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

Andrew Schloss
June 1996

Gallery

Recipe Summary

Yield:
16
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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).

    Advertisement
  • 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.

  • 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.

  • 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.