Makes: At least 12 servings
Time: About 1½ hours
Everyone has a favorite cheesecake recipe, and this one is mine. If you can’t live without crust (I can), see the variation. Some consider sour cream topping optional. I don’t.
1. Heat the oven to 325°F and grease the bottom and sides of a 9-inch springform pan. Line with a circle of parchment paper.
2. Use an electric mixer to beat the eggs until light. Add the cream cheese, 1 cup of the sugar, and 1 teaspoon of the vanilla; beat until smooth.
3. Turn the batter into the prepared pan and put the pan into a larger baking pan that will hold it comfortably. Add enough warm water to the baking pan to come to within an inch of the top of the springform pan (for more information about water baths, see page 337). Transfer carefully to the oven and bake until the cake is just set and very lightly browned, about 1 hour. Remove the pan from the water bath.
4. Turn the oven up to 450°F. In a small bowl, combine the sour cream with the remaining ¼ cup sugar and 1 teaspoon vanilla; spread on the top of the cake. Return the cake to the oven for 10 minutes without the water bath; turn off the oven and let it cool inside for 30 minutes before removing it, running a knife around the edge of the cake to prevent sticking to the pan, and letting it cool completely on a rack. Cover with plastic wrap and refrigerate until well chilled before removing from the pan, slicing, and serving. This will keep in good shape, refrigerated, for several days.
CHEESECAKE WITH CRUST Press a double recipe of Cookie Crumb Crust made with graham crackers into the bottom of the greased pan. Prick it all over with a fork and bake at 350°F for 10 to 12 minutes, until it’s fragrant and set. Cool completely before filling with the cheesecake batter and baking as directed.
VEGAN CHEESECAKE Cashews make this version as creamy as the original: Grease the pan with melted coconut oil. Put 3 cups raw cashews in a large bowl, cover with water, and soak for at least 4 hours or overnight. Drain the nuts and add to a blender or food processor with ⅓ cup fresh lemon juice, ⅔ cup maple syrup, ⅓ cup melted coconut oil, ⅓ cup nondairy milk, 2 teaspoons vanilla extract, and ½ teaspoon salt. Blend until very smooth, as long as a few minutes, scraping down the sides occasionally. Pour into the pan and freeze until set. Serve frozen or thawed at room temperature for 15 minutes. Store in the freezer or refrigerator.
BERRY CHEESECAKE You can pair cheesecake with whichever seasonal fruit you prefer: To serve, pour macerated berries (see Macerated Fruit) or a fruit sauce of your choice over each slice of cake.
PUMPKIN CHEESECAKE A great alternative to pumpkin pie: Substitute ½ cup unsweetened pumpkin purée for ½ cup (4 ounces) of the cream cheese. Add 1 teaspoon cinnamon, 1 teaspoon nutmeg, and ½ teaspoon ground cloves to the cream cheese mixture along with the vanilla extract.
CARAMEL SWIRL CHEESECAKE An indulgent addition to the classic cake; it looks great too: When the batter is in the springform pan, distribute tablespoon-sized dollops of Caramel Sauce evenly over the top, about 1 inch apart. Use a wooden skewer or the wooden handle of a spatula to swirl the caramel sauce through the cake in a figure-eight motion; do not overswirl or the pattern will be lost. To show off your handiwork, serve without the sour cream topping.