Perfect Cheesecake
Ingredients
For the crust:
1 3/4 cups (230g) of Graham cracker crumbs
2 tablespoons of sugar
A pinch of salt
5 tablespoons of unsalted melted butter
For the filling:
900 g cream cheese at room temperature
1 1/3 cup of granulated sugar
A pinch of salt
2 teaspoons of pure vanilla extract
4 eggs
2/3 cup of sour cream
2/3 cup of heavy whipping cream
1 teaspoon of lemon or lime zest
For the crust:
Preheat the oven at 350 °F.
Pulse the graham crackers in a blender until finely ground. Put in a large bowl, and stir in the sugar and salt. Stir in the melted butter.
Press down on the crumbs using your fingers, until the crumbs are an even layer at the bottom of the pan.
Place the pan on a baking sheet and bake at 350°F for about 10 minutes. Remove from the oven and let cool.
Prepare the pan so that no water leaks into it while cooking by placing a large 18-inch by 18-inch square of heavy duty aluminum foil on a flat surface. Place the pan in the middle of the foil. Gently fold up the sides of the foil around the pan. Press the foil around the edges of the pan. Place a second large square of foil underneath the pan, and repeat, gently folding up the sides of the foil around the pan and pressing the foil against the pan. Repeat a third time. Set aside.
For the filling:
Preheat the oven to 325°F
Cut the cream cheese into chunks and place in the bowl of an electric mixer, with the paddle attachment. Mix on medium speed for about 5 minutes until smooth, soft and creamy. Add the sugar, beat for 3 minutes more.
Add the salt and vanilla, beating after each addition. Add the eggs, one at a time, beating for one minute after each addition. Add the sour cream, beat until incorporated. Add the heavy cream and beat until incorporated. Finally, add the lemon or lime zest.
Place the foil-wrapped pan in a large, high-sided roasting pan and add about 4 cups of boiling water, to create a water bath for the cheesecake, pouring until the water reaches halfway up the side of the pan.
Pour the cream cheese filling into the pan, over the graham cracker bottom layer. Smooth the top with a spatula.
Gently place the roasting pan with the pan in it, in the oven, on the lower rack.
Bake at 325°F for an hour and a half.
Turn off the heat of the oven. Crack open the oven door slightly, and let the cake cool in the oven, for another hour. This will prevent the cheesecake surface from cracking.
Cover the top of the cheesecake with foil and chill in the refrigerator overnight.
You can decorate the cheesecake with whatever toppings you like: raspberries, blueberries, chocolate, etc. Enjoy!
