Monday, April 13, 2009


the goods:

5 tablespoons unsalted butter, melted, plus more for pan
12 graham crackers
1/4 cup sugar
1/4 teaspoon salt

2 and 1/2 pounds (5 bars) cream cheese, room temperature
1 and 1/2 cups sugar
1 teaspoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice
1/2 teaspoon salt
4 large eggs
1 cup sour cream

Preheat oven to 375 degrees. Make crust: Butter a 9-inch springform pan. In a food processor, pulse graham crackers until fine crumbs form; add melted butter, sugar, and salt, and pulse to combine.

Press crumb mixture into bottom and about 1 inch up side of pan. Bake until set, 12 to 15 minutes; let cool on a wire rack. Reduce oven temperature to 325 degrees.

Set a kettle of water to boil. Make filling: Using an electric mixer, beat cream cheese on medium until fluffy, scraping down sides of bowl. Gradually add sugar, beating until fluffy. Beat in lemon zest and juice, and salt. Beat in eggs, one at a time, scraping down sides of bowl after each addition. Beat in sour cream.

Wrap bottom half of pan in foil. Pour in filling; place in a roasting pan. Pour in filling; place in a roasting pan. Pour in boiling water to come halfway up side of springform.

Bake until just set in center, about 1 and 1/2 hours. If it starts to brown on top or crack, turn down your oven to 300 degrees. Remove pan from water; let cool completely. Cover; chill overnight before serving.

Place a paper towel and an upside-down plate on top of cheesecake to absorb any moisture it accumulates while it chills.

1 comment:

Chris and Jenni said...

Mmmmm. So glad I will be in Texas to enjoy this blog in person. I can be your independent desert critic and give stars for each one according to their yumminess.