Mary Sanfilippo's Cheesecake

     

This is my Mother's cheesecake recipe that was handed down to her from a Franciscan nun who was in her 70's and, it belonged to her Mother.   This is the real thing and, notice it is crust-less because 120 years ago graham cracker crusts didn't exist.  There is no need for a crust if it's a good cheesecake.  
    Prepare your spring form pan by placing a piece of parchment paper cut to fit the the bottom.  Use a grease spray for the sides and bottom.
    Do not substitute with light products especially the cream cheese.

Heat oven to 350 degrees.

10" Springform pan

                            
All ingredients must be room temperature.

4 (8oz.) packages of Philadelphia Cream Cheese ONLY  
1 cup of granulated sugar
8 large eggs
2 tablespoons Vanilla Extract
16 oz. sour cream

    
1.  Using a kitchenAide or, electric hand mixer , cream the sugar and, cream cheese together then add vanilla extract. 
2.  Add eggs one at a time.  Continue to mix until all ingredients are combined.
3. Shut off mixer and, fold in sour cream, thoroughly.

4. Check the lock on your spring pan make sure the bottom is secure.  Pour mixture into spring pan. 

  Place 10" springform pan on a larger sheet pan that can hold enough water to 1/4 of the height of the spring form pan. 

   Test the temperature of the oven and, if it is at 350 degrees carefully place pans into the center of the oven.  Bake for 60-75 minutes (perhaps more) checking the center like you would a cake.   

It is really important to check your oven thermometer throughout the baking time.
     
Please do not shake the cake and, walk softly in the house.  
When the cake appears done and, sides are slightly brown and, separating from the sides of the pan.
Turn off the oven, close the door and, leave the cake inside the oven for 30minutes.

Remove the cake from oven and, let sit for an hour then chill in refrigerator  before releasing the spring lock and, decorating.