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New York Cheesecake - Cream Cheesecake
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Martha Stewart's Show

Serves/Makes:1 10" cheesecake

  • 1/2 cup (125 ml) all-purpose flour, plus more for work surface
  • 1/2 recipe Cookie Crust
  • 3-1/2 lbs (1.6 kg). cream cheese, room temperature
  • 2-1/4 cups (525 ml) sugar
  • 5 large eggs
  • 1 cup (225 ml) sour cream, room temperature
  • 1-1/2 tsp (7 ml) pure vanilla extract
  • Preheat oven to 350 degrees (175 C.).
  • On a lightly floured piece of parchment paper, roll out cookie-crust dough to slightly more than 1/8 inch thick.
  • Place the bottom of a 10-inch springform pan on top, and use a paring knife to cut out a round about 1/4 inch larger than the pan.
  • Place dough on top of springform base; freeze 15 minutes.
  • Remove dough from freezer; place on baking sheet.
  • Bake until golden, 12 to 15 minutes.
  • Transfer to a wire rack to cool.
  • Butter sides of springform pan, and insert cooled bottom; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese on medium until light and fluffy, about 3 minutes.
  • In a small bowl, combine sugar and flour.
  • With mixer on low, gradually add sugar mixture to cream cheese; continue beating until smooth, scraping sides of bowl occasionally.
  • Add eggs, one at a time, beating until smooth after each addition and scraping bowl as necessary.
  • Add sour cream and vanilla; beat until smooth.
  • Pour mixture into prepared pan.
  • Place on a Silpat-lined baking sheet, and bake until top is golden, about 1 hour and 40 minutes, rotating pan halfway through.
  • Turn off oven, and prop open door; let cool completely.
  • Remove from oven; leave in pan.
  • Cover with plastic wrap.
  • Refrigerate until well chilled, at least 6 hours or overnight.
This recipe comes from Martha's official website. The recipe is from her Dec 10th show.

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