Servings: 16Prep Time: 20 minutes Cook Time: 1 hour baking, and 1 hour cooling in the oven
1 1/2 c. flour
1/4 c. sugar
1 stick cold butter, cut into pieces
32 oz. cream cheese
3/4 c. sugar
1 t. vanilla or grated lemon peel
1/4 c. flour
1 c. sour cream
For Sour Cream Topping:
1 1/2 c. sour cream
3 T. white or brown sugar (I like the latter)
1 t. vanilla
In the bowl of a food processor place the flour, sugar, cold butter, and egg. Pulse just until it starts to form a ball. Crumble the mixture into the bottom of a springform pan, with a larger amount of crust around the outer edge (for the sides of the pan.) Press with your fingers to a seamless layer in your pan.
Wrap the pan with foil, and place in a larger container so you can create a water bath. I use a 12″ X 3″ cake pan.
Place all ingredients in the same food processor bowl and combine until smooth. Pour into the crust lined pan, and fill the area outside the cheesecake pan with boiling water, up about halfway of the cheesecake pan. Bake at 350
degrees, for one hour (plus or minus). The middle will still be a little jiggly. Add the sour cream topping mixture and bake another 10 minutes. Turn the oven off, and let cool in the oven for another hour.
The cheesecake should be refrigerated after it has cooled completely. The combination of baking in the water bath, and letting it stay in the oven after it has baked, should prevent cracking.
I like to present it for serving with a spider web design on top done with a raspberry coulis or a cooled chocolate ganache.
Submitted by: chubbybunny on June 28, 2013