My F&W
quick save (...)

Overnight Cheesecake

  • SERVINGS: 16
  • MAKE-AHEAD

You can let this cake bake overnight. Because it bakes slowly at a low temperature, it never cracks, never dries out and needs no water bath.

Plus: More Dessert Recipes and Tips

  1. Cooking oil spray
  2. 1/2 cup graham cracker crumbs
  3. 2 pounds cream cheese, at room temperature
  4. 1 cup sugar
  5. 5 large eggs
  6. 1/4 cup brandy
  7. 2 tablespoons pure vanilla extract
  1. Preheat the oven to 200°. Coat a 2-quart soufflé dish or 9-inch springform pan with cooking oil spray and dust with the crumbs (if necessary, spray and dust again to coat well).
  2. In a large bowl, using a wooden spoon, mix the cream cheese with the sugar until smooth, scraping as necessary. Mix in the eggs, brandy and vanilla until blended.
  3. Pour the batter into the prepared pan and bake for 6 to 8 hours, or until the cake barely wiggles in the center. (The cake will firm up as it cools.) Transfer to a rack and cool in the pan for 1 hour.
  4. Cover the cake with wax paper, invert onto a plate, remove the pan and refrigerate upside down for at least 1 and up to 24 hours. Invert onto a platter. Cut the cake with a long sharp knife; dip it in warm water to prevent sticking.
Make Ahead The cheesecake can be well wrapped and refrigerated for up to 4 days.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.