Perfect Cheesecake

Cheesecake is second to chocolate in the world of decadance. And the varieties are about as illustrious as the choclatair conglomerant. And just like all chocolate isn't good quality chocolate, there are cheesecake recipes that aren't worth the indulging calories. Stop wasting your time on second-rate cheesecakes and dive into our heavenly dose of creamy uforia. This plain cheescake recipe puts all the rest to shame. We've got the tricks to prevent cracking, maintain moisture and creemy texture, and to produce a visual masterpiece. Cheesecake fenicianados, we give you - the perfect cheesecake.

*Please read all instructions before attempting.

Preheat oven to 325F

- 7 T melted butter
- 2 1/2 C finely crushed graham crackers
- 4 - 8 oz pkgs of cream cheese (remove from fridge 2 hrs before use to bring to room temp)
- 1 C granulated white sugar
- 4 eggs
- 1 tsp vanilla extract
- 1 C sour cream
- 10" springform pan
- casserole dish

1. Grease bottom and sides of 10-inch springform pan. Mix melted butter into graham cracker crumbs until well blended. Line pan bottom and 1 1/2" up sides with crumbs. Press with the bottom and edge of a measuring cup to maintain shape. Be sure that the sides have an even placement of crumbs so that the exterior of the cheesecake will be encased by the crust. (No need to pre-bake). This is the ideal method for perfect crust texture, and easy removal from pan bottom. (No sticking)

2. Using a electric hand-mixer whip cream cheese. (A Kitchen Aid mixer doesn't quite achieve the creaminess of an electric mixer). Add eggs and sugar until well blended. Then whip in vanilla and sour cream just until blended. Flour is not added to this recipe. A creamy, silk texture is what we like to achieve. By adding flour the cheesecake will become cakey, taking away from the gorgeous cream cheese consistancy.

3. Pour mixture into crust lined pan. With a warm flat spatula smooth surface of mixture.

4. On lowest shelf of oven place a casserole dish half-filled with warm water. Insert cheesecake on shelf just above. (No need to immerse in water). Bake for 1 hr 10 min without opening the oven. The center of the cheesecake will rise slightly - this is normal. There may even be slight cracking along the edges - don't panic. As the cake lowers the last few minutes the cracks will close and fade, and the surface will level out.

5. Shut off oven, leaving the cheesecake inside for an additional 10 min. The cheesecake will jiggle in its entirety when fully cooked. (A total time of 1 hr 20 min) Do not crack oven door. After 10 min rest, remove casserole pan, cracking oven door for 30 min to allow for a gradual cooling of the cake (leaving cake inside oven) - this prevents the notorious cheesecake split. There is a 150F center temp check that is suggested to show that a cheesecake is fully cooked. This method does not work for us. We find that it yields a raw cheesecake. The time we suggest produces a perfectly baked cheesecake.
6. Remove from oven then immdiately seperate the side crust from the pan with the flexible tip of a pie spatula or crepe spatula. This will further prevent cake from cracking. Allow cheesecake to cool completely before detaching springform side. Cover surface of cheesecake with pastic-wrap, and chill overnight. When cutting slices be certain to wipe blade each time inserted into cake - this will allow for a perfectly presented smooth slice. Serve with canned or fresh fruit, or a dark chocolate ganache surface.