How to make it

  • Crust
  • Preheat oven to 325º.
  • Process crumbs and sugar until finely ground in a food processor. Add flour and salt. Pulse to combine about 2 pulses. Add melted butter and pulse 10 times. Brush the bottom and sides of a 9 inch springform pan.
  • Press the mixture into the bottom of the pan and press with a flat. Bottomed utensil (like a glass or ramekin).
  • Bake in preheated oven for 14 minutes.
  • Take carefully out of the oven and cool thoroughly.
  • Cheesecake
  • Preheat oven to 325º.
  • If the cream cheese requires softening: place in a ceramic or glass mixing bowl and microwave for a few seconds checking carefully until soft.
  • You may at this point, use a hand mixer or transfer to a Cuisenart or stand mixer and beat on slow speed until smooth without lumps about 5 minutes. Slow speed ensures that there are no bubbles in the mixture.
  • Combine the sugar and the flour in a small bowl and mix well.
  • Add to the cream cheese in the larger bowl and mix, scrapping down the sides frequently.
  • Add the eggs, one at a time and mix until fully incorporated, again scraping down the sides of the bowl.
  • Finally, add the vanilla and then the cream beating, still on slow until just combined. (remember,,,no bubbles)
  • Pour the mixture into the cooled spring form pan crust. Tap the filled pan several times on a solid surface and let stand for 10 - 15 minutes to allow any bubbles to rise to the surface.
  • Fill to ¼ inch from top of spring form pan and bake for 80 minutes.
  • Inside will still jiggle. Do not over bake. This is the tough part because it doesn't look done..but it really is and will firm up when refrigerated.
  • Remove from the oven and place entire pan on a rack.
  • After it is somewhat cooled run a knife around the sides of the pan and carefully release the spring.
  • Cool for about 1 hour and then refrigerate overnight. At this point, you may freeze your cheesecake for a later party.
  • To present, you should be easily able to loosen the cake from the bottom of the cake form by slipping a knife around the bottom to loosen and then transfer to a plate. At this point, if there were cracks in the cake they should have melded back together. Serve plain or drizzle caramel, or pureed fruit over the top or serve plain. Enjoy!
  • Let me know if you don't find this the easiest real cheesecake ever :-)!

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