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Creamy Lemon Cheesecake
Makes about 12 servings, using a 9-inch springform pan
Graham Cracker Crust:
1½ cups graham cracker crumbs
2 tablespoons granulated sugar
½ teaspoon ground cinnamon
6 tablespoons unsalted butter
Filling:
3 packages (8 ounces each) cream cheese,
room temperature
1½ cups granulated sugar
5 eggs, room temperature
1 teaspoon pure vanilla extract
1 teaspoon lemon zest
1½ pints sour cream
Preheat Waring Pro
®
Roaster Oven to 325°F. Place roasting rack in the
roasting pan. Butter a 9-inch springform pan.
Place ingredients for crust in a food processor tted with the metal
chopping blade. Process until mixture comes together. Pat crumb crust
evenly into prepared springform pan.
Cut each package of cream cheese into 6 pieces and place all in a
large stainless mixing bowl. Beat cream cheese in a mixer on low
speed until very smooth. Scrape bowl and beaters/paddle with a large
rubber spatula and continue to beat on low speed while adding the
sugar. Scrape bowl and beaters. Add eggs one at a time, making sure
each is incorporated into the batter before adding the next. Mix in
vanilla and lemon zest. With the large rubber spatula, carefully fold in
the sour cream in three additions; be sure the batter is homogenous.
Pour lling into prepared pan. Carefully wrap the bottom and sides of
pan with aluminum foil to prevent water from seeping into pan. Cover
the top of the pan with foil as well.
Pour 4 cups of water into roasting pan and lower wrapped cheesecake
into roaster. Place lid on roaster and bake for 1 hour and 15 minutes
and turn roaster off. Without lifting the lid keep cheesecake in roaster
for at least 1 hour. Remove cheesecake and place on a cooling rack.
Once completely cool wrap well with plastic and refrigerate for at least
6 hours before serving.
Serve with fresh berries and raspberry coulis.
Nutritional information per serving:
Calories 592 (62% from fat) • carb. 47g • pro. 10g • fat 41g • sat. fat 23g • chol.
186mg • sod. 346mg • calc. 119mg • fiber 0g