Ingredients you will need for this cheesecake:
- 1 2/3 cup graham cracker crumbs
- 1/4 cup sugar
- 1/4 cup butter, melted
- 5 (8 oz. pkgs.) cream cheese, room temperature
- 1 3/4 cup sugar
- 3 tablespoons flour
- 5 large eggs, room temperature
- 2 large egg yolks, room temperature
- 1/3 cup sour cream, room temperature
- 1 teaspoon vanilla
Ok, so different than most recipes, we will not be using a springform pan! Instead we will be using our patented cheesecake pan: the Cheesecake Moat. Trust us, this will help you bake the perfect cheesecake.
Coat the inside of the cheesecake pan with shortening. Combine crumbs, 1/4 cup sugar and butter in and press on sides and bottom of pan; refrigerate. Preheat oven to 500°. Beat together cream cheese, 1 3/4 cups sugar and flour with an electric mixer until smooth. Add eggs, one at a time beating on low speed until incorporated, scraping bowl between additions. Mix in sour cream and vanilla. Pour mixture into prepared pan. Pan will be full.
Place a pan of water on the rack under the cheese cake, baking the cake in the middle of the oven for 10 minutes at 500° then reduce heat to 200° and continue to bake without opening oven door for 1 hour. Check cake. It should be brown on top. Continue to bake until slightly wobbly when pan is gently shaken, about another 35 or 40 minutes. Remove from oven and run a knife around top edge of cake to loosen (this will prevent the cake from cracking as it cools). Cool cake completely in spring form pan on a rack at room temperature, about 3 hours. Refrigerate cake covered loosely with wax paper for at least 6 hours. Remove side of pan and bring to room temperature before serving. Will keep for approximately 2 weeks refrigerated.