Cheesecake

Updated at: Wed, 27 Nov 2024 19:23:02 GMT

Step 1

Very important ALL of your filling ingredients MUST be at room temperature when mixed

Step 2

1. Preheat oven to 325 Degrees

Step 3

2. Grease the bottom and sides of a 9in spring form pan with butter

Step 4

3. Mix all the crust ingredients together thoroughly

Step 5

4. Press crust ingredients into the bottom and along the seam of the spring form pan

Step 6

5. With an electric mixer cream the cream cheese and sugar until smooth. Do not over mix

Step 7

6. Using a spoon or whisk blend in the milk and eggs 1 at a time until just mixed. Do not over mix. You do not want to add air to the filling.

Step 8

7. Gently stir in the sour cream and vanilla

Step 9

8. Stir in the flour 1T at a time

Step 10

9. Pour into spring form pan. Bang the pan on the counter a few times to release some air bubbles, then smooth out your cheesecake filling.

Step 11

10. Using heavy duty foil, Wrap the bottom of your pan making sure that no water can get to the bottom. ( I take 2 pieces of foil and fold them together on one side several times to make a large enough piece to cover the bottom) Use at least 2 layers of foil.

Step 12

11. Pour 2 inches of boiling water into a roasting pan and place your cheesecake into the pan.

Step 13

12. Place in the oven and cook for 75 minutes.

Step 14

13. Turn oven off and leave the cheesecake in the oven for an additional 4 or 5 hours. Do not open the oven door

Step 15

14. Remove from oven and let it sit on the counter long enough for the pan to cool.

Step 16

15. Refrigerate, covered in plastic wrap and foil for a minimum of 8 hours before serving

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