Cream Cheese Cheesecake

Recipe by zzz9778
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • Cookie crust
  • 12
    cup unsalted butter, melted
  • 1 12
    cups fine cookie crumbs (use graham crackers, vanilla or chocolate wafers, gingersnaps or shortbread cookies)
  • Cheesecake filling
  • 2
    (10 ounce) packages cream cheese, at room temperature
  • 1
    cup sugar
  • 4
    large eggs
  • 1
    teaspoon lemon zest
  • 12
    teaspoon vanilla extract
  • 14
    teaspoon salt
  • 1 12
    cups sour cream, at room temperature
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DIRECTIONS

  • Preheat the oven to 325°F.
  • Lightly brush the inside of a 9-inch pie or cake pan and the outside of a smaller pan with some of the melted butter.
  • In the bowl of a food processor, combine the crumbs and remaining butter.
  • Pat the mixture evenly into the pan and press it down with the bottom of the smaller pan.
  • Bake until firm and lightly browned, about 15 minutes.
  • Cool on a wire rack.
  • In the bowl of a mixer fitted with the whisk attachment, beat the cream cheese and sugar for 2 minutes.
  • Add the eggs one at a time, scraping down the sides of the bowl frequently.
  • Beat in the lemon zest, vanilla and salt.
  • Fold in the sour cream by hand.
  • Scrape the filling into the crust and smooth the top.
  • Bake until the cake is barely set, about 45 minutes.
  • Cool in the pan on a wire rack, then cover and refrigerate for at least 3 hours or overnight.
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