Cheesecake
A classic cheesecake that is easier to make than you might think! Cheesecake i decadent and delicious. Serve it plain or topped with berries, it is sure to earn a top spot on your favorites list. Adapted slightly from Ina Garten.
Servings: 12 servings
Calories: 674kcal
Ingredients
- 9 graham crackers crushed into crumbs
- 6 tablespoons melted butter
- 2 1/2 pounds cream cheese softened
- 1 1/2 cups sugar
- 6 whole large eggs at room temperature
- 2 large egg yolks at room temperature
- 1/4 cup sour cream
- zest of 2 lemons
- 1 1/2 teaspoons vanilla extract
- 1 cup raspberry jam
- fresh berries for serving optional
Instructions
- Preheat oven to 350°.
- Mix graham cracker crumbs and melted butter together in a small bowl. Press into bottom of a 9 inch springform pan.
- Bake for 8 minutes. Remove from oven and set aside to cool. Raise oven temperature to 450*.
- Add cream cheese to a mixing bowl with sugar on medium- high for 5 minutes. Scrape down sides of bowl.
- On medium speed add eggs, 2 at a time beating until incorporated.
- Add sour cream, lemon zest and vanilla.
- Continue mixing until well combined.
- Pour into prepared crust.
- Bake on a lower oven rack for 15 minutes. Lower oven temperature to 225° and continue baking 1 hour 15 minutes.
- Turn oven off, leaving cake in oven. Open oven door wide for 30 minutes.
- Remove cake from oven to a wire rack to cool completely.
- Wrap cake tightly with plastic wrap and chill overnight.
- Run a hot knife around edge of pan to loosen. Remove sides of pan, leaving cheesecake on springform pan bottom for serving.
- Stir jam until smooth and spoon over cheesecake. Top with berries if desired.
Notes
Store cheesecake wrapped tightly in plastic wrap in refrigerator up to 5 days.
Nutrition
Serving: 1g | Calories: 674kcal | Carbohydrates: 60g | Protein: 12g | Fat: 44g | Saturated Fat: 25g | Polyunsaturated Fat: 15g | Cholesterol: 253mg | Sodium: 453mg | Fiber: 2g | Sugar: 46g