The Perfect Cheesecake

--This recipe appears to be complicated and time-consuming, but it is worth it!!!

--Make sure your ingredients are room temperature and not cold, before mixing them. Otherwise, your batter will be lumpy.

--It may not look finished when the timer goes off, but it does still need to set. Do NOT overcook this recipe. In fact, turn the oven off and forget it; leave it be in the oven until set. After it cools, and then chills in the refrigerator, the middle will firm up.

--Try using a Bain Marie to keep the outside from cooking faster than the inside. A Bain Marie is a water bath in which you place the springform pan (pictured) while in the oven. To make a Bain Marie, find a larger springform pan, place 1 inch hot water inside. Cover the outside of the pan that contains the cheesecake batter with two layers of aluminum foil to prevent water getting into the cheesecake. Place completed Bain Marie into oven and bake as normal.

4 (8 ounce) packages cream cheese
1 1/2 cups white sugar
3/4 cup milk
4 eggs
1 cup sour cream
1 tablespoon vanilla extract
1/4 cup all-purpose flour

(Springform pan pictured above. Photo courtesy of Bed Bath and Beyond.)

In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.

In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.

Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

Try this cheesecake plain, or top with your favorite pie filling such as cherry or blueberry. You can also puree fresh fruit (such as mangoes) with a bit of sugar to taste.