Print Friendly Recipe
- 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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