Beverly Hills Cheesecake

Recipe by Derf2440
READY IN: 9hrs 20mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place oven rack in centre of oven, heat to 350 degrees.
  • Coat bottom and sides of 9 inch springform pan evenly with butter, reserve.
  • Cut cream cheese into 1 inch cubes, place in large mixer bowl.
  • Beat at medium speed, scraping down sides of bowl as needed, until completely smooth.
  • Beat in lemon rind and 1 teaspoon of the vanilla.
  • Continue beating at medium speed while very slowly adding 1/2 cup of the sugar to cheese mixture and scraping down sides of bowl as needed, beat until sugar is absorbed.
  • Add eggs, about 1/4 cup at a time, beating well and scraping down sides of bowl after each addition.
  • Pour batter into reserved pan, spread top smooth.
  • Gently rotate pan several quarter turns to settle batter.
  • Bake until centre is just set, about 25 minutes.
  • Transfer pan to wire rack away from drafts.
  • Let cool undisturbed 30 minutes.
  • Do not turn oven off.
  • While cake is cooling, mix sour cream, remaining 1/2 cup sugar and remaining 1 teaspoon vanilla in medium bowl until smooth.
  • Gently spread sour cream mixture evenly over partially baked cake.
  • (cake will not fill pan to the top) Rotate pan several quarter turns to settle sour cream mixture.
  • Return pan to oven, bake until sour cream mixture is set, about 10 minutes.
  • Turn oven off.
  • Let cake stand in oven with door propped open 8 inches for 30 minutes.
  • Transfer pan to wire rack away from drafts.
  • Let cool undisturbed until sides and bottom of pan are completely cooled to room temperature.
  • Remove sides of pan.
  • Refrigerate cake uncovered 2 hours.
  • Cover cake loosely with plastic wrap, refrigerate overnight or at least 6 hours.
  • Garnish with grapes before serving, if desired.
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