OOPS - hit the wrong button. Let's try again!
Graham Cracker Crust:
Combine and spread on the bottom of a springform pan:
1/2 cup graham cracker crumbs
1 Tbls. sugar
1 Tbls. + 2 Tsp. melted butter
Cheesecake:
Combine, beat until smooth and pour into crust:
1 pound (2 8-oz packages) cream cheese
1/2 tsp. vanilla
2/3 c. granulated sugar
2 beaten eggs
1/2 tsp. grated lemon zest
1 Tbls. flour
pinch salt.
Bake at 350 degrees for 40-50 minutes
If desired, combine and spread on top:
1 cup sour cream
2 Tbls. granulated sugar
1/2 tsp. vanilla.
Increase heat to 375 degrees and bake for 10 minutes or until top is set.
With or without the sour cream topping, serve the cheesecake with fresh fruit or homemade/canned fruit pie filling or topping.
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Cook's Illustrated Cheesecase - 3 Ways
RICH AND CREAMY
1 tbls unsalted butter, melted
3 tbls graham cracker crumbs
2 pounds cream cheese
1 1/4 cup sugar
4 large eggs
grated zest from 1 small lemon
2 tsp. vanilla
1/2 c. heavy cream
1/2 c. sour cream
Preheat oven to 325 degrees.
Line bottom of 9" springform pan with foil, tuck foil underneath pan bottom, assemble pan by attaching sides to foil-lined bottom, then pull foil up around sides
of pan.
Brush botton and sides of pan with melted butter and sprinkle crumbs over botton. Turn and tilt pan to coat with crumbs. Cover pan underneath and along sides with large sheet of heavy duty foil and set in a large roasting pan. Bring kettle of water to boil for a water bath.
Meanwhile, beat cream cheese until smooth, gradually add sugar and beat about 3 minutes. Add eggs one at a time, incorporating well and scraping down sides of bowl often. Add zest and vanilla and beat until incorporated. Stir in heavy cream and sour cream. Pour into prepared pan.
Place in roasting pan, place in oven and pour enough boiling water in roasting pan to come halfway up sides of springform pan. Bake until perimeter of cake is set but center jiggles like Jello, about 55-60 minutes. Turn off heat and leave oven door ajar for 1 hour longer. Remove cheesecake from roaster, place on a rack and cool to room temperature. Cover and refrigerate at least 4 hours. Will keep refrigerated up to 4 days.
LIGHT AND AIRY
Follow above recipe, separating eggs. Add only yolks to batter at instructed time. After stirring in the creams, beat egg whites until stiff, fold into batter and follow rest of directions. Bake 45-50 minutes.
DENSE AND FIRM
Follow original recipe above, disregarding instructions for water bath. Bake cake at 500 degrees for 10 minutes. Reduce temperature to 200 degrees, leave oven door open until temperature reduces. Close oven door and bake about 1 hour longer until center of cake jiggles like Jello as above. Continue with cooling instructions.
I really think this sounds like a lot more work than it actually is. Would love to know if any of you try it. I'm glad the recipe is not any longer - my hands hurt!