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Classic cheese cakes Recipe
|Unsalted butter||6 Tablespoon|
|Cracker crumbs||1 1⁄2 Cup (24 tbs)|
|Fine salt||1 Pinch|
|Cream cheese||900 Gram (at room temperature)|
|Sugar||2 Cup (32 tbs)|
|Sour cream||1 Cup (16 tbs)|
|Eggs||6 Large, lightly beaten|
|Vanilla paste/Vanilla extract||2 Tablespoon|
|Finley grated lemon zest||1 Teaspoon|
|Finley grated orange zest||1 Teaspoon|
Calories 766 Calories from Fat 431
% Daily Value*
Total Fat 49 g74.8%
Saturated Fat 25.6 g127.8%
Trans Fat 0 g
Cholesterol 257.2 mg
Sodium 652.4 mg27.2%
Total Carbohydrates 74 g24.6%
Dietary Fiber 2.1 g8.3%
Sugars 53 g
Protein 12 g23.3%
Vitamin A 32.9% Vitamin C 2.6%
Calcium 13.3% Iron 5.2%
*Based on a 2000 Calorie diet
For the crust: Melt the butter, covered in the microwave, in a medium microwave safe bowl, or a saucepan. Brush a 9-inch springform pan with some of the butter. Stir the remaining butter together with the crumbs, sugar, and salt. Press the crumb mixture over the bottom of the pan, taking care to get the crust evenly into the edges. Bake until golden brown, 15 to 18 minutes. Cool. Wrap the bottom and up the sides of the pan with foil and put in a roasting pan.
For the filling: Beat the cream cheese on medium speed with a hand-held mixer until smooth. Add 1 1/4 cups sugar and beat just until light and fluffy, scraping the sides of the bowl and beaters as needed. Slowly beat in 3/4 cup sour cream, then eggs (1 at a time), 1 tablespoon vanilla and both citrus zest; take care not to over whip. Pour into the cooled crust.
Bring a medium saucepan of water to a boil. Gently place the roasting pan in the oven (don't pull the rack out of the oven). Pour in enough hot water to come about halfway up the side of the springform pan. Bake the cheesecake for 1 hour and 10 minutes.The outside of the cake will set but the center will still be loose.
Meanwhile, stir together the 1 1/4 cups sour cream, 1/3 cup sugar and vanilla paste. Spread over the top of the cooked cheesecake and return to the oven for 5 minutes. Turn the oven off, cook the cheesecake in the residual heat in the oven for 1 hour. This gentle finish minimizes the risk of the dreaded crack in your cheese cake.
Remove cheesecake from the roasting pan to a rack. Run a knife around the edges and cool to room temperature. Cover and refrigerate at least 8 hours or overnight.
Bring cheesecake to room temperature 30 minutes before serving. Remove the springform ring. Dip a knife in warm water, wipe dry before slicing each a piece. Serve with berries. if desired