Overnight Cheesecake

1. 1

   Preheat the oven to 200.

2. 2

   Coat a 2-quart souffle dish or 9-inch springform pan with cooking oil spray and dust with the crumbs (if necessary, spray and dust again to coat well).

3. 3

   In a large bowl, using a wooden spoon, mix the cream cheese with the sugar until smooth, scraping as necessary.

4. 4

   Mix in the eggs, brandy and vanilla until blended.

5. 5

   Pour the batter into the prepared pan and bake for 6 to 8 hours, or until the cake barely wiggles in the center.

6. 6

   (The cake will firm up as it cools.)

7. 7

   Transfer to a rack and cool in the pan for 1 hour.

8. 8

   Cover the cake with wax paper, invert onto a plate, remove the pan and refrigerate upside down for at least 1 and up to 24 hours.

9. 9

   Invert onto a platter.

10. 10

    Cut the cake with a long sharp knife; dip it in warm water to prevent sticking.

No additional tips available.