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Cheesecake

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Method

Crust:

In a food processor crumble 15 whole graham crackers and pulse until a few big pieces are left. Slice up a stick of butter and pulse into the graham crackers until mixed well with the graham crackers (pieces will fall slowly when you stop the processor). Using Pam Baking Spray (it has flour in it), coat a 9-inch cake round and dump the graham cracker mixture into the middle. Use your fingers to press the mixture evenly across the bottom of the pan to form the crust. Bake for 10 minutes in a 300 degree oven, then put in the freezer to cool. Turn the oven down to 250 degrees.

Cheesecake:

24-oz of cream cheese

½ cup of sugar

2 large eggs

3 large egg yolks

1 tbs vanilla extract

½ tsp almond extract

5 oz sweetened condensed milk (about half a can)

1 cup sour cream

Get a big stock pot and fill it with water. Bring this to a boil on the stove (it will serve as the hot water bath for the cheesecake)

Using a paddle attachment, whip the cream cheese in an electric mixer at half power. Let it run for about 2-3 minutes before adding the sugar. Let this run while you whisk the remaining ingredients together in a mixing bowl (don't worry about it taking too long, the longer you whip the cream cheese/sugar, the more creamy, smooth, and fluffy it will be). After you've gotten everything whisked together, turn the mixer down to a low speed and slowly add it to the cream cheese/sugar (if you go too fast, the mixer will fling the mixture across the kitchen). After it's all mixed together, run the mixer for another minute or two before pouring it over your crust.

Place a couple of folded dishtowels into the roasting pan and put the cheesecake on top of these. Fill the pan with the boiling water until it's just below the lip of cake round (you may want to do this on the open oven door that way you don't have to lift it as far). Put the whole thing into the oven and set the timer for an hour. DO NOT OPEN THE OVEN DOOR FOR ANY REASON. After