Cheesecake

This is the final product of many, many test cheesecakes.

Special Equipment

• 10" Spring-form Pan

Preheat Oven

• Preheat to 325°F

Ingredients

• 300ml (1¼ cups) Graham Cracker Crumbs
• 1 tablespoon Sugar
• 3 tablespoons Butter, melted
• 80ml (⅓ cup) Heavy Cream
• 907g (2 lbs) Cream Cheese, room temperature
• 320ml (1⅓ cups) Sugar
• 4 Eggs
• 2 tablespoons All Purpose Flour
• 2 tablespoons Lemon Zest

Preparation

Crust

1. Melt butter in a bowl.
2. Combine and add to butter
   • Graham cracker crumbs
   • 1 tablespoon sugar
3. Press mixture into a 10" spring-form pan.
4. Bake for 8 minutes, then cool.
5. Increase oven temperature to 400°F.

Filling

1. Beat cream cheese and sugar till smooth.
2. Add eggs, one at a time, beating after each addition until smooth.
3. Add the remaining ingredients, wisk until smooth.
4. 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.

1. Bake at 400°F for 10 minutes.
2. Reduce oven temperature to 250°F.
3. Bake for 30 more minutes or until center is almost set (probably closer to one hour).

Cure

1. Cool cheesecake until room temp.
2. Cover with foil and refrigerate at least 24 hours.

Presentation

Slice cheesecake using a non-serrated knife or cut with thread.