Like a velvet turtleneck, cheesecake is cushy and luxurious and we want it all the time.
Preheat the oven to 350° F. You’ll start by making the crust: Pulse whatever you’re making your crust from in the food processor until finely ground, then pour in the melted fat and the sugar and pulse again until moist and crumbly. Dump these crumbs into a 9- or 10-inch springform pan and use your hands or the base of a measuring cup to pack them in evenly and firmly. Set the springform on a baking sheet and bake for 10 minutes, until just turning golden around the edges.
Meanwhile, wash out the food processor, then add your room temperature cream cheese and the sugar and pinch of salt. Pulse until the cream cheese is totally smooth and light. Add your 1 1/2 cups of additional “stuff” and blend again, until completely combined. Add the eggs one at a time, blending completely between additions. This mixture should be totally smooth.
Pour this creamy, dreamy mixture into the baked crust—don’t worry if the crust isn’t totally cool yet. If you’re adding a swirl, do so now.I admire the method of baking in a water bath, and it’s definitely a way to ensure the the cake cooks gently. But I don’t have a roasting pan, or any pan that I can fit my springform pan inside.
Remove the cheesecake from the oven and let it cool completely at room temperature. Be forewarned: This could take all afternoon or evening. Patience is key. Speaking of which, once the cheesecake has cooled, wrap it tightly in plastic wrap and refrigerate it for at least 6 hours but ideally overnight. Patience, patience.If your cheesecake comes out of the oven doing its best Grand Canyon imitation—and despite your best intentions, it still might—don’t worry.
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