How to Make Perfect Cheesecake:
1. Preheat the oven to 450°F (230°C).
2. In the bowl of a stand mixer fitted with a paddle attachment, combine the cream cheese and 1 1/4 cups sugar. Beat on medium-high speed for 5 minutes until completely smooth, scraping down the bowl and attachment as needed.
3. Reduce speed to medium and add the eggs one at a time, allowing each to incorporate before adding the next. Scrape down the bowl as needed.
4. Reduce speed to low and add the sour cream and vanilla extract, mixing just until incorporated.
5. Pour the batter over the cooled crust in the foil-wrapped springform pan.
How to Bake Cheesecake in a Water Bath:
1. Boil a pot of water (boil more than you think you’ll need to ensure there’s enough).
2. Set the cheesecake pan in a deep roasting pan. Pour the hot water around the edges, about halfway up the sides of the springform pan (1 1/2 to 2 inches of water).
3. Carefully transfer the cheesecake to the center rack of the oven and bake at 450°F for 15 minutes, then reduce the heat to 225°F (110°C). Without opening the door, bake for an additional 60-75 minutes or until the center of the cheesecake wobbles slightly when you tap the pan.
4. Remove the cheesecake from the oven and let it rest in the roasting pan with the water for 45 minutes. Then transfer the pan to a wire rack to cool completely.
5. Cover the pan with plastic wrap and chill in the refrigerator overnight to fully set before slicing.
Enjoy your perfect cheesecake!
