Rich And Creamy Cheesecake |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 16 |
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Ingredients:
1 tablespoon unsalted butter , melted |
3 tablespoons graham cracker crumbs |
2 pounds cream cheese |
1 1/4 cups granulated sugar |
4 large eggs |
1 teaspoon lemon zest from 1 small lemon, minced |
2 teaspoons vanilla extract |
1/4 cup heavy cream |
1/4 cup sour cream |
Directions:
1. 1. Adjust oven rack to middle position and heat oven to 325 degrees. Line bottom of 9-inch springform pan with foil, tuck foil underneath pan bottom, assemble pan, then pull foil around side of pan, (see illustrations 1 and 2, below). Brush bottom and sides with butter. Sprinkle crumbs over bottom. Tilt pan in all directions to coat evenly with crumbs. Cover pan underneath and along sides with sheet of heavy-duty foil (see illustration 1 of Preparing For a Bath ) and set in large roasting pan. Bring kettle of water to boil for water bath.
2. 2. Meanwhile, beat cream cheese in bowl of electric mixer until smooth. Gradually add sugar and beat on medium speed until sugar dissolves, about 3 minutes. Add eggs, one at a time, beating until just incorporated and scraping down after each addition. (If you don't scrape down the bowl after each egg, cream cheese that sticks to the bowl will ultimately show up as lumps in the batter.) Add zest and vanilla and beat until just incorporated. Remove bowl from mixer; stir in cream and sour cream.
3. 3. Pour batter into prepared pan. Set roasting pan on oven rack and pour enough boiling water to come about halfway up side of springform pan (illustration 2, below). Bake until perimeter of cake is set, but center jiggles like Jell-O when pan is tapped, 55 to 60 minutes. Turn off heat and leave oven door ajar, using a long-handled kitchen fork or spoon to hold it open for 1 hour longer. Remove springform pan from water bath and set on wire rack; cool to room temperature. Cover and refrigerate until chilled, at least 4 hours. (Can be refrigerated up to 4 days.)
4. Note: Preparing For a Bath
5. 1. To prepare a spring-form pan for a water bath, cover the bottom and sides with heavy-duty aluminum foil. Place it in a roasting pan.
6. 2. Set the roasting pan in an oven, then fill the pan with boiling water so it comes halfway up the side of the springform pan.
7. To Foil-Line a Springform Pan
8. 1. To foil-line your springform pan, remove the pan bottom from the ring. Line the bottom round with foil, tucking the excess foil underneath.
9. 2. Return the pan to the ring and clamp it in place, pulling the foil from the underside of the pan bottom up around the side of the pan.
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