12 INCH CHEESECAKE RECIPE RECIPES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix the graham cracker crumbs, 1/2 cup of the white sugar, and the melted butter together. Press mixture into the bottom of one 9 or 10 inch springform pan.
• In a large bowl, combine cream cheese, eggs and egg yolks; mix until smooth. Add the remaining 1 3/4 cups white sugar, the flour and the heavy cream. Blend until smooth. Pour batter into prepared pan.
• Bake at 400 degrees F (200 degrees C) for 10 minutes, then turn oven temperature down to 200 degrees F (100 degrees C) and continue baking for 1 hour, or until filling is set. Let cheesecake cool, then refrigerate.

Steps:

• Tightly wrap 2 layers of aluminum foil around the outside of a 10 inch springform pan covering bottom and sides.
• Generously coat inside of pan with butter.
• Preheat oven to 300º F.
• Using an electric mixer with paddle attachment, beat cream cheese and butter until smooth.
• Add eggs one at a time until blended.
• Add sour cream and mix until smooth.
• Add sugar, cornstarch, vanilla and lemon juice, beat until smooth, about 2 minutes.
• Pour into springform pan and place in a roasting pan large enough to prevent sides from touching.
• Place into oven and carefully pour boiling water into roasting pan to reach halfway up sides of springform pan. (be careful not to splash any water onto cake)
• Bake for 2 hours, or until cake is lightly browned on top. My oven is a convection oven, so bake time in regular oven may be longer.
• Remove from water bath (bain-marie), remove foil and cool completely at room temperature before unlatching and removing rim.
• Cover and refrigerate until well chilled (best to leave chill overnight). Cake must be well chilled to set properly.
• Serve plain or with berries and whipped cream or even caramel sauce.