Well, a truly exceptional cheesecake covered in homemade whipped cream… yeah, that is better.
The Perfect Cheesecake
Preheat oven to 350°F. Prepare 8in springform pan. (make crust and press into pan; see crust recipe)
In a large bown or stand mixer, combine room temperature cream cheese and sugar until smooth. (about three minutes on medium speed) Lower speed and slowly add in milk.
Once milk is incorporated, add in sour cream and vanilla. Then add in eggs, one at a time. Finally add in flour, mixing only long enough to incorporate.
Bake for one hour at 350, then turn the oven off and do not open the door. You will be letting the cheesecake cool to room temperature for about six hours, and this helps to eliminate cracks.
I make sure the the cream cheese and sour cream are full fat. It probably goes without saying that that yields the most tasty cheesecake!