Ingredients: |
Ingredients: For the crust:
1 1/2 cups graham cracker crumbs (10 crackers)
1 Tblsp. sugar
6 Tblsp. (3/4 stick) unsalted butter, melted
For the filling:
2 1/2 lbs. cream cheese, at room temperature
1 1/2 cups sugar
5 whole extra-large eggs, at room temperature
2 extra-large egg yolks, at room temperature
1/4 cup sour cream
1 Tblsp. cornstarch
1 Tblsp. pure vanilla extract
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Directions: |
Directions:Preheat the oven to 350 degrees.
To make the crust, combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1 inch up the sides. Bake for 8 minutes. Cool to room temperature.
Raise the oven temperature to 450 degrees.
To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, two at a time, mixing well. Scrape down the bowl and beater as necessary. With the mixer on low, add the sour cream, cornstarch, and vanilla. Mix thoroughly and pour into the cooled crust. WATER BATH: This is optional but makes for a creamier texture. Wrap the bottom of the pan in tin foil to seal from leaks. Place in pan filled with about 1 inch of water.
Bake for 15 minutes. Turn the oven temperature down to 225 degrees and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.
Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.
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This recipe for Momma's Favorite Cheesecake is from