This is perhaps the best cheese cake recipe ever. This cheese cake has won Best in Show at the Clackamas County Fair. One year Peter and I made all the birthday cakes for Nick’s firm and this was the office favorite. Nick swears that that the key to this recipe is making it in a 10” spring form pan. Since it’s turned out perfect every time, I never had the nerve to try any other size pan.
Crust
1 ½ cups graham cracker crumbs
¼ cup sugar
½ cup butter softened
Filling
4-8oz pkg Philadelphia cream cheese
1 cup sugar
1 tablespoon vanilla
6 eggs
Topping
2 cups sour cream (do not use reduced fat)
1 1/3 cup sugar
1 teaspoon vanilla
Preheat oven to 350. Lightly grease the bottom of 10” spring form pan. Combine together the graham cracker crumbs, sugar and softened butter. Press the crust into the pan. Bake for five minutes at 350. Let the crust cool on a rack while you mix together the filling. Beat the cream cheese in a stand mixer until smooth. Add the sugar, vanilla and mix on medium speed for one minute. Add the eggs one at a time, beating between each. Pour the filling over the crust. Wrap the bottom of the pan with two layers aluminum foil and set it in a roasting pan. The double layer of alluminum foil will protect against any water seeping into your pan. Pour ½ inch of hot water into the roasting pan to create a water bath to keep the cheese cake from cracking while baking. Bake for 40 minutes. Discard the water bath and cool the cake for 15 minutes. Make the topping by mixing together the sour cream, sugar and vanilla and pour it carefully over the cake. Bake for 15 minutes. Cool to room temperature. Chill 12 to 24 hours. Remove the sides of the spring form pan. Serve with fresh fruit. I highly recommend serving this with raspberry sauce.
Crust
1 ½ cups graham cracker crumbs
¼ cup sugar
½ cup butter softened
Filling
4-8oz pkg Philadelphia cream cheese
1 cup sugar
1 tablespoon vanilla
6 eggs
Topping
2 cups sour cream (do not use reduced fat)
1 1/3 cup sugar
1 teaspoon vanilla
Preheat oven to 350. Lightly grease the bottom of 10” spring form pan. Combine together the graham cracker crumbs, sugar and softened butter. Press the crust into the pan. Bake for five minutes at 350. Let the crust cool on a rack while you mix together the filling. Beat the cream cheese in a stand mixer until smooth. Add the sugar, vanilla and mix on medium speed for one minute. Add the eggs one at a time, beating between each. Pour the filling over the crust. Wrap the bottom of the pan with two layers aluminum foil and set it in a roasting pan. The double layer of alluminum foil will protect against any water seeping into your pan. Pour ½ inch of hot water into the roasting pan to create a water bath to keep the cheese cake from cracking while baking. Bake for 40 minutes. Discard the water bath and cool the cake for 15 minutes. Make the topping by mixing together the sour cream, sugar and vanilla and pour it carefully over the cake. Bake for 15 minutes. Cool to room temperature. Chill 12 to 24 hours. Remove the sides of the spring form pan. Serve with fresh fruit. I highly recommend serving this with raspberry sauce.
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