1 tb Unsalted butter; melted
1 tb Graham cracker crumbs
2 lb Regular cream cheese
1 1/4 c Sugar
4 lg Eggs
1 ts Lemon zest
2 ts Vanilla extract
1/4 c Heavy cream
1/4 c Sour cream
Adjust oven rack to middle position and preheat oven to 325 degrees. Place
foil over bottom disk of a 9-inch springform pan, tucking excess underneath
disk; assemble pan. Pull up foil around pan sides. Brush interior of pan
with butter. Sprinkle graham cracker crumbs into pan, tilting it in all
directions to coat evenly with crumbs. Cover exterior of pan with a sheet
of heavy-duty foil and set in a large roasting pan. Bring a kettle of water
to a boil for water bath.
Meanwhile, beat cream cheese with an electric mixer until smooth. Gradually
add sugar and beat on medium speed until it is fully incorporated, about 3
minutes. Add eggs, one at a time, beating until just incorporated and
scraping down bowl after each addition. Add zest and vanilla and beat until
just incorporated. Stir in cream and sour cream by hand.
Pour batter into springform pan. Set roasting pan on oven rack, set
springform pan in it, and pour in enough boiling water to come about
halfway up the side of springform pan. Bake until perimeter of cake is set
but center jiggles when pan is tapped, 55 to 60 minutes. Turn off heat and
leave oven door ajar, using a long-handled kitchen fork or spoon if
necessary to hold it open for 1 hour. Remove springform pan from water bath
and set on a wire rack; cool to room temperature. Cover and refrigerate
until chilled, at least 4 hours. Cheesecake can be refrigerated for up to 4
days.
Yields
1 servings