cheesecake
Ingredients
- 2 cups graham cracker crumbs, finely ground
- 6 tbsp unsalted butter, melted
- 3 tbsp granulated sugar
- 1/4 tsp kosher salt
- 32 oz cream cheese, room temperature
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1 tsp vanilla extract
- 1/2 tsp kosher salt
- 3 large eggs, room temperature
- 1/2 cup sour cream, room temperature
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
Instructions
- Preheat oven to 350°F. Wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil, ensuring no water can seep through. Mix graham cracker crumbs, melted butter, 3 tbsp sugar, and 1/4 tsp salt in a bowl until it resembles wet sand. Press firmly into the bottom of the prepared pan, using the bottom of a measuring cup to create an even, compact layer. Bake for 8 minutes until lightly golden, then remove and cool for 5 minutes.
- While crust cools, whisk together 1 cup sugar and cornstarch in a small bowl to prevent lumps in the filling. This technique prevents graininess in the final cheesecake.
- In a large bowl, beat room-temperature cream cheese on low speed for 2 minutes until completely smooth and creamy, scraping the bowl often. Do not overmix. Add the sugar-cornstarch mixture and beat on low for 1 minute. Add vanilla extract, 1/2 tsp salt, and lemon zest; beat for 30 seconds.
- Add eggs one at a time, beating on low speed for 15 seconds after each addition. After the last egg, beat for only 10 more seconds. Fold in sour cream and lemon juice by hand with a rubber spatula until just combined—do not overmix, as this incorporates excess air and causes cracks.
- Pour filling onto the cooled crust. Tap the pan firmly on the counter 3 times to release air bubbles. Place the springform pan inside a larger roasting pan. Add hot water to the roasting pan until it reaches halfway up the sides of the springform pan.
- Bake in the preheated 350°F oven for 45-50 minutes. The cheesecake is done when the edges are set and pull away slightly from the pan, but the center 2-inch diameter circle still jiggles slightly when gently shaken—it should not be completely firm.
- Turn off the oven and crack the door open 4 inches. Let the cheesecake sit in the cooling oven for 1 hour. This gradual cooling prevents the top from cracking.
- Remove from oven and water bath. Cool completely at room temperature for 30 minutes, then refrigerate for at least 8 hours or overnight before serving. Run a thin knife around the edges before unlatching the springform to prevent cracks.
Inspired by Anne Burrell’s winning cheesecake. This is a plausible recreation, not the chef’s original recipe.