9" x 3" one-piece cake pan
A larger pan than the cake pan
- Obtain a piece of parchment paper that's longer than the circumference of the pan.
- Cut out one corner making sure that it's wider in all directions than the pan is itself.
- Fold that piece over side-to-side, kind of like you're starting a paper airplane.
- Then fold it over end-to-end, kind of like a handkerchief.
- Then fold it corner-to-corner.
- Fold one more time corner-to-corner so that you've kind of got a cone.
- Hold the point of this cone over the center of the pan, measure to the edge and then cut to fit.
When opened it should fit the bottom of the pan. Set this aside.
- Melt some butter and brush the insides of the pan. Make sure you get the corners and the walls all the way to the top.
- Open up your cone and place inside.
- Using your knife, measure the height of you pan and transfer this height to the parchment. Cut
a strip just as tall as the wall is. If it's a little bit taller, that's okay. If it's shorter, that's not so okay.
- Press this piece right up against the walls. You're covered.
33 Graham Squares
1 Stick Unsalted Butter
1 Tbs. Sugar
1 1/4 Cup Sour Cream
20 oz. Cream Cheese (about
2 and a half packages)
1 Cup Sugar
1 Tbs. Corn Starch (optional)
1/3 Cup Heavy Cream
1 Tbs. Vanilla Extract
3 Egg Yolks
Boiling Water for water bath
- Preheat oven to 300° F.
- Melt butter and place in a mixing bowl.
- Crush graham squares by hand in a re-sealable bag until you have lots of big pieces and little pieces. Don't go for uniformity.
- Add to butter.
- Add sugar and stir thoroughly to get everything moistened.
- Add 2/3 of this mixture to the prepared pan above.
- Tamp down with a glass filled with loose change for weight. Be sure to get in all of the corners. Let the weighted
glass do the work.
- Place in preheated oven for 10 minutes.
- Let cool completely before using, at least 10 minutes.
- If continuing on to the batter, reduce oven to 250° and begin to boil your water.
- Let the cheese, sour cream and heavy cream rest on the counter for a few minutes to warm up.
- Using the paddle attachment on your mixer, mix the sour cream by itself for about 10 seconds to coat the bowl and paddle.
- Using the lowest speed, add the cream cheese and sugar. Once the sugar is moist, up the speed to medium. It will first have
the consistency of cottage cheese. Continue until it looks like cream cheese icing.
(Note: If you are worried about cracking, add the corn starch with the sugar.)
- Combine heavy cream, extract, and eggs in another bowl.
- Stop the mixing and scrape down the sides and bottom of the bowl as well as the paddle.
- On medium speed, slowly add half the liquid.
- Stop the mixer and scrape down the bowl and paddle again.
- Begin mixing on a slightly higher speed, add the rest of the liquid.
- Once all of the ingredients are incorporated, pour the batter over the cooled crust making sure to scrape out every ounce
- Give the pan a twist or two to raise any bubbles to the surface. Pop any bubbles that don't do so on their own.
- Place a larger pan, preferably the same shape as the cake pan (but
a disposable, foil, roasting pan will also work) on the middle
rack of your oven.
- Place a tea towel in the bottom of this larger pan.
- Place the cheesecake pan on top of the tea towel and move to one side.
- Pour boiling water into the larger pan so that it comes 2/3rds up the side of the cheesecake (not the pan itself). Move the
cake pan back to the middle.
- Cook for 1 hour in a 250° oven.
- When one hour has passed, turn the oven off, open oven door for 1 minute, close door and leave cake in oven for 1 more hour.
- Move cheesecake to refrigerator for 6 hours before.
THE REMOVAL AND CUTTING
- Place cheesecake on top of hot tap water in your sink for a count of 10 to soften butter in the bottom.
- Using a very thin knife, dip it in the hot water and just barely trace around the parchment to make sure nothing is clinging.
Remove the side paper.
- Place wax paper on top and flip over onto another surface. Remove parchment that was on the bottom.
- Have your final resting place for the cake ready (cardboard rounds covered aluminum foil work well) and flip cake back over.
- Heat your longest, thinnest knife in the hot water and wipe dry. Cut cheesecake at 12 & 6
position. Reheat knife and dry before next cut at 3 & 9 position. Repeat heating/drying until you cut "around the clock."
You should have 12 pieces.
- Heat remaining graham crumbs in 350° oven for 10 minutes and then press onto side of cheesecake.
- If the top of the cheesecake cracks, you can cover it with whipped cream.