The stillness of a shore town in the off-season is therapeutic, so my girlfriends and I drove down last weekend for a quick getaway. Though we do meet up for brunch here and there, or have playdates with our kids, we don’t get to have sleepovers like we did when we were younger; so, having a weekend of quality time to catch up, reminisce over college photo albums, and get a bit more sleep than we’re used to was much needed.

  We even had a shared Google spreadsheet that we could all access electronically to track who was bringing what and, in the end, had enough alcohol to stock a bar and enough food to last a week. With an overabundance of appetizers, desserts and wine, it actually turned out to be the perfect menu for our 36 hours together.

  One of my contributions was a homemade cheesecake, something I don’t think I’ve ever made before. It’s not terribly difficult, but there are a few key factors that are necessary to make it absolutely perfect. For instance, a springform pan is a must. And cheesecake bakes in a water bath so that the creamy filling stays moist and doesn’t crack. So you can imagine, the combination of a pan with even the slightest of open seams and water is not the greatest combination unless you quadruple wrap the outside of your pan in heavy-duty aluminum foil.

  And just one piece of advice: don’t use any ingredients that are low-fat. It’s not going to save you many calories and won’t taste nearly as good.

Cheesecake – From Simply Recipes

Crust

• 1 ¾ cups graham cracker crumbs (from about 15 graham crackers)
• 2 tablespoons sugar
• Pinch of salt
• 4 tablespoons plus 1 teaspoon unsalted butter, melted

Filling

• 2 pounds cream cheese, room temperature
• 1 1/3 cup sugar
• Pinch of salt
• 2 teaspoons vanilla extract
• 4 large eggs
• 2/3 cup sour cream
• 2/3 cup heavy cream

  First, prepare the springform pan so that no water leaks into it while cooking. Place a large 18-inch by 18-inch square of heavy-duty aluminum foil on a flat surface. Place the springform pan in the middle of the foil. Gently fold up the sides of the foil around the pan. Make sure to do this gently so that you don’t create any holes in the foil. Press the foil around the edges of the pan. Place a second large square of foil underneath the pan, and repeat, gently folding up the sides of the foil around the pan and pressing the foil against the pan. Do this two more times. Gently crimp the top of the foil sheets around the top edge of the pan.

  Preheat the oven to 350 degrees, with rack in the lower third of the oven. Pulse the graham crackers in a food processor or blender until finely ground. Put it in a large bowl, and stir in the sugar and salt. Use your hands to stir in the melted butter. Put the graham cracker crumbs in the bottom of the springform pan. Gently press down on the crumbs using your fingers, until the crumbs are a nice even layer at the bottom of the pan. Place it in the oven for 10 minutes. Remove it from the oven and let it cool. Reduce the oven temperature to 325°F.

   Cut the cream cheese into chunks and place them in the bowl of an electric mixer, with the paddle attachment. Mix on medium speed for four minutes until smooth. Add the sugar and beat for an additional four minutes. Add the salt and vanilla, beating after each addition. Add the eggs, one at a time, beating for one minute after each addition. Add the sour cream and beat until incorporated. Finally, add the heavy cream and beat until incorporated. Remember to scrape down the sides of the mixer bowl, and scrape up any thicker bits of cream cheese that have stuck to the bottom of the mixer that the paddle attachment has failed to incorporate.

  Prepare two quarts of boiling water and set them to the side. Place the foil-wrapped springform pan in a large, high-sided roasting pan. Pour the cream cheese filling into the springform pan, over the graham cracker bottom layer. Smooth the top with a rubber spatula. Then, place the roasting pan (with the springform pan in it, of course) in the oven, on the lower rack. Carefully pour the hot water into the roasting pan to create a water bath for the cheesecake, pouring until the water reaches halfway up the side of the springform pan, about 1 ¼”. Cook for 90 minutes. Then, turn off the heat of the oven and prop the oven door open just a few inches to let the cake cool in the oven for another hour. Cover the top of the cheesecake with foil so that it doesn’t actually touch the cheesecake, and chill it in the refrigerator for a minimum of four hours, or overnight. •