one at a time beating after each egg and scrapping down the sides before adding the next egg.
  11. Reduce the speed of the blender to low and slowly add the sugar.
  12. Next add the sour cream and vanilla and mix well.
  13. Next you want to take about an 18" piece of heavy duty aluminum foil and place the pan right in the middle, wrap the foil up the sides and roll the extra down and away from the pan. Place this in a roasting pan.
  14. Pour the filling in the prepared crust and pour the boiling water in the roasting pan to about half way up the cheesecake pan.
  15. Carefully place this in the oven and shut the door.
  16. Bake for 1 hour. Try to control yourself when the smell starts to take over your house, don't open the door, I know it will be hard. After the 1 hour mark open the door and gentle shake the pan, if the center of the filling still moves fairly freely bake for approx 15 min more then remove from the oven, it is ok if it is not completly set, it will set up as it cools. Leave in the roasting pan and allow to cool down for about 30 minute This will keep the top from cracking.
  17. Now remove from the roasting pan and place in the fridge for about 2 hours.
  18. Remove from the fridge. Run the tip of a butter knife around the outside of the crust, and remove the outer ring of the pan. With a sharpe knife and wet papertowel in hand slice to desired sizes. Top with your favorite topping and go for it!

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