1/2 cup (1 stick/4 oz/113g) unsalted butter, softened
1/4 cup brown sugar, firmly packed
4 large eggs
1 1/4 cups all-purpose flour
4 (8-ounce) packages cream cheese, softened
1 1/4 cups granulated sugar
1/4 cup all-purpose flour
4 teaspoons vanilla extract
2 (8-ounce) cartons dairy sour cream
1/4 cup granulated sugar
Preheat oven to 350 degrees F/180 degrees C.
In a large mixing bowl beat butter on medium to high speed for 30 seconds. Add brown sugar. Beat until fluffy. Add one of the eggs; beat well. Slowly beat in the 1-1/4 cups flour until combined. Divide dough in half. Cover and refrigerate one portion. Spread remaining portion onto the bottom of an ungreased 10-inch springform pan with sides removed. Place on baking sheet. Bake for 10 minutes. Let cool completely. When bottom crust has cooled, attach sides of pan. Press chilled dough onto sides to a height of about 1-3/4 inches. Set aside.
For Cream Cheese Filling:
Increase oven temperature to 450 degrees F/230 degrees C. In a large mixing bowl beat cream cheese and the 1-1/4 cups granulated sugar until fluffy. Beat in the 1/4 cup flour at low speed until smooth. Add the remaining 3 eggs and 3 teaspoons of the vanilla all at once, beating at low speed until just combined. Stir in 1/2 cup of the sour cream. Pour batter into the crust-lined pan. Place on a shallow baking pan in oven. Bake for 10 minutes. Reduce oven temperature to 300 degrees F. Bake for 30 minutes more or until center appears nearly set when gently shaken. Remove from oven.
For the Sour Cream Topping:
Stir together remaining sour cream, the 1/4 cup granulated sugar, and the remaining 1 teaspoon vanilla. Using a spoon, spread mixture evenly over top of baked cheesecake. Return to oven and bake for 15 minutes more.
Remove from oven. Cool on wire rack for 15 minutes. Loosen crust from sides of pan. Cool for 30 minutes more. Remove sides of pan and cool completely. Cover and chill at least 4 hours or overnight. Let stand at room temperature for 15 minutes before slicing.
Makes 16 servings.
MAKE AHEAD TIP:
You can seal the cooled cake in a freezer bag or airtight container and freeze for up to 1 month. To thaw, place cheesecake in refrigerator for 24 hours, or thaw individual pieces at room temperature for 30 minutes.
Date: June 9, 2002