Happy new year! If you’re not dieting, this is a great way to start the new year! 😆
This recipe is not only delicious, but it results in a perfectly cooked cheesecake with no cracking.
One of the keys to a great cheesecake right is placing it in a water bath while baking. But if the springform pan allows water in (and they all do), it creates problems. The solution is to foil-wrap the springform pan really well.
But first, the crust…
1-1/2 cups graham cracker crumbs, from 12 whole crackers
5 tablespoons unsalted butter, melted
2 tablespoons sugar
1/8 teaspoon salt
Preheat the oven to 375° and set an oven rack in the lower middle position.
Here’s the crucial part: Wrap a 9- or 10-inch springform pan with one large piece of heavy-duty aluminum foil, covering the underside and extending all the way to the top so there are no seams on the bottom or sides of the pan. Just to make sure, repeat this process with another sheet of foil for insurance. This keeps the water bath out of your cheesecake, so do a thorough job of it!
Then spray the inside of the pan with nonstick cooking spray.
In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Stir until it’s well combined. Press the crumbs into an even layer on the the bottom of the prepared pan. Bake the crust for 10 minutes, until set. Remove the pan from the oven and set it aside.
32 oz. (four 8-oz. blocks) cream cheese, at room temperature
2 cups sugar
3 tablespoons all-purpose flour
4 teaspoons vanilla extract
1 teaspoon packed lemon zest, from 1 lemon
2 teaspoons fresh lemon juice, from 1 lemon
1/4 teaspoon salt
6 large eggs
1/2 cup sour cream
Reduce the oven temperature to 325°F. Boil some water.
In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese, sugar, and flour together on medium speed until just smooth, about 1 minute. Scrape the bottom and sides of the bowl to be sure the mixture is evenly combined.
Add the vanilla, lemon zest, lemon juice, and salt. Beat on low speed until it’s all just combined. Add the eggs, one at a time, mixing on low speed until incorporated, scraping the bowl as necessary. Mix in the sour cream. Make sure the batter is uniform but don’t over-mix it.
By now, the oven should be cooled to 325°.
Set the cheesecake pan in a large roasting pan. Pour the batter on top of the crust. Pour the boiling water into the large roasting pan to come about 1 inch up the side of the cake pan.
Bake until the cake is just set, 1 hour and 30 minutes to 1 hour and 45 minutes (the cake should wobble just a bit when the pan is nudged). Remember: the cake will continue to cook outside of the oven before it cools!
Carefully remove the roasting pan from the oven and set it on a wire rack. Cool the cheesecake in the water bath until the water is just warm, about 45 minutes.
Remove the springform pan from the water bath and discard the foil. If necessary, run a thin-bladed knife around the edge of the cake to make sure it’s not sticking to the sides (which can cause cracks as it cools), then cover it with plastic wrap and put it in the fridge to cool for at least 8 hours or overnight.
After 8 hours, remove the sides of the springform pan. I like to serve the cheesecake right from the base of the pan. I’ve found that trying to remove the pan base only messes up the crust.
The secret to slicing beautiful pieces of cheesecake is to slice with a sharp knife, rinsing it in warm water and wiping it dry between every slice.
AN UPDATE: I recently tried this recipe again, only to realize at the last minute that I lost my springform pan when I moved a year ago! All I had was a (relatively new, non-stick) baking pan, so I figured I’d give it a try. I knew my ingredients would taste good. I just didn’t know if I’d be able to get the cheesecake out of the pan!
The good news is: it cooked properly and tasted great!
The bad news is: it was a bit messy slicing it and removing it cleanly from the baking pan.
But baking a cheesecake without a springform pan can be done!
Live the Live ™ 