Source:

Martha Stewart's Show

Serves/Makes:1 10" cheesecake

Ingredients

• 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

Preparation

• 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.

Comments

This recipe comes from Martha's official website. The recipe is from her Dec 10th show.