Recipe of the Week!

Cheesecake

I have mentioned about being behind in my blogging, this recipe included. Matt requested cheesecake for his birthday a few weeks ago. I have only made cheesecake one other time and was slightly disappointed in how that one turned out. That was when I learned that cheesecake can crack if you aren't careful. This time I tried a little harder, but didn't go to the lengths some will go to to have a perfect cheesecake. I was not about to get involved in wrapping pans in foil and preparing water baths. After all, a cracked cheesecake is still going to taste good. I did take precautions in the cooling process as a compromise. I'm happy to say it worked and I didn't have a large ravine running through my dessert. I would recommend this recipe. It was pretty easy and tasted delicious.

Ingredients: 

Crust:

2 cups finely ground graham crackers
1/2 teaspoon cinnamon
1 stick unsalted butter, melted

Filling:
1 pound cream cheese, softened
3 eggs
1 cup sugar
1 pint sour cream
1 lemon, zested
1 dash vanilla extract

Directions:

Preheat the oven to 325 degrees F.

For the Crust:
In a mixing bowl, combine the ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 9-inch springform pan with non-stick cooking spray. Pour the crumbs into the pan and press the crumbs down into the base and 1-inch up the sides. Refrigerate while you are making the filling.

For the Filling:
In the bowl of an electric mixer, beat the cream cheese on low speed until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy. Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed but not overbeaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.

Bake for 45 minutes. The cheesecake should still jiggle (it will firm up after chilling). After 45 minutes, turn your oven off, crack open your oven door, and let the cheesecake cool in there for 45 minutes. Remove from the oven and let cool in the pan on the counter for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim.