This cheesecake is as good as any found in a New York Deli. Thick, dense and relatively easy to make, it bakes without the normal cheesecake techniques of the water bath and tin foil.
HELPFUL HINTS
1. This is not a dessert that can be made last minute. After baking for one hour, it stays in the oven for 5 hours and then needs at least 3-4 hours in the refrigerator to settle.
2. The cooking method creates a beautiful rim which is excellent for holding in a topping of various kinds of fruit such as blueberries, strawberries, mangos, etc.
INGREDIENTS
15 full graham crackers, finely crushed
2 Tbs butter, melted
1 1/2 cups sugar
32oz cream cheese, room temperature
3/4 cup heavy cream, room temperature
4 eggs, room temperature
1 cup sour cream, room temperature
1 Tbs vanilla extract
1/4 cup flour, sifted
Rind from one lemon
2 tsp lemon juice
DIRECTIONS
1. Preheat oven to 350 degrees F.
2. Grease a 9 inch springform pan.
3. Mix graham cracker crumbs with melted butter, then press onto the bottom of the springform pan.
4. In a stand mixer using a paddle attachment, mix cream cheese with sugar until smooth.\
5. Blend in heavy cream.
6. Mix in the eggs one at a time, mixing just until incorporated.
7. Slowly mix in sour cream, vanilla and flour until smooth.
8. Mix in lemon zest and juice.
9. Pour filling into prepared crust.
10. Place on sheet pan on middle rack in oven and bake for 1 hour.
11. Turn the oven off and let the cheesecake cool in the oven for 5 hours without opening the oven door.
12. Chill in the refrigerator at least 3-4 hours, but preferably overnight until serving.
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