• Cookie Crust:
  • 2 sticks unsalted butter, room temperature
  • 1 cup sugar
  • 4 large egg yolks
  • 2-3/4 cups all purpose flour
  • 1/8 tsp. salt
  • 1-1/2 tbsps pure vanilla extract
  • Yield-makes two 10" shells
  • Filling:
  • 3-1/2 pounds Real Cream Cheese, room temperature Yep, 3-1/2 pounds)
  • 2-1/4 cup sugar
  • 1/2 cup all purpose flour
  • 5 large eggs, room temperature
  • 1 cup sour cream, room temperature
  • 1-1/2 tsps pure vanilla extract

One of Martha Stewart’s guest prepared this cheesecake on her show years ago and I wrote down the directions as she was preparing this dish.  I do not remember her name but  many, many thanks to her because this is absolutely the very best cheesecake recipe that I have found.  Did I mention that cheesecake is my FAVORITE dessert?  I do have to say if creme brulee is in the running, I have to pause but cheesecake usually wins out.

Directions:

Cookie Crust

  1. Cream together butter and sugar 3-4 minutes.  Scraping sides of pan as needed.
  2. Add egg yolks one at a time, beating well after each addition.
  3. Add flour, salt and vanilla until blended.
  4. Divide mixture into equal amounts.  Wrap and freeze one roll for future use.
  5. Roll the other dough out  on parchment, cut 1″ larger to fit a large 10″ spring form pan (11″). Grease pan well and place cookie  in the bottom.
  6. Freeze crust for 15 minutes and then bake at 350 degrees until golden 12-15 minutes.
  7. Before pouring cheesecake mixture over your cookie crust, wrap the exterior of your spring-form pan, including bottom, with a double layer of aluminum foil.

Filling: 

  1. Preheat oven to 350 degrees.
  2. Beat cream cheese on medium speed  until light & fluffy about 3 minutes..
  3. Add sugar and flour, stir until combined.
  4. On low speed, gradually add the sugar mixture to the cream cheese, beating until smooth.
  5. Add eggs one at a time.
  6. Add sour cream and vanilla, mix until blended.
  7. Pour mixture into spring-form pan over cookie crust.
  8. Place the wrapped spring-form pan inside of a large roasting pan.
  9. Carefully pour boiling water into the pan, filling halfway up the sides of your spring-form pan.
  10. Bake at 350 degrees for 45 minutes, reduce heat to 325 degrees  rotate pan and continue baking until set but slightly wobbly in the center about 30 minutes.
  11. When finish baking, prop oven door open and let cool completely in oven.
  12. Cover with plastic wrap.
  13. Chill at least 6 hours or overnight before serving.

Note:  To save time, you can purchase a sugar cookie roll for the crust.  Just press dough in your pan and bake until golden.