Info
Prep Time: 25 min
Cooking Time: 2 hrs
Cooling: 6 hrs
Makes: 16 servings
Source: Ricardo Cuisine
What You Need
> Crust
1 1/4 cups (310 ml) Graham cracker crumbs
2 Tbs (30 ml) sugar
1/4 cup (60 ml) unsalted butter, melted
Aluminum foil, 18-inch (46-cm) wide
> Filling
1 1/4 cups (310 ml) sugar
2 Tbs (30 ml) unbleached all-purpose flour
1 tbps (15 ml) baking powder
4 packages 8 oz (250 g) cream cheese, softened
3/4 cup (180 ml) sour cream
4 eggs
2 egg yolks
1 tsp (5 ml) vanilla extract
Make It
1. With the rack in the middle position, PREHEAT the oven 180
°C (350 °F). Line the bottom of a 20-cm (8-inch) springform pan with parchment paper.
> Crust
2. In a bowl, COMBINE all the ingredients. PRESS lightly onto the bottom of the springform pan. Bake for about 12 minutes. Cool completely and generously butter the inside walls of the pan.
3. Tightly wrap the base and outer side of the pan with aluminum foil, letting it extend upward. Double the foil.
4.Reduce the oven’s temperature to 170 °C (325 °F).
> Filling
5.In the food processor, COMBINE the sugar and flour. ADD the remaining ingredients and process until the mixture is just smooth. Pour over the crust.
6. PREPARE a water bath: Place the cake in a large baking dish and pour boiling water into the dish halfway up the pan.
7. BAKE in the oven for about 1 hour and 50 minutes or until a thermometer inserted into the centre of the cheesecake reads 65 °C (150 °F). Remove the cake from the water bath and aluminum foil. Let cool for about 1 hour. Cover and refrigerate for 6 to 8 hours or until completely chilled. Run a knife between the pan and the cake, then unmould.
My Comments
I used 3 packs of regular cream cheese and 1 pack of light cream cheese. The cake was cooled overnight. The quantity of filling was enough for one 8-inch cake and one 7-inch cake.
