Recipe: Master Recipe for Rich and Creamy Cheesecake with Apple Spice Cheesecake Variation

MASTER RECIPE FOR RICH AND CREAMY CHEESECAKE

1 Tbsp. softened butter
3 Tbsp. crumbs from Famous Chocolate Wafers, graham crackers or gingersnaps, OR 1 (3-ounce) package soft ladyfingers (24 total) left whole, but trimmed to fit pan
3 packages (8-ounces each) cream cheese, room temperature
1 cup sugar
3 large eggs, room temperature
2 tsp. vanilla extract
1/4 cup heavy cream
1/4 cup sour cream
Heavy-duty foil for pan

Adjust oven rack to middle position, and heat oven to 325 degrees F. Brush interior of a 9-inch springform pan with butter. Add crumbs of choice and tilt pan in all directions to evenly coat, or line pan sides with ladyfingers. Tear off two long strips of heavy-duty foil, overlap in a cross pattern, and set the pan in the middle. Bring up sides, crimping around exterior top of the pan and forming a tight seal. Set it in a roasting pan large enough to hold it.

Beat cream cheese with an electric mixer until smooth. Gradually add sugar and beat on medium speed until fully incorporated. Scrape down bowl sides and beat again until smooth. Add eggs, one at a time, scraping down bowl after each addition to ensure a creamy batter. Slowly beat in vanilla, then cream and sour cream. (Meanwhile, bring tea kettle of water to a boil, then turn off heat.)

Pour batter into prepared pan. Set the roasting pan on oven rack and pour in enough boiling water to come halfway up the side of the springform pan.

Bake until cake perimeter is set but center still jiggles, about 40 minutes (some flavor variations will take longer). Turn off heat and leave oven door ajar; let cheesecake sit in oven so the residual heat continues to cook it, about 30 minutes.

Remove pan from water; set on a wire rack. Let cool to room temperature.

Cover and refrigerate until well-chilled, about 3 hours (can be refrigerated up to 4 days). Run a sharp knife around the edge of the pan, loosen the spring siding and serve.

VARIATION:

APPLE SPICE CHEESECAKE:
Follow Master Recipe for Rich and Creamy Cheesecake, using ladyfingers or graham cracker crumbs for the crust and stirring 2 tsp. ground cinnamon into the cheesecake batter. Top cooled cheesecake with 1 (20-ounce) can of apple pie filling spiced with 1 tsp. ground cinnamon and 1 Tbsp. brown sugar. (Or, look for Comstock brand apple pie filling: The apples are tender, sweet and already cinnamon-spiced, so you won't need the spice and sugar additions as suggested above.)

Source: USA Weekend Magazine, By Pam Anderson