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Ultimate Cheesecake

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I made this to take to my brother at BYU. It was really good, but not really set all the way.
Joe says it should have chilled longer than 4 hours.
Also, I used 3 blocks of cream cheese and only 1 cup of sour cream.
It was SO yummy with the lemon!

The Ultimate Cheesecake
Recipe courtesy Tyler Florence
Crust:
2 cups finely ground graham crackers (about 30 squares)
1/2 teaspoon ground cinnamon
1 stick unsalted butter, melted

Filling:
1 pound cream cheese, 2 (8-ounce) blocks, softened
3 eggs
1 cup sugar
1 pint sour cream
1 lemon, zested
1 dash vanilla extract

Preheat the oven to 325 degrees F.

In a mixing bowl, combine the ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with non-stick cooking spray.

Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.

For the Filling:

In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes.

Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed but not overbeaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.

Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. 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 into the cheesecake. Bake for 45 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate.

Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.
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Comments

Kristine said…
okay so when you say pan you are saying like a cake pan right, instead of a pie tin? Just wanted to clarify. I am used to having cheesecake in a pie tin and not cooking it in the oven. Didn't want to mess it up.
9/25/2008
beth said…
I actually did use a 9 inch springform pan because Steph had one I could borrow. But usually when I bake a cheesecake, I just use my 9 inch cake pan, which is the rubbery kind. For some reason the name of that stuff escapes me right now...
I think joe likes to freeze the cheesecake after it has cooled so it is easier to get out of the pan.
Honestly, the springform is the best way to go.
9/27/2008
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