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Gary’s Sour Cream Cheesecake Recipe
You will need:
1 (3-inch deep) 9-inch springform pan
one roasting pan large enough to fit the springform pan.
1¼ cups graham cracker crumbs
3 tablespoons sugar
3 tablespoons clarified or unsalted butter
1. Adjust oven rack to the middle position; preheat to 325° F.
2. In a quart size pot, melt butter gently, add sugar and graham cracker crumbs and mix thoroughly with a fork. Press mixture into pan and flatten with the bottom of a drinking glass and cook until golden, about 6-8 minutes. Cool thoroughly.
1 pound (two 8 oz. packages) Philadelphia classic cream cheese, room temperature
1 cup granulated sugar (7 oz / 200 grams)
1 (16 ounce) container sour cream, room temperature
3 large eggs, room temperature
2 teaspoons vanilla extract
¼ teaspoon ground cinnamon
pinch of ground nutmeg
1. Line the bottom of the springform with parchment paper.
2. In a bowl of a stand mixer add Cream Cheese, attach BeaterBlade+ and turn mixing speed to Low (#2-3). Beat until smooth, about 30 seconds. Add the Sugar in a stream, mix until combined, 30 seconds. 3. Stop mixer, Add ½ of the Sour Cream and continue mixing only until absorbed, about 30 seconds. Repeat with the remaining sour cream. 4. With mixer running on Low add the Eggs 1 at a time, until each is absorbed; add Vanilla, Cinnamon and Nutmeg.
5. Stop and clean ingredients from BeaterBlade+ if necessary, and mix again to complete. Be sure batter is smooth.
6. A “Water bath” is recommended. Wrap heavy-duty aluminum foil around the bottom of the springform pan so the metal comes at least 1 inch past the top of the pan. Using a spatula pour the batter into the pan and place that into a roasting pan. Pour warm water into the roasting pan to a depth of 1/2-inch. Carefully place into the oven.
7. Bake the cheesecake about 60 minutes, until batter sets at edges and the center jiggles. Do not overcook! Turn off oven, prop oven door open slightly, and leave for 1 hour.
8. Remove from the oven, lift the cheesecake out of the bath and set to cool on rack about 45 minutes. Loosely cover and chill overnight.
9. To unmold, slowly run a warm knife around the inside of the pan. Unbuckle the pan and lift off. Leave the cake on the base to serve, or run a spatula under the parchment paper and slide the cake onto a platter. Decorate with cinnamon, fruit or whipped cream.
Mixing Time: 6:00