8 oz. vanilla wafers, finely crushed (2 cups of crumbs)
3 Tbs. granulated sugar
7 Tbs. unsalted butter, melted
3 8-oz. packages cream cheese, at room temperature
2 Tbs. pancake flour
1 to 1/4 cups brown sugar
1 Tbs. pure vanilla extract
4 large eggs, at room temperature
2 Tbs. granulated sugar
Ingredients for Fruit topping:
8oz of any fruit
2 tablespoons of Corn Starch
1 cup of sugar (Brown or White)
a cup pf water
*Place all ingredients in a pot can cook down to make a syrup.
• Position a rack in the center of the oven and heat the oven to 375°F. In a medium bowl, stir together the vanilla wafer crumbs and 3 Tbs. granulated sugar.
• Mix in the melted butter until the crumbs are evenly moist and clump together slightly.
• Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom and about 2 inches up the sides of the pan (to press, use plastic wrap or a flat-bottom measuring cup).
• Bake until the crust is fragrant and slightly darkened, 9 to 12 minutes. Let the pan cool on a rack. Lower the oven temperature to 300°F.
• In a stand mixer fitted with the paddle attachment, beat the cream cheese, mascarpone, flour, and a pinch of table salt on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, about 5 minutes.
• Make sure the cheese has no lumps. Add the 1-1/4 cups granulated sugar and continue beating until well blended and smooth. Add the vanilla and beat until blended, about 30 seconds.
• Add the eggs one at a time, beating just until blended. (Don’t overbeat once the eggs have been added or the cheesecake will puff too much and crack as it cools.)
• Pour the filling into the cooled crust and smooth the top. Bake at 300°F until the center jiggles like Jell-O when nudged, 55 to 65 minutes. The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely.
• Cover and refrigerate until well chilled, at least 8 hours and up to 3 days. The cake can also be frozen at this point for up to 1 month (see make-ahead tip, below). Unclasp and remove the side of the springform pan and run a long, thin metal spatula under the bottom crust of the cheesecake.
• To cut, run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife after every slice.