This recipe is adapted from Cooks Illustrated and contributed by New York Organic Valley dairy farmer Maureen Knapp. The original featured a graham cracker crust, but Maureen left it out when she found she didnít have graham crackers on hand. She likes it this way, and said that no one else noticed the difference!
1.) Heat oven to 325įF. In large bowl of electric mixer, beat cream cheese on medium speed until light and fluffy. Gradually beat in sugar until well blended. Beat in eggs one at a time, stopping to scrape down sides of bowl each time. On low speed, beat in whipping cream, sour cream and vanilla until well blended.
2.) Bring a kettle of water to a boil for a water bath. Use butter to grease bottom and sides of a 9-inch springform pan. Wrap a sheet of heavy duty foil over bottom and up sides of pan. Pour cream cheese mixture into prepared pan. Place pan in a large roasting pan. Carefully pour boiling water into pan until it reaches half way up sides of pan. Bake on lowest oven rack until perimeter of cake is set but center will jiggle when pan is tapped.
3.) Turn off oven; leave door ajar for 1 hour leaving cheesecake in oven. (Cheesecake will be golden brown on top, puff up and settle upon cooling.) Transfer from water bath to a cooling rack; cool completely. Cover; chill at least 4 hours or up to 3 days before serving. Top with your favorite fruit topping.