Skill required: Confident baker
Crust:
2 cups of graham cracker crumbs or finely crushed vanilla wafers or gingersnaps (process whole cookies in a food processor until they are crumbs)
1/4 cup granulated white sugar
1/2 cup unsalted butter, melted
1. Grease, or spray heavily with Pam, a 9 inch springform pan.
Place the springform pan on a larger baking pan to catch any leakage while the cheesecake is baking. Set aside.
2. Preheat oven to 350 degrees F with rack in center of oven.
3. In a medium sized bowl combine the graham cracker crumbs, sugar, and melted butter.
4. Press the crumbs evenly over the bottom and about 1 inch up the sides of the springform pan.
5. Cover and refrigerate while you make the filling.
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 all purpose flour
5 large eggs, room temperature
1/3 cup heavy whipping cream
1 tablespoon lemon zest
1 teaspoon pure vanilla extract
1. In bowl of your electric mixer place the cream cheese, sugar, and flour.
2. Beat on medium speed until smooth - about 2 minutes, scraping down the bowl as needed.
3. Add the eggs, one at a time, beating well (about 30 seconds) after each addition.
4. Add the whipping cream, lemon zest, vanilla extract and beat until incorporated.
5. Remove the crust from the refrigerator and pour in the filling.
6. Place the cheesecake pan on a larger baking pan and place in the oven.
7. Bake for 15 minutes and then lower the oven temperature to 250 degrees F and continue to bake for about another 1 1/2 hours or until firm and only the center of the cheesecake looks a little wet and wobbly.
8. Remove from oven and place on a wire rack.
Topping:
1 cup sour cream (not low fat or fat free)
2 tablespoons granulated white sugar
1/2 teaspoon pure vanilla extract
1. In a small bowl combine the sour cream, sugar, and vanilla extract.
2. Spread the topping over the warm cheesecake and return to oven to bake for about 15 minutes.
3. Remove from oven and carefully run a knife or spatula around the inside edge of pan to loosen the cheesecake.
Cool before covering with plastic wrap and refrigerating. This cheesecake tastes best after being refrigerated for at least a day.
Serve with fresh fruit or fruit sauces.
Yield: one - 9 inch cheesecake.
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.
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