This is the final product of many, many test cheesecakes.
Special Equipment
- 10" Spring-form Pan
Preheat Oven
- Preheat to 325°F
Ingredients
- 1 ¼ cups Graham Cracker Crumbs
- 1 tablespoon Sugar
- 3 tablespoons Butter, melted
- 1/3 cup Heavy Cream
- 2 pounds Cream Cheese, room temperature
- 1 1/3 cups Sugar
- 4 Eggs
- 2 tablespoons All Purpose Flour
- 2 tablespoons Lemon Zest
Preparation
Crust
- Melt butter in a bowl.
- Combine and add to butter
- Graham cracker crumbs
- 1 tablespoon sugar
- Press mixture into a 10" spring-form pan.
- Bake for 8 minutes, then cool.
- Increase oven temperature to 400°F.
Filling
- Beat cream cheese and sugar till smooth.
- Add eggs, one at a time, beating after each addition until smooth.
- Add the remaining ingredients, wisk until smooth.
- Pour filling into spring-form pan.
Bake
For best results, use a water bath. At minimum a bowl full of water should be placed on the lower oven rack to provide humidity.
- Bake at 400°F for 10 minutes.
- Reduce oven temperature to 250°F.
- Bake for 30 more minutes or until center is almost set (probably closer to one hour).
Cure
- Cool cheesecake until room temp.
- Cover with foil and refrigerate at least 24 hours.
Presentation
Slice cheesecake using a non-serrated knife or cut with thread.