Ingredients
Equipment
Method
- Preheat your oven to 350 F.
- Mix the butter and cookie crumbs until completely combined. Line your cheesecake tin with one parchment circle placed on the bottom, and two rectangular parchments sheets on the sides. Press the cookie crumbs into the cheesecake pan evenly. Push the crumbs up one inch around the edges to create a crust. Press lightly but firmly to set into place. Bake for ten minutes, then cool.
- Add your creamcheese and sugar to the mixing bowl with a paddle attachment. MIx until smooth. Scrape down the sides and add the sour cream. Mix until just combined.
- Scrape down the bowl to loosen any mixture that is stuck to the bowl, then add your eggs in, one at at time after the previous egg is mixed in, while the mixer is running on low.
- Scrape down the sides, add the corn starch and vanilla, and mix one more time on low just until all the ingredients are mixed and the mixture is smooth. Pour into the cooled crust. lightly tap on coutner to release any air bubbles.
- Pour water one inch deep into your deep baking dish. Carefully place the cheesecake in the center of your deep baking dish and plavce in the oven. Bake for 35-40 minutes, until the center is almost set and has slight jiggle when lightly shaken. After this stage, turn off the oven and leave the cheesecake inside for one hour.
- After one hour take out the cheesecake and let it come to room temperature before covering with foil and chilling in the fridge for 5 hours minimum. For best results chill overnight.
- To serve, carefully release the side of the cheesecake pan. Transfer the cheesecake to your serving plate and remove the parchment paper from the sides. Cut with a sharp knife. Refridgerate leftovers.
Notes
The ingredients. Using room temperature ingredients creates a smooth filling.
Prevent spilling. A lot of people complain that their cheesecake spills out of the pan while baking. Line your pan with parchment paper. Foil works too. And make sure your crust is thick enough and it is solid after the ten minute bake.
Getting the bubbles out. Using a paddle attachment helps prevent too much air from getting into the filling, but there are still bubbles. The best way to get them out is to gently tap the cheesecake pan before putting it in the ban Marie. You will see bubbles coming to the top. If they don't pop on their own use a toothpick to pop them.
Ban Marie. You may have to refill the water if you didn't pour enough in. If this happens do it as quickly and safely as possible without letting too much heat out of the oven.
This needs to chill. The one most important step you need to follow is to chill this cheesecake for at least 5 hours. It will break into small pieces if you try to takeout out before. The best way, and my way, is to bake it a day before you want to serve it. Chilling it overnight makes the flavor better and it's very easy to handle.
Cracks. Cheesecakes crack sometimes. Mine has cracked when my oven was giving me trouble with consistent temperatures. It happens, it's ok. The taste will still be great, and you can cover it up with sliced strawberries or serve it proudly.
Leftovers. This is a full sized cheesecake, so if you have any leftovers refrigerate them in an airtight container. Eat within 3-4 days. You can freeze this as well. Just wrap it in plastic wrap then place in in your container and freeze. Use within one month of freezing.