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Directions

Preparation:

1. Two hours ahead of time, unwrap the cream cheese and set it out to soften. Also, set out the eggs and sour cream.

Preheat Oven:

1. Move the top oven rack to the second lowest position. Preheat your oven to 400°F. If using a dark springform pan, reduce the temperature to 375°F.

Prepare Pan:

1. Grease a 10-inch springform pan. Place it in a large pie dish or wrap it with heavy-duty foil to prevent water from seeping in during baking.

Mix Batter:

1. Beat one block of cream cheese at a time in a large mixing bowl until creamy. Add eggs one at a time, mixing after each addition. Then add sugar, salt, and vanilla extract, mixing to combine. Beat on high for 7 minutes.

Bake:

1. Transfer the batter to the springform pan. Place the springform in the roasting pan filled with hot water. Bake for 10 minutes at 400°F, then lower the temperature to 375°F and bake for 40-55 minutes, until the top is set except for a small circle in the middle. Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.

Cool and Store:

1. Let the cheesecake cool on a wire rack. Refrigerate overnight before slicing. If you must, leave it uncovered unless you have strong odors in your fridge.

Serving:

1. Remove the cheesecake from the springform pan. Slice using a warm, clean knife. Store covered in the refrigerator for up to 3 days or freeze for up to 3 weeks.