Combine all Crust ingredients in a bowl and press firmly into the bottom of a 9-inch springform pan.
Bake crust for 10 minutes. Let cool.
Wrap the bottom of the springform pan tightly in heavy-duty aluminum foil.
In a large bowl, beat all Filling ingredients until smooth and creamy. Do not overbeat.
Pour filling over cooled crust.
Place springform pan inside a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan (water bath).
Bake for 60-75 minutes, or until the edges are set but the center still jiggles slightly.
Turn off oven and let cheesecake cool in the oven with the door slightly ajar for 1 hour.
Refrigerate for at least 6 hours, or preferably overnight, before serving.
Ingredients
8
1 3/4 cups175 gGraham cracker crumbs
6 tbsp85 gUnsalted butter-melted
1/4 cup50 gBrown sugar-packed
32 oz900 gCream cheese-softened
1 1/2 cups300 gGranulated sugar
1 cup240 mLSour cream-full fat
1/4 cup60 mLHeavy cream
33Large eggs
1 tsp5 mLVanilla extract
1 tbsp15 mLLemon juice
Equipment
9-inch springform pan
Mixing bowls
Electric mixer
Measuring cups and spoons
Roasting pan
Aluminum foil
Instructions
Preheat oven to 325°F (160°C).
Combine all Crust ingredients in a bowl and press firmly into the bottom of a 9-inch springform pan.
Bake crust for 10 minutes. Let cool.
Wrap the bottom of the springform pan tightly in heavy-duty aluminum foil.
In a large bowl, beat all Filling ingredients until smooth and creamy. Do not overbeat.
Pour filling over cooled crust.
Place springform pan inside a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan (water bath).
Bake for 60-75 minutes, or until the edges are set but the center still jiggles slightly.
Turn off oven and let cheesecake cool in the oven with the door slightly ajar for 1 hour.
Refrigerate for at least 6 hours, or preferably overnight, before serving.
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