Step-by-Step Instructions
1. Prep the Pan Preheat your oven to 325°F. Grease a 9-inch springform pan. Wrap the outside bottom and sides of the pan in two layers of heavy-duty aluminum foil (this prevents water from getting in later).
2. Make the Crust Mix the crumbs, melted butter, sugar, and salt. Press the mixture firmly into the bottom of the pan. Bake for 10 minutes, then let it cool while you make the filling.
3. The Filling (Don’t Overmix!) Beat the cream cheese and sugar together until smooth. Stir in the sour cream and vanilla. Add the eggs one at a time, mixing on low speed just until the yellow disappears.
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Tip: Overmixing at high speed adds air bubbles, which cause the cake to crack.
4. The Water Bath Boil a pot of water. Place your foil-wrapped pan into a larger roasting pan. Pour the cheesecake batter over the crust. Place the roasting pan in the oven and carefully pour the boiling water into the roasting pan until it reaches halfway up the side of the cheesecake pan.
5. Bake and Cool (The Long Wait) Bake for 60 to 70 minutes. The edges should be set, but the center should still have a slight jiggle like Jell-O.
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The Secret: Turn the oven off, crack the door open a few inches, and let the cheesecake sit in there for 1 hour.
6. Chill Remove from the water bath and take off the foil. Let it cool on the counter, then refrigerate for at least 6 hours (overnight is best).
3 Rules for Perfection
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Room Temp is King: If your cream cheese or eggs are cold, you will have lumps.
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The Jiggle: If the whole thing is firm, it’s overcooked. It needs that center jiggle!
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The Knife: To get clean slices, dip a sharp knife in hot water and wipe it dry between every single cut.
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