Overnight One-Pot Cheesecake
From Brilliant Food Tips & Cooking Tips, by David Joachim.
The slower a cheesecake bakes, the creamier it gets. Plus, when cooked at a low temperature, its surface is less likely to crack, it doesn't need a water bath, and miracle of miracles it bakes while you sleep!
1/4 cup graham cracker or cookie crumbs
2 pounds cream cheese, regular or reduced-fat, at room temperature
1 cup sugar
2 tablespoons vanilla extract
1/4 cup brandy
Just before bedtime, preheat the oven to 200°F (95°C). Grease a 9" springform pan or 2-quart soufflé dish. Dust with the cracker or cookie crumbs. Set aside.
In a large bowl, combine the cream cheese and sugar until smooth. Stir in the vanilla extract, brandy, and eggs until well-blended. Pour the batter into the prepared pan and place in the oven overnight.
The next morning, 6 to 8 hours later, the cake will be set and the top will have just colored. Remove to a rack and cool in the pan until the pan is cool enough to handle, 1 hour.
Remove the sides of the springform pan. (Or cover the soufflé dish with plastic wrap and an inverted plate. Turn upside down and remove the pan.) Refrigerate for at least 1 hour. (If using an inverted plate, turn right side up onto a serving plate before serving.) Cover and refrigerate until ready to serve.
Yield: Makes 16 servings