My Guy Tys absolutely fantastic drool-worthy, creamy, light, delicious cheesecake. Truly an ultimate in my book!
- 2 cups finely ground graham crackers,
- 30 about 30 squares
- 1/2 teaspoon ground cinnamon
- 1 stick butter, melted
- 1 pound cream cheese, softened,2-8oz.
- 3 eggs
- 1 cup sugar
- 1 pint sour cream
- 1 lemon, zested
- Dash of vanilla
Adapted from keyingredient.com
For the crust:
Preheat oven to 325. In a mixing bowl, combine crust ingredients with a fork untilevenly 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, press the crumbs down into the base , and 1 inch up the sides. Refrigerate for 5 -10 minutes.
For the filling:
In the bowlof an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, one at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, about 1 to 2 minutes. Add sour cream lemon zest, and vanilla. Periodically scrape down the sidesof the bowl and beaters. The batter should be well-mixed but not over beaten. Pour the filling into thecrust lined pan and smooth the top with a spatula.
Set the chhesecake on a large piece ofaluminum foil, and fold up the sides around it. Place the cake pan in a large roasting pan and pour boiling water into the pan until the water is about halfway up the sides of the springform pan. This foil will keep water from seeping into the cheesecake. Bake for 45-50 minutes. The cheesecake should still jiggle. It will firm up after chilling. Be careful not to overcook. Let cool in pan for 30 minutes. Chill in the fridge for 4 hours at least. Loosen the sides of the cheesecake by running a knife around the inside rim. Unmold and transfer to plate. Spread on your choice of topping or eat plain.