Cheesecake
Crust:
1 3/4 cups of graham wafer crumbs or finely crushed vanilla wafers or gingersnaps (process whole cookies in a food processor until they are crumbs)
1/2 cup unsalted butter, melted
Filling:
32 ounces (4 – 8 ounces packages) cream cheese, room temperature (use full fat, not reduced or fat free cream cheese)
1 cup granulated white sugar
3 tablespoons flour
5 large eggs, room temperature
1/3 cup heavy whipping cream
2 teaspoons lemon zest
1 teaspoon pure vanilla extract
Topping:
1 cup sour cream (not low fat or fat free)
2 tablespoons granulated white sugar
1/2 teaspoon pure vanilla extract
Tips: Sometimes the surface of the cheesecake cracks. To help prevent this from happening do not over beat the batter, especially when creaming the cheese and sugar.
Another reason for cracking is over-baking the cheesecake. Your cheesecake is done when it is firm but the middle may still look a little wet.
Also, make sure the springform pan is well greased as cracking can occur if the cheesecake sticks to the sides as it cools.
Cover up cracks with fresh fruit or softly whipped cream.
Grease, or spray with Pam®, a 9 inch (23 cm) springform pan. Place the springform pan on a larger baking pan to catch any leakage while the cheesecake is baking. Set aside. Preheat oven to 350 degrees F with rack in center of oven.
For Crust:
In a medium sized bowl combine the vanilla wafers or graham cracker crumbs and melted butter. Press the crumbs evenly over the bottom and up the sides of the springform pan. Cover and refrigerate while you make the filling.
For Filling:
In bowl of your electric mixer place the cream cheese, sugar, and flour. Beat on medium speed until smooth (about 2 minutes). Add the eggs, one at a time, beating about 30 seconds after each addition. Scrape down the sides of the bowl. Add the whipping cream, lemon zest, vanilla extract and beat until incorporated. Remove the crust from the refrigerator and pour in the filling. Place the cheesecake pan on a larger baking pan and place in the oven.
Bake for 15 minutes and then lower the oven temperature to 250 degrees F (120 degrees C) for about 1 1/2 hours or until firm and only the center of the cheesecake looks a little wet. Remove from oven and place on a wire rack.
Meanwhile, in a small bowl combine the sour cream, sugar, and vanilla extract. Spread the topping over the warm cheesecake and return to oven to bake for 15 more minutes. Remove from oven and carefully run a knife or spatula around the inside edge of pan to loosen the cheesecake (helps prevent the surface from cracking as it cools).
Let cool before covering with plastic wrap and refrigerating. This cheesecake tastes best after being refrigerated for a day or two.
To freeze: Place the cooled cheesecake on a baking pan and freeze, uncovered, until firm. Remove the cheesecake from the freezer, wrap it in heavy duty aluminum foil and place in a freezer bag. Seal and return to freezer. Can be frozen for several months. Thaw uncovered cheesecake in the refrigerator overnight.
Comments
Got something to say?