Creamy cheesecake with a traditional graham-cracker crust. Great served with fresh fruit or berries.
-By John Strommen
1 cup graham cracker crumbs
2 Tbsp melted unsalted butter
2 ½ lbs cream cheese at room temperature
1 ¼ cups superfine sugar
6 Tbsp sour cream
½ tsp freshly grated lemon zest
1/8 tsp salt
5 large eggs, at room temperature
¼ cup heavy cream
¼ cup milk
- Preheat the oven to 300 degrees. Lightly coat the sides and bottom of a 9-inch round springform pan with butter. Set aside.
- Combine graham cracker crumbs and melted butter in a medium mixing bowl, using your fingertips to blend the mixture well. Pour it into the prepared pan and, using your fingertips, press it firmly into the bottom to cover smoothly. Place pan in the refrigerator while you prepare the batter.
- Place the cream cheese and sugar in the large bowl of an electric mixer and beat it for about 5 minutes, or until the mixture is quite pale and fluffy and the sugar is well-incorporated. Beat in the sour cream, lemon zest, and salt and beat to combine. Add the eggs, one at a time, beating to incorporate after each addition. Add the cream and milk and beat just to blend.
- Remove the prepared pan from the refrigerator. Pour the batter into the pan and smooth out the top with an offset spatula. Place the pan in a baking pan lare enough to hold it leaving space on all sides. Pour in water to come halfway up the springform pan and place it in the preheated oven. Bake, without opening the oven door, for 50 minutes, or until a sharp knife inserted into the center comes out clean. Turn off the oven, open the oven door, and allow the cake to cool in the oven.
- When the cake is cool, open the springform and transfer the cake to a cake platter, leaving it on the pan bottom. Serve it at room temperature or chilled with fresh fruit or berries if desired.