Cheesecake is a wonderful treat, but usually requires a lot of work. Making cheesecake in a sheet pan lets you skip the water bath and long baking/chilling time. It can be cut into squares and served as an easy to eat dessert or portioned into elegant personal mini cakes.
Technique tip: To make individual-sized cakes, use a 4-inch ring mold to cut 12 rounds out of the cheesecake. Individual cakes can be wrapped and frozen. Save the scraps for snacking!
- 2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/4 cup melted butter
- 4 pounds cream cheese
- 1¼ pounds sugar
- 3/4 cup cornstarch
- 1½ tablespoons vanilla extract
- 4 eggs
- 1/4 cup egg yolks (from 6-7 eggs)
- 1 cup sour cream
For the crust:
1. Preheat oven to 350°F. Grease a 13- by 18-inch sheet pan and line with parchment paper.
2. In a bowl, mix all ingredients for crust together. Then pour the mixture onto the prepared sheet and press evenly into the bottom and slightly up the edges.
3. Bake crust for 5 minutes. Take out and let cool.
For the filling:
1. Reduce the oven heat to 300°F.
2. In the bowl of a stand mixer fitted with a paddle attachment (or in a bowl using a hand mixer) mix filling ingredients until smooth.
3. Pour onto the crust. Shake the pan gently to evenly spread the filling.
4. Bake until skewer inserted in the center comes out clean, about 35-45 minutes.
5. Let cool completely before slicing and serving.