Master Recipe for Rich and Creamy Cheesecake

Recipe View Preheat and Prepare (15 minutes): Adjust oven rack to middle position, and heat oven to 325°F (160°C). Brush the interior of a 9-inch springform pan with butter. Add crumbs of choice and tilt pan to evenly coat, or line pan sides with ladyfingers. Tear off two long strips of heavy-duty foil, overlap in a cross pattern, and set the pan in the middle. Bring up sides, crimping around the exterior top of the pan to form a tight seal. Set it in a roasting pan large enough to hold it.

Recipe View Create the Batter (20 minutes): Beat cream cheese with an electric mixer until smooth. Gradually add sugar and beat on medium speed until fully incorporated. Scrape down bowl sides and beat again until smooth. Add eggs, one at a time, scraping down the bowl after each addition to ensure a creamy batter. Slowly beat in vanilla, then cream and sour cream. (Meanwhile, bring a tea kettle of water to a boil, then turn off heat.)

Recipe View Bake to Perfection (40 minutes baking, 30 minutes resting): Pour batter into the prepared pan. Set the roasting pan on oven rack and pour in enough boiling water to come halfway up the side of the springform pan. Bake until the cake perimeter is set but the center still jiggles, about 40 minutes (some flavor variations will take longer). Turn off heat and leave oven door ajar; let the cheesecake sit in the oven so the residual heat continues to cook it, about 30 minutes.

Recipe View Chill and Serve (3 hours chilling): Remove pan from water; set on a wire rack. Let cool to room temperature. Cover and refrigerate until well-chilled, about 3 hours (can be refrigerated up to 4 days). Run a sharp knife around the edge of the pan, loosen the spring siding, and serve.