Ingredients: |
Ingredients: Crust: 2 cups finely ground graham crackers 1/2 tsp ground cinnamon 1/2 cup butter, melted Filling: 16 oz cream cheese, room temp 1 cup,sugar 3 eggs 1 tsp vanilla 1 lemon, zest finely grated 16 oz sour cream
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Directions: |
Directions:Crust: In a mixing bowl, combine the crust ingredients together with a fork until evenly moistened. Lightly coat the bottom and sides of a 9" springform pan with cooking spray. Firmly press the mixture over the bottom and 1" up the sides of the pan, using your fingers or the smooth bottom of a glass. Refrigerate while preparing filling. Filling: in a large bowl, beat the cream cheese on low speed for 1 minute, just until smooth and free of any lumps. Gradually add the sugar and beat until creamy, 1-2 minutes. Periodically scrape down the sides of the bowl. Add the eggs, 1 at a time, and continue to slowly beat until combined. Stir in the vanilla and lemon zest. Blend in the sour cream. The batter should be well mixed but not overbeaten. Pour filling into the crust-lined pan and smooth the top with a spatula. Set the pan on a large piece of aluminum foil and fold up the sizes. Carefully set the cake pan in a larger roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan. Bake in preheated 325º oven for 45 minutes. The cheesecake should still jiggle, it will firm up after chilling. Do not stick toothpick in cheesecake. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Let cool in the pan, about 30 minutes. Chill in refrigerator, loosely covered, for at least 4 hours to set up. Demold and transfer to a cake plate. Slice cheesecake with a thin, non-serrated knife that has been dipped in hot water and wiped dry after each cut. |