Cheesecake

I’ve never attempted a cheesecake before! In addition to the two and a half pounds of cream cheese, the only real thing I needed to purchase was a springform pan. We’ll see how this goes! Recipe will follow based upon the success of this very special birthday cheesecake!

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Fabulous and Classic Cheesecake

Crust:
5 tb unsalted butter, melted, plus room-temperature butter for pan
12 graham crackers (3×5 inch)
1/4 cup sugar
1/4 tsp course salt

Filling:
2 1/2 pounds bar cream cheese, room temperature
1 1/2 cups sugar
1 tsp finely grated lemon zest, plus 1 tb fresh lemon juice
4 large eggs
1 cup sour cream

Preheat the oven to 375°. Start by making the crust. Butter the springform pan and set aside. Using a food processor, pulse graham crackers until finely ground into crumbs. Stir in the melted butter, sugar and salt. Combine the mixture well and press into the bottom and 1 inch up the side of the pan. Bake 12-15 minutes, or until set. Let the crust cool and turn down the oven to 325°.

Boil a tea pot of water. I used my electric kettle! This will be used later.

With a mixer, beat the cream cheese until fluffy. Gradually add sugar until the mixture is creamed. Beat in lemon zest, lemon juice and salt. Add the eggs one at a time. Continuously scrap down the sides of the pan as you go. Beat in sour cream

Wrap the bottom of the springform pan in wide aluminum foil. Pour the filling over the graham cracker crust and place in a roasting pan. Now it’s time to use the boiling water; add it into the roasting pan until it comes about halfway up the side of the pan. Bake cheesecake until it’s just set on the center, about 1 hour 45 minutes. Remove the pan from the water and let it cool 20 minutes. Run a knife along the edge, cooling completely. Cover and chill overnight before serving.

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