Cream Cheese Cheesecake (page 97)
6 Tbsp. unsalted butter, melted
1 1/2 cups fine cookie crumbs (chocolate wafers,
graham crackers, gingersnaps or
shortbread cookies)
1 1/2 pounds cream cheese, at room temperature
1 cup sugar
5 large eggs
1 tsp. grated lemon zest
1 tsp. vanilla extract
1/4 tsp. salt
1 cup sour cream, at room temperature
1. Preheat oven to 325 degrees. Wrap the outside of a 9-inch springform pan in a double layer of foil. Lightly brush inside of pan with 1 Tbsp. melted butter.
2. In a bowl, mix together cookie crumbs and remaining butter. Pat mixture evenly into bottom of pan, pressing it down. Bake until crust is firm, about 15 minutes. Cool on wire rack.
3. In the bowl of a mixer fitted with a whisk attachment, beat cream cheese and sugar for 2 minutes. Add eggs one at a time, scraping down the sides of the bowl frequently. Beat in lemon zest, vanilla and salt. Fold in sour cream by hand.
4. Scrape filling into crust, and smooth top. Bake until cake is barely set, about 50-60 minutes. Cool in pan on a wire rack, then cover, and refrigerate for at least 3 hours or overnight. Run a knife around edge of pan. Remove sides of pan and serve the cake as is, or with berries. Serves twelve people.
Family comments:
Al:"light, vanilla flavor, not too sweet or rich"
Colleen: "sweet, yet not too decadent...just right!"
Looks yummy in my tummy!!
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