Perfect Cheesecake Recipe Cook time: 3 hoursYield: Makes 16 servings. Add to shopping list !"R#$ #!

%& Crust

' cups ()*+ ml, of "raham cracker crum-s (from a little less than ' packages "raham crackers ' %-sp sugar Pinch salt + %-sp (*. g, unsalted -utter (if using salted -utter/ omit the pinch of salt,/ melted 0illing

' pounds cream cheese (1.. g,/ room temperature 1 123 cup granulated sugar ('*. g, Pinch of salt ' teaspoons vanilla ) large eggs '23 cup sour cream (16. ml, '23 cup heav3 4hipping cream (16. ml, %oppings

' cups sour cream ()*+ ml, 123 cup po4dered sugar (3+ g, 1 teaspoon vanilla 1' ounces (3). g, fresh rasp-erries

12' cup granulated sugar (1.. g, 12' cup 4ater (1'. ml, &pecial e5uipment needed

16inch/ ' 32)6inch high springform pan 7eav36dut3/ 186inch 4ide aluminum foil A large/ high6sided roasting pan M#%79$ Prepare the crust

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1 Prepare the springform pan so that no 4ater leaks into it 4hile cooking.; Place a large 186inch -3 186inch s5uare of aluminum foil on a flat surface. Place the springform pan in the middle of the foil. "entl3 fold up the sides of the foil around the pan. Make sure to do this gentl3 so that 3ou don<t create an3 holes in the foil. f there are an3 holes/ 4ater 4ill get into the pan and ruin the crust. Press the foil around the edges of the pan. Place a second large s5uare of foil underneath the pan/ and repeat/ gentl3 folding up the sides of the foil around the pan and pressing the foil against the pan. "entl3 crimp the top of the foil sheets around the top edge of the pan.

' Preheat oven to 3+.=0/ 4ith rack in lo4er third of oven. Pulse the graham crackers in a food processor or -lender until finel3 ground. Put in a large -o4l/ and stir in the sugar and salt. >se 3our (clean, hands to stir in the melted -utter.

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3 Put all -ut 12) cup of the graham cracker crum-s in the -ottom of the springform pan. (&ave the remaining 12) cup for if 3ou happen to have an3 holes that need to -e filled in/ either 4hile 3ou are making the crust/ or after the cake has cooked and 3ou<ve unmolded it., "entl3 press do4n on the crum-s using 3our fingers/ until the crum-s are a nice even la3er at the -ottom of the pan/ 4ith ma3-e :ust a slight rise along the inside edges of the pan. ?e careful as 3ou do this/ as not to tear the aluminum foil. Place in the oven for 1. minutes. Remove from the oven and let cool. Reduce the oven temperature to 3'+=0.

Make the filling

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) Cut the cream cheese into chunks and place in the -o4l of an electric mi@er/ 4ith the paddle attachment. Mi@ on medium speed for ) minutes until smooth/ soft and cream3. Add the sugar/ -eat for ) minutes more. Add the salt and vanilla/ -eating after each addition. Add the eggs/ one at a time/ -eating for one minute after each addition. Add the sour cream/ -eat until incorporated. Add the heav3 cream/ -eat until incorporated. Remem-er to scrape do4n the sides of the mi@er -o4l/ and scrape up an3 thicker -its of cream cheese that have stuck to the -ottom of the mi@er that paddle attachment has failed to incorporate.

Cook the cheesecake

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+ Place the foil64rapped springform pan in a large/ high6sided roasting pan. Prepare ' 5uarts of -oiling 4ater. Pour the cream cheese filling into the springform pan/ over the graham cracker -ottom la3er. &mooth the top 4ith a ru--er spatula. Place the roasting pan 4ith the springform pan in it/ in the oven/ on the lo4er rack. Carefull3 pour the hot 4ater into the roasting pan

(4ithout touching the hot oven,/ to create a 4ater -ath for the cheesecake/ pouring until the 4ater reaches half4a3 up the side of the springform pan/ a-out 1 12) inches. (Alternativel3 3ou can add the 4ater -efore putting the pan in the oven/ 4hichever is easier for 3ou., Cook at 3'+=0 for 1 12' hours.

6 %urn off the heat of the oven. Crack open the oven door 16inch/ and let the cake cool in the oven/ as the oven cools/ for another hour. %his gentle cooling 4ill help prevent the cheesecake surface from cracking.

* Cover the top of the cheesecake 4ith foil/ so that it doesn<t actuall3 touch the cheesecake. Chill in the refrigerator for a minimum of ) hours/ or overnight.

Prepare sour cream topping

8 Place sour cream in a medium siAed -o4l/ stir in the po4dered sugar and vanilla/ until smooth. Chill until 3ou are read3 to serve the cake.

!ote that this recipe produces enough sour cream topping for a thick topping and some e@tra to spoon over individual pieces of cheesecake/ if desired. f 3ou 4ould like a thinner la3er of topping and no e@tra/ reduce the sour cream topping ingredients in half.

Prepare the rasp-err3 sauce

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1 Place rasp-erries/ sugar/ and 4ater in a small saucepan. >se a potato masher to mash the rasp-erries. 7eat on medium/ 4hisking/ a-out + minutes/ until the sauce -egins to thicken. Remove from heat. Bet cool.

Prepare the cake to serve

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1. Remove the cake from the refrigerator. Remove the foil from the sides of the pan/ and place the cake on 3our cake serving dish. Run the side of a -lunt knife -et4een the edge of the cake and the pan. $orie recommends/ and 4e<ve done 4ith success/ that 3ou use a hair dr3er to heat the sides of the pan to make it easier to remove. 9pen the springform latch and gentl3 open the pan and lift up the sides. &pread the top 4ith the sour cream mi@ture. &erve plain or driAAled 4ith rasp-err3 sauce.