A & S Cheesecake

1. 1

   Place a rack in the upper third of the oven; heat the oven to 350 degrees. Spray a 9-inch springform pan with cooking spray; line the bottom with a round of parchment paper. spray the parchment. Wrap the outside of the pan with aluminum foil to prevent any water from coming in from the water bath (don't skip this step & be sure to use the heavy gauge foil - seriously).

2. 2

   Press the farmer cheese through a fine-mesh strainer; place in the bowl of a stand mixer fitted with the paddle attachment (or use a large bowl and a hand mixer). Add the cream cheese and sugar; beat on low speed until smooth, about 2 minutes, scraping down the sides of the bowl. Add the eggs and egg yolks, one at a time, scraping down the bowl after each addition. Beat in the lemon juice and vanilla.

3. 3

   Beat in the sour cream. Slowly add the whipping cream, beating until blended; stop to scrape down the bowl and paddle every 30 seconds. Gently press the finished batter through a fine-mesh strainer.

4. 4

   Pour the mixture into the prepared pan. Place the pan in a baking or a roasting pan; place on the oven rack. Pour enough hot water into the baking pan to come halfway up the sides of the springform pan. Bake 1 hour.

5. 5

   Turn off the oven; do not open the oven door. Leave in the oven until cake is golden and set, 45 minutes -- 1 hour (if you don't have a window, open the oven door quickly to check) (I just gave it the full hour - no problemo). Remove the cake from the oven; remove pan from the water bath to a rack. Cool to room temperature, about 2 hours. Chill at least 4 hours in the refrigerator.

6. 6

   To serve, run a knife around the inside of the rim of the springform pan; remove the rim. Allow the cake to stand at room temperature 20 minutes before serving.

No additional tips available.