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Cream Cheesecake

  • yield: Makes one 10-inch cake

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Ingredients

  • 1/2 cup all-purpose flour, plus more for work surface
  • 1/2 recipe Cream Cheesecake Cookie Crust
  • 3 1/2 pounds cream cheese, room temperature
  • 2 1/4 cups sugar
  • 5 large eggs
  • 1 cup sour cream, room temperature
  • 1 1/2 teaspoons pure vanilla extract

Directions

  1. Step 1

    Preheat oven to 350 degrees. On a lightly floured piece of parchment paper, roll out cookie-crust dough to slightly more than 1/8 inch thick. Place the bottom of a 10-inch springform pan on top, and use a paring knife to cut out a round about 1/4 inch larger than the pan. Place dough on top of springform base; freeze 15 minutes.

  2. Step 2

    Remove dough from freezer; place on baking sheet. Bake until golden, 12 to 15 minutes. Transfer to a wire rack to cool.

  3. Step 3

    Butter sides of springform pan, and insert cooled bottom; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese on medium until light and fluffy, about 3 minutes. In a small bowl, combine sugar and flour. With mixer on low, gradually add sugar mixture to cream cheese; continue beating until smooth, scraping sides of bowl occasionally. Add eggs, one at a time, beating until smooth after each addition and scraping bowl as necessary. Add sour cream and vanilla; beat until smooth.

  4. Step 4

    Pour mixture into prepared pan. Place on a Silpat-lined baking sheet, and bake until top is golden, about 1 hour and 40 minutes, rotating pan halfway through. Turn off oven, and prop open door; let cool completely. Remove from oven; leave in pan. Cover with plastic wrap. Refrigerate until well chilled, at least 6 hours or overnight.

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Reviews (10)

  • 22 Nov, 2010

    What is the temperature the oven should set to, to back the cake? The cookie crust is supposed to be baked at 350 but the recipe doesn't indicate the temperature to bake the cake at. Does anyone know?

  • 22 Nov, 2010

    What is the temperature the oven should set to, to back the cake? The cookie crust is supposed to be baked at 350 but the recipe doesn't indicate the temperature to bake the cake at. Does anyone know?

  • 7 Aug, 2010

    I love this recipe. It is so good. Thanks for the tip on the cracking QueenFrostine. This has been a problem for me too. FYI there is a Martha Stewart blooper video featuring this cheesecake on you tube if anyone wants to see it.

  • 13 Oct, 2008

    Cracking can usually be prevented if you put a pan of hot/boiling water into the oven along with the cheesecake. I hope it works for you!

  • 6 Oct, 2008

    It's true. It surely is the best cream cheesecake ever. As the cream cheese cookie crust dough is enough for 2 cakes I prepared 2!! Both cakes tasted superb the only problem I had was that they both cracked even though I baked them at 325 degrees and put the silpat underneath. Does anybody know the secret trick how I could have prevented the cracking? But anyway, everybody was still delighted and loved them.

  • 4 Oct, 2008

    This is the best. My family will not let me fix my old cheesecake any more. My Grandson asked for this cheesecake for his birthday cake he turns 14 tomarow. I had to come back to get the recipe again. I think someone took mine. So watch it girls thay will take this one right out from under your nose it is so good.

  • 2 Oct, 2008

    This was a great segment on "Whatever Martha". Had to find the recipe as soon as I saw it. Love the show.

  • 30 Sep, 2008

    As soon as my blood sugar comes back down, and my pants fit again, I'm going to add a comment that says "THIS IS THE BEST CHEESECAKE, EVER!!!"

  • 17 Mar, 2008

    This recipe is to die for! It is absolutely fabulous!

  • 19 Feb, 2008

    GREAT.........