Crust
1 sleeve graham crackers and 1 cup roasted pecans
1 stick (1/2 cup) melted butter
Mix in food processor till a course crumble. Should stick together when squeezed in your hand. Or crush crackers and pecan in a ziplock with a rolling pin. Then mix in the melted butter. Press into the spring pan.
Filling
4 8 oz packages of cream cheese (use only full fat)
1 2/3 cups sugar
1/4 cup cornstarch
1 tablespoon vanilla bean paste or pure vanilla extract (not imitation)
2 extra-large eggs
3/4 cup heavy whipping cream
PREPARATION
The day before you plan to serve the cheesecake:
1. Preheat the oven to 350°F. Make and bake the cake crust as directed and leave it in the pan. Keep the oven on.
2. In a large bowl, using an electric mixer with the paddle attachment if your mixer has one, beat 1 package of the cream cheese, 1/3 cup of the sugar, and the cornstarch together on low until creamy, about 3 minutes, scraping down the bowl several times. Blend in the remaining cream cheese, one package at a time, beating well and scraping down the bowl aer each.
3. Increase the mixer speed to medium and beat in the remaining sugar, then the vanilla. Blend in the eggs, one at a time, beating well after each egg. Fold in the cream just until completely blended. The filling will look light, creamy, airy, and almost like billowy clouds. Be careful not to overmix! Gently pour the batter over the crust.
4. Place the cake pan in a large shallow pan, fill with hot water about halfway (about 1 inch) up the side of the springform. Bake until the edge is light golden brown, the top is light gold, and the center barely jiggles, about 1 1/4 hours. If the cake still feels soft around the edge, let it bake for 10 minutes more (the cooking time will be about the same for both the 8- and 9-inch cheesecakes). Turn off the oven and crack the door to let heat slowly escape. I use a wooden spoon in the oven door. Let cool for 2 hours (just walk away—don’t move it). Take out the water bath. Then, leave the cake in the pan, on a wire rack until completely cooled. Cover loosely with tin foil, and refrigerate until completely cold before serving, preferably overnight or for at least 6 hours. On serving day:
5. Release and remove the side of the springform, leaving the cake on the bottom of the pan. Place on a cake plate. Refrigerate until ready to serve.
Sassafras Kitchen 