Cheesecake, Plain or Oreo - Master Cookbook Recipe # 210

Name: Cheesecake, Plain or Oreo - Master Cookbook Recipe # 210
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 10-12
Cuisine: Southern
Ingredients: 60 vanilla wafers, crushed; 1/3 cup salted butter, melted; 1/4 cup granulated sugar; 3 (8 oz.) packages cream cheese, room temperature; 3/4 cup granulated sugar; 1/2 tsp salt; 3 large eggs; 2 tsp vanilla extract; 1 cup heavy whipping cream; 1/2 cup sour cream

This is a classic, rich, and velvety Southern cheesecake. Whether you choose the traditional vanilla wafer crust or the decadent Oreo brownie version, the secret to this recipe is the slow cooling process in the oven. This ensures a perfectly smooth top without cracks and a dense, creamy texture that rivals any high-end bakery.

This is recipe #210 in Tammy’s Master Cookbook.

Prep time: 20 minCook time: 1 hr Total time: 1 hr 20 min Resting Time: 1 hr

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Ingredients

For the Crust:
60 vanilla wafers, crushed
1/3 cup salted butter, melted
1/4 cup granulated sugar
For the Cake:
3 (8 oz.) packages cream cheese, room temperature
3/4 cup granulated sugar
1/2 tsp salt
3 large eggs
2 tsp vanilla extract
1 cup heavy whipping cream
1/2 cup sour cream

Instructions

Prepare the Crust: Mix crushed wafers, melted butter, and sugar. Press firmly into the bottom of a 9-inch springform pan. Bake at 350°F for 15 minutes, then remove and cool completely.
Prep the Oven: Preheat oven to 350°F. Place a pan filled with water on the bottom rack to create steam.
Cream the Base: Place your heavy whipping cream in the freezer for 10 minutes to get it very cold. Meanwhile, beat room-temperature cream cheese and sugar until light and fluffy. Add eggs one at a time, beating well after each.
Final Batter: Scrape the sides of the bowl. Mix in the cold heavy cream, sour cream, and vanilla until smooth. Pour the batter into the springform pan, filling it to the top.
Bake: Bake at 350°F for 30 minutes. Without opening the door, reduce the heat to 325°F and bake for another 30 minutes.
The Rest: Turn off the oven and let the cheesecake sit inside undisturbed for 1 hour. This prevents cracking!
Chill: Remove from the oven, chill in the refrigerator until firm, and serve with your favorite fruit or pie filling.
Oreo Version: Omit the wafer crust. Instead, bake Master Cookbook Recipe # 346 Brownies, let them cool, and press them into the bottom of the springform pan. Fold 20 crushed Oreos into the cheesecake batter before pouring it over the brownie base and baking as directed.

Notes

Tammy's Tip: Getting that heavy cream cold in the freezer for a few minutes before mixing it in helps create a much lighter and more luxurious texture in the final cake.