Yields 1 (10-inch) cake
1¼ cups graham cracker crumbs
3 tablespoons sugar
Pinch salt
⅓ cup unsalted butter, melted
6 (8 oz.) packages cream cheese, softened
1 pint (16 oz.) sour cream
¾ cup sugar
1 teaspoon pure vanilla extract
6 large eggs, room temperature
Mix the crumbs, sugar, and salt in a bowl with a spoon. Add butter, and stir until the crumb mixture is moistened. Press an even layer on the bottom of a 10-inch spring-form pan. Chill in a refrigerator while preparing the filling.
Preheat an oven at 400°F.
On low speed, combine all the ingredients (except the eggs) in a standing mixer. Add eggs, one at a time, and blend for 30 minutes.
Lay a large piece of aluminum foil on your counter top. Remove the spring-form from the refrigerator and place in the center of the foil. Bring the edges of the foil up around the sides, but do not cover the top of the pan. Pour the cream cheese mixture into the center of the pan so it evenly spreads over the crust. Create a water bath by placing the pan into a large, rectangular baking/roasting pan. Carefully put this on the middle rack of the oven. Now, carefully pour hot water from a kettle or liquid measuring cup with a spout into the baking/ roasting pan, and allow the water to fill around the foiled pan until it reaches halfway up the sides. Bake at 400°F for 1 hour. Carefully remove the entire water bath from the oven. Once cool enough to handle, remove the cheesecake from the water bath, and let it thoroughly cool in the refrigerate for 24 hours. Serve with fresh whipped cream.
Homemade Whipped Cream
½ pint heavy cream
Pinch cream of tartar
1 teaspoon pure vanilla extract
¼ cup confectioners’ sugar, sifted
Place the bowl and beaters in the freezer while you are assembling your ingredients. Beat the heavy cream and cream of tartar first until the peaks are formed or the heavy cream appears to double in volume; then add the vanilla and sugar. Continue to beat until blended.