Ingredients: |
Ingredients: Crust:
2 cups finely ground graham crackers (about 30 squares)
1/2 teaspoon ground cinnamon
1/2 cup unsalted butter, melted
Filling:
2 (8 oz.) blocks cream cheese, room temperature
1 cup sugar
3 eggs
1 teaspoon vanilla extract
1 lemon, zest finely grated
1 pint sour cream
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Directions: |
Directions:To prepare crumb crust: In a mixing bowl, combine the crust ingredients together with a fork until evenly moistened. Lightly coat the bottom and sides of a 8" cake pan with non-stick cooking spray. Firmly press the mixture over the bottom and 1" up the sides on the pan. Use your fingers or the smooth bottom of a glass. Refrigerate the crust while preparing the filling.
To prepare 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 to 2 minutes. Periodically scrape down the sides of the bowl and the beaters. 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 over beaten. Over beating incorporates too much air and will cause the cake to puff when baking, then fall and crack when cooling. Pour filling into the crust-lined pan and smooth the top with a spatula. Using a larger cake pan than your 8", place your filled pan into the empty one. Now carefully fill the pan 1/2 full of water. Carefully set the cake pan in a larger roasting pan. Bake in a pre-heated 325º oven for 45 minutes. The cheesecake should still jiggle, it will firm up after chilling. Be careful not to overcook! Do NOT do a toothpick test in the cake's center, this will make a crack. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Let cool in the pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours to set up. De-mold and transfer to a cake plate. (I do by lightly wetting paper towels on a baking sheet and flipping my cheesecake over, then flipping it once more on my display platter.) To cut, use a serrated knife that has been dipped into hot water between each cut. Serves 12. |
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