Saturday, December 19, 2009

Ultimate cheesecake

This is cheesecake for everyone, even for people who don't like cheesecake. Every person who's ever had this, without fail, has raved about it.

2 cups finely ground graham crackers
½ teaspoon cinnamon
1 stick melted butter
2 8 oz blocks cream cheese, softened
3 eggs
1 cup sugar
1 pint sour cream
1 lemon, zested
1 dash vanilla

Combine the first three ingredients with a fork until evenly moistened, then lightly coat the bottom and sides of a springform pan with cooking spray and press the crumbs into this using the bottom of a glass into the base and 1 inch up the sides of the pan until evenly distributed. Refrigerate at least 5 minutes.

In electric mixer, beat cream cheese on low for 1 minute, until there are no lumps. Add the eggs one at a time and continue to beat slowly until combined after each one. Add sugar gradually and beat until creamy, 1-2 minutes. Add sour cream, zest and vanilla. Pour filling into the springform pan, smooth top with a spatula. Set pan on large piece of aluminum foil and fold the sides around it. Place the pan inside another large roasting pan, and pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan. (The foil will keep the water from seeping in.) Bake for 1 hour or so at 325. The cheesecake will still jiggle in the middle (it will firm up after cooling). Let cool in the pan 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours after that.

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