Creamy cheesecake from Rose's Baking Basics: 100 Essential Recipes, with More Than 600 Step-by-Step Photos (page 180) by Rose Levy Beranbaum

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on January 14, 2019

    I made 1/2 recipe in a 6" springform pan with the thin golden sponge cake base. Despite wrapping the pan in a double layer of heavy duty foil, water still seeped in. I think you need very large sheets of foil for this method to work; a silicone pan is recommended (I don't have one). Still, the water didn't affect the cake too much, just made the base slightly soggy, but we hardly noticed. The cake was super creamy with a noticeable tang from the sour cream, and not too sweet. I made a cherry topping, which complemented the cake nicely. Next time I will try the denser version that uses less sour cream (see baking pearls side note).

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