Total Time
12hrs 30mins
Prep 30 mins
Cook 12 hrs

This is a recipe from a beautiful restaurant named "Syrah" located in Santa Rosa, California. Active time: 30 min Start to finish: 12 hr (includes cooling and chilling)

Ingredients Nutrition

Directions

  1. Make crust:
  2. Put oven rack in middle position and preheat oven to 350°F Butter bottom and side of a 9-inch springform pan.
  3. Stir together cookie crumbs and butter in a bowl. Reserve 1/4 cup crumb mixture for sprinkling over cheesecake, then pat remainder onto bottom and 1 1/2 inches up side of springform pan.
  4. Put pan in a shallow baking pan and bake until golden, about 10 minutes.
  5. Cool completely on a rack, about 25 minutes. Leave oven on.
  6. Make filling while crust bakes:
  7. Beat cream cheese, mascarpone, and sugar in a large bowl with an electric mixer at medium high speed until fluffy, 3 to 5 minutes.
  8. Add eggs 1 at a time, beating well after each addition.
  9. Add vanilla, lemon juice, and salt and mix at low speed until combined.
  10. Pour into cooled crust and bake until cake is set and puffed around edge but still trembles slightly when pan is shaken gently, 25 to 30 minutes.
  11. Cool slightly in springform pan on rack, about 20 minutes.
  12. (Cheesecake will continue to set as it cools.) Leave oven on.
  13. Make topping:
  14. Stir together sour cream, sugar, vanilla, lemon juice, and salt in a small bowl and spoon over cheesecake, spreading gently and evenly, leaving a 1/4-inch border around edge.
  15. Bake cheesecake until topping is set, about 10 minutes.
  16. Run a thin knife around edge to help prevent cracking.
  17. Sprinkle top with reserved crumbs and cool completely in pan on rack, then chill, loosely covered, at least 8 hours.
  18. NOTES:.
  19. • Cheesecake can be chilled, loosely covered, up to 3 days.
  20. • Cut cake with a long, thin sharp knife dipped in a tall glass of hot water.

Reviews

(2)
Most Helpful

This turned out lovely, but I couldn't really taste such a difference from regular cheesecakes.

Shasha June 13, 2009

Mmmmmmm....Heaven!!! This was so easy and refreshingly delicious! We loved it, everyone gave it a thumbs up. The crust is a nice change from your usual graham cracker crust. I followed the directions exactly except I used fat-free cream cheese to cut back on some of the calories. I did cook it a little longer to get it to set up, but that may have been my oven. It was delicious plain, we also tried it with cherry pie filling topping and it was VERY good!. Thanks for a keeper that is going to make many reappearances at our house.

Alskann March 17, 2008

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