The best cheesecake I have ever made! We don't do super sweet and this cheesecake was a great balance between sweetness and the bitter creamy cheese. It's a new york sytle cheesecake and yummy!
You will need a springform pan, I used a 9.5in.
4 (8oz) packages of cream cheese
1 cup granulated sugar
3 jumbo eggs
1 cup sour cream
1 tbsp vanilla extract
3 tbsp flour
Preheat oven to 325; Butter your springform pan, you can use spray or with the old paper towel and butter trick!
In a large bowl mix cream cheese (let them sit for a few minutes; mixing cold hard cream cheese = no fun; Cut into pieces) and sugar until smooth. Blend in eggs one at a time and try not to over beat (the key to a great cheesecake; switch to rubber spatula or spoom if you are unsure). Add sour cream, vanilla extract and flour (In that order)
Bake for 1 hour, I can not stress this enough, and LEAVE IT ALONE! The magic will happen! After time is up, turn off the oven and leave it in there for about 2 hours (this will help not to crack your cheesecake but if it does no worries just flip it over and it's still pretty) Then place in fridge for 4 - 6 hours. If you can wait that long, I love fresh slightly cooled cheesecake.
Feel free to leave any comments, concerns or questions! Also if you have used this recipe please let me know how it turned out!