European-Style Cheesecake

1. 1

   Mix graham crumbs, 1 cup of the sugar (or 1/4 cup of the sugar for trial recipe) and the butter.

2. 2

   Press firmly onto bottom of each of four 9-inch springform pans (or one springform pan for trial recipe).

3. 3

   Refrigerate while preparing filling.

4. 4

   Place cream cheese and remaining 3 cups sugar (or remaining 3/4 cup sugar for trial recipe) in 12-qt.

5. 5

   bowl of electric mixer fitted with paddle attchment (or in 6-qt.

6. 6

   bowl for trial recipe).

7. 7

   Beat on medium speed until well blended.

8. 8

   Add sour cream; mix well.

9. 9

   Add eggs, one at a time, beating on low speed after each addition just until blended.

10. 10

    Pour evenly over crusts.

11. 11

    Place in 275F-convection oven with a pan of water placed on bottom rack of oven.

12. 12

    Bake 40 to 50 min.

13. 13

    or until centers are almost set.

14. 14

    Run knife or metal spatula around rims of pans to loosen cakes; cool before removing rims.

15. 15

    Refrigerate at least 4 hours before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.