Cheesecake

Cookie Crust

Makes two 10-inch shells
1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
4 large egg yolks
1 1/2 tablespoons pure vanilla extract
2 3/4 cups all-purpose flour
1/8 teaspoon salt

Directions:

In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, 3 to 4 minutes. Add yolks, one at a time; beat well after each addition. Beat in vanilla. Add flour and salt; beat until mixture just comes together.

Divide mixture in half. Use immediately, or chill until ready to use. Wrap each half in plastic, and store in the refrigerator for up to 5 days or in the freezer for up to 1 month.

Cream Cheesecake

Makes one 10-inch cake

1/2 cup all-purpose flour, plus more for work surface
1/2 recipe Cream Cheesecake Cookie Crust
3 1/2 pounds cream cheese, room temperature
2 1/4 cups sugar
5 large eggs
1 cup sour cream, room temperature
1 1/2 teaspoons pure vanilla extract

Directions

Preheat oven to 350 degrees. On a lightly floured piece of parchment paper, roll out cookie-crust dough to slightly more than 1/8 inch thick. Place the bottom of a 10-inch springform pan on top, and use a paring knife to cut out a round about 1/4 inch larger than the pan. Place dough on top of springform base; freeze 15 minutes.

Remove dough from freezer; place on baking sheet. Bake until golden, 12 to 15 minutes. Transfer to a wire rack to cool.

Butter sides of springform pan, and insert cooled bottom; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese on medium until light and fluffy, about 3 minutes. In a small bowl, combine sugar and flour. With mixer on low, gradually add sugar mixture to cream cheese; continue beating until smooth, scraping sides of bowl occasionally. Add eggs, one at a time, beating until smooth after each addition and scraping bowl as necessary. Add sour cream and vanilla; beat until smooth.

Pour mixture into prepared pan. Place on a Silpat-lined baking sheet, and bake until top is golden, about 1 hour and 40 minutes, rotating pan halfway through. Turn off oven, and prop open door; let cool completely. Remove from oven; leave in pan. Cover with plastic wrap. Refrigerate until well chilled, at least 6 hours or overnight.

**To prevent cracking add 1-2 T flour and bake in a water bath--be sure to wrap springform pan in foil first to keep the water out!

From Martha Stewart