INGREDIENTS
Crust:
2 cups graham cracker crumbs
1/4 cup granulated white sugar
1/2 cup unsalted butter, melted
Filling:
32 ounces cream cheese, room temperature (use full fat, not reduced or fat free cream cheese)
1 cup granulated white sugar
3 tablespoons all purpose flour
5 large eggs, room temperature
1/3 cup heavy whipping cream
1 tablespoon lemon zest
1 teaspoon pure vanilla extract
METHOD
spray with Pam, a 9 inch springform pan. Place the springform pan on a larger baking pan to catch any leakage while the cheesecake is baking. Preheat oven to 350 degrees F with rack in center of oven.
For Crust: In a medium sized bowl combine the graham cracker crumbs, sugar, and melted butter. Press the crumbs evenly over the bottom and about 1 inch up the sides of the springform pan. Cover and refrigerate while you make the filling.
For Filling: In bowl of your electric mixer place the cream cheese, sugar, and flour. Beat on medium speed until smooth (about 2 minutes), scraping down the bowl as needed. Add the eggs, one at a time, beating well (about 30 seconds) after each addition. Scrape down the sides of the bowl. Add the whipping cream, lemon zest, vanilla extract and beat until incorporated. Remove the crust from the refrigerator and pour in the filling. Place the cheesecake pan on a larger baking pan and place in the oven.
Bake for 15 minutes and then lower the oven temperature to 250 degrees F and continue to bake for about another 60 – 90 minutes or until firm and only the center of the cheesecake looks a little wet and wobbly. (The baking time can vary due to the differences in ovens, so make sure to check that the cheesecake is firm with only the center being a little wet and wobbly.) Remove from oven and place on a wire rack.
Let cool completely before covering with plastic wrap. Refrigerate several hours, preferably overnight. Serve with fresh fruit or fruit sauces.
Makes one – 9 inch cheesecake.