Ingredients: |
Ingredients: 6 T unsalted butter, melted, plus more
at room temp for pan
15 Graham crackers (each 3x5"),
broken into pieces
⅓ cup packed dark brown sugar
1 t packed finely grated lemon zest,
plus 1 T fresh juice
1¼ t kosher salt
2½ lbs cream cheese (five 8oz pkgs) at
room temp
1⅓ cups granulated sugar
5 large eggs, room temp
1 cup sour cream, room temp
1 t pure vanilla extract
|
Directions: |
Directions:Preheat oven to 350º. Assemble a 9x3" springform pan with its bottom inverted, so the raised lip faces down. Butter pan
In food processor, finely grind Graham crackers. Add melted butter, brown sugar, lemon zest, and ½ t salt; pulse until mixture resembles wet sand. Press evenly into bottom and halfway up sides of prepared pan. Bake until golden and set, 12-15 min; let cool completely.
Reduce oven temp to 325º. Beat cream cheese on medium speed until smooth. Gradually add granulated sugar and beat until light and fluffy, 2-3 min. Beat in lemon juice and remaining ¾ t salt. Add eggs, one at a time, beating well after each addition. Beat in sour cream and vanilla until smooth.
Place pan in the center of a double layer of foil. Lift edges of foil up, wrapping tightly around sides of pan and folding foil under itself as needed until flush with top of pan (this will prevent moisture from seeping in). Pour filling into pan (it should come almost to the top of the rim); smooth top with a small offset spatula. Place filled pan inside a roasting pan and transfer to center rack of oven. Carefully Pour enough boiling water into roasting pan to come halfway up sides of springform pan. Bake until cake is puffed and golden brown on top and slightly wobbly in center, 1¾ to 2 hours. (It will continue to cook as it cools)
Carefully remove spring form panfrom roasting pan; transfer to a wire rack and let cool 20 min. Remove foil and run a small knife around sides of pan to loosen cheesecake. Let cool completely. Drape pan loosely with plastic wrap and refrigerate until cold, at least 8 hours and up to 3 days. Unmold cake and serve. |
This recipe for New York Cheesecake is from