New York Cheesecake - Cream Cheesecake

1. 1

   Preheat oven to 350 degrees (175 C.).

2. 2

   On a lightly floured piece of parchment paper, roll out cookie-crust dough to slightly more than 1/8 inch thick.

3. 3

   Place the bottom of a 10-inch springform pan on top, and use a paring knife to cut out a round about 1/4 inch larger than the pan.

4. 4

   Place dough on top of springform base; freeze 15 minutes.

5. 5

   Remove dough from freezer; place on baking sheet.

6. 6

   Bake until golden, 12 to 15 minutes.

7. 7

   Transfer to a wire rack to cool.

8. 8

   Butter sides of springform pan, and insert cooled bottom; set aside.

9. 9

   In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese on medium until light and fluffy, about 3 minutes.

10. 10

    In a small bowl, combine sugar and flour.

11. 11

    With mixer on low, gradually add sugar mixture to cream cheese; continue beating until smooth, scraping sides of bowl occasionally.

12. 12

    Add eggs, one at a time, beating until smooth after each addition and scraping bowl as necessary.

13. 13

    Add sour cream and vanilla; beat until smooth.

14. 14

    Pour mixture into prepared pan.

15. 15

    Place on a Silpat-lined baking sheet, and bake until top is golden, about 1 hour and 40 minutes, rotating pan halfway through.

16. 16

    Turn off oven, and prop open door; let cool completely.

17. 17

    Remove from oven; leave in pan.

18. 18

    Cover with plastic wrap.

19. 19

    Refrigerate until well chilled, at least 6 hours or overnight.

* Per serving · 4 servings · Values may vary.