Perfect Cheesecake

Makes 1 large, 16 serving cheesecake.

From Dorrie Greenspan, Baking: From My Home to Yours.

Crust:

2 cups of Graham cracker crumbs

2 Tbsp sugar

Pinch salt

5 Tbsp unsalted butter, melted

Filling:

2 pounds cream cheese, room temperature

1 1/3 cup granulated sugar

Pinch of salt

2 teaspoons vanilla

4 large eggs

2/3 cup sour cream

2/3 cup heavy whipping cream

Sour Cream Topping:

1 cup sour cream

¼ cup powdered sugar

½  teaspoon vanilla

Special Equipment Needed:

9-inch, 2 3/4-inch high springform pan

Heavy-duty, 18-inch wide aluminum foil

A large, high-sided roasting pan

Crust:

Prepare the springform pan so that no water leaks into it while cooking. Place a large 18-inch by 18-inch square of aluminum foil on a flat surface. Place the springform pan in the middle of the foil. Gently fold up the sides of the foil around the pan. Make sure to do this gently so that you don't create any holes in the foil. If there are any holes, water could get into the pan and ruin the crust. Press the foil around the edges of the pan. Place a second large square of foil underneath the pan, and repeat, gently folding up the sides of the foil around the pan and pressing the foil against the pan. Gently crimp the top of the foil sheets around the top edge of the pan.

Preheat oven to 350°F, with rack in lower third of oven. Pulse the graham crackers in a food processor or blender until finely ground. Put in a large bowl, and stir in the sugar and salt. Stir in melted butter.

Put all but about 1/4 cup of the graham cracker crumbs in the bottom of the springform pan. (Save the remaining 1/4 cup for if you happen to have any holes that need to be filled in, either while you are making the crust, or after the cake has cooked and you've unmolded it.) Gently press down on the crumbs on the bottom and up the sides of the pan, using your fingers, until the crumbs are a nice even layer

Place in the oven for 10 minutes. Remove from the oven and let cool. Reduce the oven temperature to 325°F.

Filling:

Cut the cream cheese into chunks and place in the bowl of an electric mixer, with the paddle attachment. Mix on medium speed for 4 minutes until smooth, soft and creamy. Add the sugar, beat for 4 minutes more. Add the salt and vanilla, beating after each addition. Add the eggs, one at a time, beating for one minute after each addition. Add the sour cream, beat until incorporated. Add the heavy cream, beat until incorporated.

Place the foil-wrapped springform pan in a large, high-sided roasting pan. Prepare 2 quarts of boiling water. Pour the cream cheese filling into the springform pan, over the graham cracker bottom layer. Smooth the top with a rubber spatula. Place the roasting pan with the springform pan in it, in the oven, on the lower rack. Carefully pour the hot water into the roasting pan, to create a water bath for the cheesecake, pouring until the water reaches halfway up the side of the springform pan, about 1 1/4 inches. Cook at 325°F for 1 1/2 hours.

Turn off the heat of the oven. Crack open the oven door 1-inch, and let the cake cool in the oven, as the oven cools, for another hour.

Cover the top of the cheesecake with foil, so that it doesn't actually touch the cheesecake. Chill in the refrigerator for a minimum of 4 hours, or overnight.

Topping:

Place sour cream in a medium sized bowl, stir in the powdered sugar and vanilla, until smooth. Chill until you are ready to serve the cake.

 Remove the cake from the refrigerator. Remove the foil from the sides of the pan, and place the cake on your cake serving dish. Open the springform latch and gently open the pan and lift up the sides. Spread the top with the sour cream mixture.