Ingredients: |
Ingredients: Crust:
1 cup graham cracker crumbs
2 Tbsp sugar
¼ cup unsalted butter, melted, plus extra for greasing the pan
Cheesecake:
4 - 250 g pkg cream cheese, at room temperature
1¼ cups + 2 Tbsp sugar
3 Tbsp cornstarch
2 tsp vanilla extract
2 tsp finely grated lemon zest
3 large whole eggs
1 large egg yolk
¾ + ¾ cups sour cream (not low fat)
2 tsp lemon juice
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Directions: |
Directions:1. Preheat the oven to 350ºF.
2. For the crust, stir the graham cracker crumbs, sugar and melted butter until evenly combined and press this into the bottom of an ungreased springform pan. Bake for 10 min. Cool, then brush the sides of the pan with a little melted butter.
3. For the cheesecake, increase the oven temperature to 400ºF. Beat the cream cheese until light and fluffy. Add the 1¼ cups sugar a little at a time, scraping the sides and bottom of the bowl often. Beat in the cornstarch, vanilla and lemon zest. On a lower speed, beat in the eggs one at a time, scraping after each addition, then beat in the egg yolk. Still on low speed, beat in ¾ cup of sour cream. Scrape mixture over the cooled crust.
4. Bake the cheesecake for 10 min at 400ºF, then reduce the oven temperature to 225º for 25 more minutes. Turn the oven off, and leave the cheesecake in for an hour, cracking the oven door after 30 minutes.
5. While the cheesecake is baking, prepare the sour cream layer. Stir the remaining ¾ cup of sour cream with the remaining 2 Tbsp sugar and the lemon juice. Spread over the top of the cheesecake as soon as it has come out of the oven. Allow the cheesecake to cool completely to room temperature, then carefully run a spatula around the outside to loosen it from the pan. Chill for at least 6 hours before slicing and serving.
6. Serve plain, or top with fresh fruit, glazed fruit ot Holiday Preserves.
7. The cheesecake will keep, refrigerated, for up to 4 days. |
This recipe for Classic New York Cheesecake is from