My grandkids say this is their favorite food!Only ingredient change I made is to crust. (Use 1 & 1/2 cups graham cracker crumbs precrushed bought in baking aisle, 1/4 cup sugar, 1/3 cup melted butter).Mix well in bowl and press on bottom & 1/3 up sides of buttered 9 inch springform pan. (Another reviewer wrote that a 9 inch pan isn't large enough. I've made this 10 times, and it is the perfect size). For cheesecake, bring all ingredients to room temperature then beat as follows with electric mixer: 1st beat cream cheese until smooth, then beat in sour cream, beat in sugar mixed with 1/4 cup flour. Add milk and vanilla and beat again. (Don't overbeat, just beat everything until mixed). THEN, hand STIR in eggs one at a time until well blended. You don't want too much air, because that causes cracks. Book I read by pastry chef uses different method to prevent cracks without the dreaded water bath: Preheat oven to 350. Bake for 20 minutes. Lower to 300 and bake another 20 minutes. Lower to 250 degrees and bake for 20 minutes. Lower to 225 and bake for 20 minutes. DO NOT open the door at all during all of this. Now turn the oven off, keep door closed and let it sit around an hour until the oven is cool.Cracks occur when there's a sudden temperature change. This seems complicated, but usually helps to prevent cracks without using water bath.(I tried it the way it is written in recipe, and it did crack).Tastes best when made the day before. Great w/ choc. ganache from this site.
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My grandkids say this is their favorite food!Only ingredient change I made is to crust. (Use 1...