Proper cheesecake is in essence really thick custard. Instead of using whipping cream as you would for a
creme anglaise, cheesecake ratchets up the fat content by maxing out on cream cheese. With help from a little flour and lemon zest, the cheesecake in this recipe has a firm texture with a subtle lemon flavor.
I rarely recommend a particular brand of anything in my cooking. I have my favorite brands, you have yours and we are both happy. However, with cheesecake I must put my foot down. Philadelphia Cream Cheese is simply the best for cheesecake - no question. It is smooth and creamy, and despite having a number of artificial ingredients I would normally take issue with, I never use anything different in my cheesecake.
This cheesecake recipe is largely based on one listed in
The Baker's Dozen Cookbook, a cookbook on baking that I cannot recommend enough. Years ago, after casting around for a good recipe, I found this one. After a few tweaks to suit my palette, I never looked back.
Makes a 9 inch cheesecake
1 1/2
cups graham cracker crumbs1
tbsp sugar4
tbsp unsalted butter, melted
2
lb Philadelphia brand cream cheese1 1/4
cups sugar- Grated zest of one to two lemons
4
large eggs2
tbsp flour1/2
cup sour cream
Position your oven rack in the upper third of the oven to encourage a lightly-browned top to your cheesecake. Preheat to 375°F.
In a medium sized bowl, mix the graham cracker crumbs with the sugar and melted butter. Distribute them over the base of a nine inch spring form pan. Press down on the crumbs with the base of a flat glass or similar object to compress them slightly. Put into the oven and bake for 10 minutes. Remove from oven and set aside to cool.
Reduce the oven temperature to 200°F.
In a large bowl, combine the cream cheese, sugar, lemon zest, and vanilla extract. Using an electric mixer, slowly beat the ingredients together until they form a smooth mass. Don't over beat as this will add air to the mixture that will in turn cause unsightly bubbles in the final cheesecake. Add the eggs one at a time, beating between additions. Scape down the sides of the bowl as needed to ensure that all the cream cheese is evenly mixed in. Finally, add in the flour and the sour cream. Continue beating slowly until everything is beautifully smooth and as luscious as an advertisement for chocolate.
Pour the mixture over the crumb crust and place into the oven. Bake for about 50 minutes until the center of the cheesecake is just set and barely jiggles when shaken. Do not over bake or the cheesecake will not be as creamy. Remove from oven and cool at room temperature. Do not allow to cool too quickly (like by a drafty window) as this may cause the cheesecake to crack.