You may also like
Categories:Viewed: 51 - Published at: 9 years ago
Ingredients
- 1 1/2 cups (5-ounces) finely ground graham crackers or cookies such as chocolate or vanilla wafers or gingersnaps
- 5 tablespoons unsalted butter, melted, plus butter to grease springform pan
- 1/3 cup sugar
- 1/8 teaspoon salt
- 2 pounds cream cheese, at room temperature
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 4 eggs
Method
- For the crust, stir together crust ingredients and press onto bottom and 1-inch up side of a buttered 24-centemeter springform pan.
- Fill immediately or chill up to 2 hours.
- Preheat oven to 325 degrees.
- For the filling, use your mixers lowest speed.
- Using a paddle attachment, if your mixer has one, beat the cream cheese smooth, no more than 30 seconds.
- Stop the mixer and scrape the bowl and beater (or paddle.)
- Add the sugar in a stream, mixing for no more than 30 seconds.
- Stop and scrape.
- Add the vanilla, lemon juice, and 1 egg at a time; mix only until absorbed, no more than 30 seconds each.
- Add remaining eggs one at a time.
- Stop and scrape after each addition.
- Wrap aluminum foil around the bottom of the springform pan so it comes at least 1-inch up the sides.
- Pour the filling into the pan over the crust.
- Place the pan in a jelly-roll or roasting pan and pour warm water into the pan to a depth of 1/2-inch.
- Bake cheesecake for about 60 minutes, or until lightly colored and firm except for the very center.
- Remove from the pan of hot water.
- Remove the foil and cool completely on a rack.
- Wrap the cheesecake in plastic or foil and chill overnight before unmolding.
