Equipment Needed
- 9-inch springform pan
- Heavy-duty aluminum foil
- Food processor (for crust)
- Stand mixer or hand mixer and large bowl
- Roasting pan or large baking dish (for water bath)
- Rubber spatula
- Measuring cups and spoons
Step-by-Step Instructions
I always start by preparing my pan and preheating the oven. I wrap the bottom and up the sides of my springform pan with two layers of heavy-duty foil—this is your insurance against a leaky water bath. Trust me, a soggy crust is a heartbreak you can avoid. For the sugar cookie crust, I pulse the sifted flour and sugar in my food processor. Then, I add the cold, cubed butter and pulse until the mixture looks like coarse crumbs. I whisk the egg yolk and vanilla together, drizzle it in, and pulse just until the dough starts to clump. I press this crumbly dough very firmly and evenly into the bottom of the prepared pan, going about an inch up the sides to form a sturdy rim. I par-bake this for about 15 minutes just until it’s lightly golden; this sets the structure so it doesn’t become soggy.
While the crust cools slightly, I make the filling. Here, patience and technique are everything. In my stand mixer, I beat the room-temperature cream cheese on medium speed for a full 3 minutes, scraping the bowl down halfway and at the end, until it’s completely smooth and silky. Any lumps now are permanent. I then slowly add the sugar and beat for another 2 minutes until it’s fully dissolved and the mixture is fluffy. Next, I add the eggs one at a time, beating on low speed and only until each yolk disappears. Overbeating here incorporates too much air, which is the main cause of cracks.(See the next page below to continue…)