New York Cheesecake
Makes 1 9" cake
Creamy and luscious, this classic dessert is deceptively easy to make. Prebaking the crumb crust prevents it from becoming soggy. Remember to let it cool completely before adding the filling.
8 whole graham crackers (about 4 ounces)
2 tablespoons granulated sugar
5 tablespoons unsalted butter, melted, plus extra for pan
2 ½ pounds cream cheese, at room temperature, cut into chunks
1 ½ cups granulated sugar
½ cup sour cream
2 teaspoons fresh lemon juice
2 teaspoons vanilla extract
6 large eggs
1. Preheat oven to 350° F; set oven rack to lower third position. Lightly coat bottom and sides of a 9-inch springform pan with butter. Wrap the bottom of the pan in heavy-duty foil; the foil should come about halfway up the sides of the pan.
2. For crust: In food processor, pulse graham crackers until fine crumbs form. Add sugar and melted butter; pulse until combined. Press crumbs evenly into bottom of prepared pan. Bake 12 minutes, until edges start to brown. Transfer to wire rack to cool. Keep oven at 350° F.
3. For filling: In a large bowl with electric mixer on high speed, beat cream cheese until blended, scraping sides of bowl. Add sugar and salt; beat until combined. Add sour cream, lemon juice, and vanilla; beat until combined. Add eggs one at a time, beating and scraping the bowl between additions.
4. Pour filling into prepared springform pan. Set pan inside a large, shallow roasting pan. Carefully add boiling water to the toasting pan to reach halfway up sides of springform pan.
5. Bake 45 minutes; reduce oven temperature to 325° F. Continue baking 25 minutes longer, until cake is set but still slightly wobbly in the center. Turn off oven; leave door slightly ajar and let cheesecake sit in oven 1 hour. Transfer to wire rack to cool completely. Run a knife around edges to release from pan. Refrigerate at least 6 hours or overnight.
6. Remove pan sides; slide cake (still on its springform base) onto serving plate.
Wrap the bottom of the springform pan in heavy-duty foil to assure that water doesn't soak through the seal of the pan.
Recipe from "Debbie Macomber's Cedar Cove Cookbook."