Cheesecake
Source: Once Upon a Chef
Click here to read about my experience making this recipe for my state meal challenge!
Servings: 10
Total time: 2 hours 30 minutes (plus chilling overnight)
INGREDIENTS
- 1 ½ cups graham cracker crumbs
- 5 Tbs unsalted butter, melted
- 2 Tbs sugar
- ⅛ tsp salt
- 32 oz (4 8-oz packages) cream cheese, room temperature
- 2 cups sugar
- 3 Tbs flour
- 4 tsp vanilla
- 1 tsp lemon zest
- 2 tsp lemon juice
- ¼ tsp salt
- 6 eggs
- ½ cup sour cream
- Berry sauce (optional)
- Special equipment needed: springform pan, aluminum foil, large roasting pan
DIRECTIONS
- Preheat oven to 375 degrees F, and position oven rack to lower middle position.
- Wrap the springform pan in a single sheet of aluminum foil, covering the bottom and extending up the sides, so no water will seep in during the steam bath. Repeat with a second sheet of aluminum foil. Grease the inside of the pan.
- In a bowl, combine the graham cracker crumbs, melted butter, 2 Tbs sugar, and salt.
- Press the crumb mixture into the bottom of the springform pan, using the bottom of a measuring cup or glass to make it even.
- Bake the crust for 10 minutes, then set aside to cool.
- Reduce the oven temperature to 325 degrees F. In a saucepan or kettle, bring a quart of water to a boil.
- Meanwhile, in the bowl of a stand mixer with a paddle attachment, beat together the cream cheese, sugar, and flour until smooth, about 1 minute.
- Add the vanilla, lemon zest, lemon juice, and salt, and beat until just combined.
- With the mixer on low, add the eggs one at a time. Mix in the sour cream until just smooth.
- Set the springform pan in a large roasting pan. Pour the batter over the crust in the pan, then pour the boiling water into the roasting pan around the springform pan.
- Bake for 1 hour 30 minutes or until just set. If it starts to brown too quickly, cover the top with more aluminum foil. The cake shouldn’t look liquidy but should still wobble a little when nudged.
- Remove the roasting pan from the oven and set on a wire rack to cool. Leave the springform pan in the roasting pan for 45 minutes, then remove it from the roasting pan and take off the aluminum foil.
- Run a thin knife around the edges to make sure it’s not sticking to the sides of the pan, then cover with plastic wrap and refrigerate at least 8 hours or overnight.
- Remove the sides of the springform pan and slice the cake, wiping the knife between cuts, and serve chilled with berry sauce!
