4 blocks cream cheese, full-fat, full fat, at room temperature, see Recipe Notes (16 oz, 227g)
¼cupsour cream, at room temperature (2 oz, 56g)
½cupgranulated sugar, (3½ oz, 100g)
5large eggs, at room temperature
⅓cupwhite wine, (2½ oz, 72g)
For the crust: Adjust the oven rack to the lower-middle position and preheat oven to 350°F.
Prepare a graham cracker pie crust and press into a 9-inch or 10-inch springform pan(you don't have to grease the pan first). You can use the bottom of a measuring cup or a straight sided glass tumbler to pack the crust down tightly.
Bake for 10 minutes, then remove from oven and cool completely. Before adding batter, brush the top inside of the pan (above the crust line with melted butter to help keep any batter that rises above the crust from sticking to the pan.
For the filling: Using a stand mixer with paddle attachment or hand mixer, beat the cream cheese until light and fluffy. Add granulated sugar and beat on medium-high speed until the mixture is smooth and creamy, about 2 minutes. Add the sour cream, vanilla extract, and wine; beat on low speed until fully combined. On medium speed, add the eggs one at a time, beating after each addition until just blended. After the final egg is incorporated into the batter, stop mixing.
Pour the cheesecake batter on top of the crust. Use a rubber spatula or spoon to smooth it into an even layer.
Pour 1-inch of hot water into a 9- x 13-inch baking pan at the bottom of the oven (to simulate a water bath). Put cheesecake on rack above the water-filled pan. (see Recipe Notes)
Bake cheesecake for 55-70 minutes or until the center is almost set. When it’s done, the center of the cheesecake will slightly wobble if you gently shake the pan.
Turn the oven off and open the oven door slightly. Let the cheesecake sit in the oven (with the water bath) as it cools down for 1 hour. Remove from the oven, then cool cheesecake completely at room temperature.
Refrigerate the cheesecake for at least 4 hours or overnight.
Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean and dip into warm water between each slice.
Serve cheesecake with desired toppings. Cover and store leftover cheesecake in the refrigerator for up to 5 days.
Baking the crust sets it and keeps it from getting soggy or shifting when the cheesecake batter is added. Let the crust cool completely before adding the filling.Now isn’t the time for reduced fat or nonfat cream cheese…they contain fillers that might prevent the cheesecake from setting properly. Never substitute whipped cream cheese for the solid block.It’s important to bring all cold ingredients to room temperature before beginning…they’ll combine quickly and evenly, so you won’t risk over-mixing (beating cold ingredients together will result in a chunky cheesecake batter…who wants that?).Regarding the water bath, I didn't have a baking pan large enough to fit my springform pan, so I used the method using a 9- x 13-inch baking pan described above. Alternatively, you can wrap outside of your springform pan in a double layer of foil, covering the underside and extending all the way to the top (although a good crust keeps filling from leaking out, the foil helps protect against water leaking in). Set the wrapped pan in a large roasting pan, and pour hot water into roasting pan—to a depth of 2 inches or about halfway up the sides of cheesecake pan. Carefully transfer to a preheated oven and bake accordingly.To help prevent the cheesecake from deflating and cracking as it cools, avoid over-mixing the batter as best you can…you don’t want air beaten into eggs because it causes them to inflate in the oven, then deflate when cooled and crack the cheesecake or form bubbles on the surface.If you notice the cheesecake browning too quickly on top, tent it with aluminum foil halfway through baking.