The Best Cheesecake

Instructions

• Bring cream cheese and eggs to room temperature. Preheat oven to 275ºF. Start a lot of water to boil.
• Take a square of parchment paper and place over the bottom of a 9" spring form pan, then place sides of pan over the paper and tighten it, so it makes a smooth parchment paper bottom.
• Prepare crust first by blending almond flour and honey in high speed blender or food processor until it forms a paste. Press into the bottom of the spring form pan.
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Cheesecake

• In the bowl of a stand mixer or in a large bowl (using a hand mixer) add room temperature cream cheese and stir until smooth and creamy (don’t over-beat or you’ll incorporate too much air).
• Add honey and stir again until creamy.
• Add sour cream, vanilla extract, and salt, and stir until well-combined. If using a stand mixer, make sure you pause periodically to scrape the sides and bottom of the bowl with a spatula so that all ingredients are evenly incorporated.
• With mixer on low speed, add room temperature eggs, one at a time, stirring just until each egg is just incorporated. Once all eggs have been added, use a spatula to scrape the sides and bottom of the bowl again and make sure all ingredients are well combined.
• Pour cheesecake batter into prepared springform pan. To insure against leaks, place pan on a cookie sheet that’s been lined with foil.
• Transfer to the center rack of your oven. Place a baking or roaster pan on the lower shelf, and pour the boiling water into it. Bake for about 60-75 minutes. Edges will likely have slightly puffed and may have just begun to turn a light golden brown and the center should spring back to the touch but will still be Jello-jiggly. Don't over-bake or the texture will suffer, which means we all suffer.
• Remove from oven and allow to cool on top of the oven for 10 minutes. Use a knife to gently loosen the crust from the inside of the springform pan (this will help prevent cracks as your cheesecake cools and shrinks).
• Chill cheesecake in the refrigerator for at least 6 hours before serving.