Cheesecake Bigs Recipe

Prepare and press crust

Preheat oven to 350°F (177°C). In a large bowl combine 3 cups graham cracker crumbs, 1 tablespoon granulated sugar and 1/4 teaspoon kosher salt. Pour in 8 tablespoons melted unsalted butter and stir until crumbs are evenly moistened and hold together when squeezed. Divide and press mixture into the bottom (and 1/2" up the sides, if desired) of two 9-inch springform pans or one large 12-inch removable-bottom tart pan lined with parchment. Pack firmly with the bottom of a measuring cup for an even layer.

Bake crust

Bake crust for 10 minutes until set and fragrant. Remove from oven and allow to cool while preparing filling. Lower oven temperature to 325°F (163°C) for baking the cheesecake.

Room-temperature ingredients

Ensure all cream cheese, sour cream and eggs are at room temperature (about 30–60 minutes out of refrigerator). This prevents lumps and overbeating.

Beat cream cheese

In a very large mixing bowl or bowl of a stand mixer fitted with the paddle attachment, place the 48 oz room-temperature cream cheese. Beat on medium speed until smooth and creamy, about 2–3 minutes, scraping down the bowl frequently to avoid lumps.

Add sugar and dry ingredients

With mixer on low, add 2 cups granulated sugar in two additions, mixing until incorporated and smooth (about 1–2 minutes total). Add 2 tablespoons all-purpose flour and 1/2 teaspoon kosher salt; mix briefly to incorporate.

Incorporate sour cream, flavorings and eggs

Add 2 cups sour cream, 2 teaspoons vanilla extract and 1 tablespoon lemon zest; mix on low until blended. Add 8 whole eggs one at a time, mixing just until each is incorporated (do not overmix). Add the 2 egg yolks last and mix very briefly until uniform. The batter should be smooth, slightly glossy, and pourable but thick.

Strain and pour

For an ultra-smooth finish, pour batter through a fine-mesh sieve into a large measuring cup or bowl, using a spatula to assist. Divide batter evenly between prepared crusts (or pour into the single large pan). Tap pans gently on the counter to release any large air bubbles.

Prepare water bath (bain-marie)

Wrap the outside bottoms of the springform pans tightly with two layers of heavy-duty aluminum foil to prevent water seepage. Place the pan(s) in a large roasting pan. Carefully pour hot (not boiling) water into the roasting pan to come about halfway up the sides of the springform pans (about 1–1.5 inches).

Bake low and slow

Bake at 325°F (163°C) until the edges are set and the center still slightly jiggles when nudged—this will take about 55–75 minutes for 9" pans; for a single large 12" cake expect 75–95 minutes. Rotate the roasting pan halfway through if your oven has hot spots. Do not let the surface brown heavily.

Cool gradually

When done, turn off the oven and crack the oven door open. Let the cheesecake cool in the water bath in the oven for 45–60 minutes to minimize cracking. Carefully remove the roasting pan from the oven and lift the springform pans out of the water. Remove foil. Run a thin knife around the edge of the cake to loosen it from the pan sides (do not release springform). Let the cheesecake come to room temperature on a rack for 1–2 hours.

Chill

Refrigerate the cheesecakes, covered loosely with plastic wrap or with the top on, for at least 24 hours (preferably 48 hours since this is a preorder item) to set fully and develop flavor. Chilling also makes slicing cleaner.

Sour cream topping (optional)

If using the sour cream topping: Whisk 1 cup sour cream with 2 teaspoons confectioners' sugar until slightly thickened. Spread evenly over the chilled cheesecake. Return to fridge for 30 minutes to set.

Add fruit or ganache

Top with 2 cups fresh berries or warmed fruit compote just before serving. If using chocolate ganache, pour or pipe gently over the chilled cake and allow to set in the refrigerator for 20–30 minutes. Garnish with mint leaves if desired.

Slice and serve

Run a sharp knife under hot water, dry it, then make a clean cut through the chilled cheesecake. Wipe the knife between strokes for neat slices. This recipe yields 12–16 generous slices depending on portion size. Keep leftover cheesecake refrigerated up to 5 days or freeze tightly wrapped for up to 1 month.