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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Ruth Chris Cheesecake Recipe

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This recipe for Ruth Chris Cheesecake is from Copycat recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tablespoon unsalted butter; melted
1 tablespoon graham cracker crumbs
2 pounds regular cream cheese
1 1/4 cup sugar
4 large eggs
1 teaspoon lemon zest
2 teaspoons vanilla extract
1/4 cup heavy cream
1/4 cup sour cream
Directions:
Directions:

Adjust oven rack to middle position and preheat oven to 325 degrees. Place foil over bottom disk of a 9 inch springform pan, tucking excess underneath disk; assemble pan. Pull up foil around pan sides. Brush interior of pan with butter. Sprinkle graham cracker crumbs into pan, tilting it in all directions to coat evenly with crumbs. Cover exterior of pan with a sheet of heavy duty foil and set in a large roasting pan. Bring a kettle of water to a boil for water bath.

Meanwhile, beat cream cheese with an electric mixer until smooth. Gradually add sugar and beat on medium speed until it is fully incorporated, about 3 minutes. Add eggs, one at a time, beating until just incorporated and scraping down bowl after each addition. Add zest and vanilla and beat until just incorporated. Stir in cream and sour cream by hand. Pour batter into springform pan. Set roasting pan on oven rack, set springform pan in it, and pour in enough boiling water to come about
halfway up the side of springform pan.

Bake until perimeter of cake is set but center jiggles when pan is tapped, 55 to 60 minutes. Turn off heat and leave oven door ajar, using a long handled kitchen fork or spoon if necessary to hold it open for 1 hour. Remove springform pan from water bath and set on a wire rack; cool to room temperature. Cover and refrigerate until chilled, at least 4 hours. Cheesecake can be refrigerated for up to 4 days.

 

 

 

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