Source: Joy of Cooking by Irma S. Rombauer, Marion Romabuer Becker and Ethan Becker. Edition 1997
Makes 12 to 16 servings.
Preparation time: 2 hours
Tips: Prepare 24 hours before serving.
Ingredients
Preparation
1 tablespoon unsalted butter
1/4 cup graham cracker crumbs
2 pounds cream cheese
1 1/3 cups sugar
4 large eggs
1/4 cup heavy cream
1/4 cup sour cream
1 teaspoon grated lemon zest
2 teaspoons vanilla
1. Have all ingredients at room temperature, 68 F to 70 F degrees. Per-heat the oven to 325 F degrees.
2. Coat the bottom and sides of a 10-inch spring form pan with the butter, sprinkle with the graham crackers. Tilt and tap the pan to spread the crumbs evenly over the bottom and sides.
3. In a large bowl, beat cream cheese just until smooth, 30 to 60 seconds. Gradually add the sugar and beat until smooth and creamy, 1 to 2 minutes.
4. Beat in eggs, one at a time, just until incorporated, scraping the sides of the bowl and the beaters after each addition
5. Add and beat at low speed just until mixed, heavy cream, sour cream, lemon zest and vanilla.
6. Scrape the batter into the pan and smooth the top. Set the pan on a length of wide heavy -duty aluminum foil. Fold the foil carefully un the sides of the pan without tearing it. Set the pan in a large baking dish or roasting pan.
7. Set the baking dish in the oven and pour in enough boiling water to reach halfway up the sides of the cheesecake pan. Bake until the edge of the cake looks set but the center jiggles slightly when the pan is tapped, 55 to 60 minutes. Turn off the oven, prop the door ajar with the handle of a wooden spoon, and let the cake cool in the oven for 1 hour. Remove to a rack and let it cool completely in the pan before un-molding.
8. Cover and refrigerate for at least 6 hours, preferably 24 hours, before serving.
NOTE: Baking in a water bath yields an ultra creamy cheesecake with a texture that is consistent from the edge to the center. You can bake any crustless cheesecake this way.
Cake may also be bake in a 9” mold, bake time may be slightly longer. More often I use a 10” mold.
Cheesecake - Creamy
Water-bath baked
