Creamy Lemon Cheesecake
Makes about 12 servings, using a
Graham Cracker Crust:
1½ cups graham cracker crumbs
2tablespoons granulated sugar
½ teaspoon ground cinnamon
6tablespoons unsalted butter
Filling:
3 packages (8 ounces each) cream cheese, room temperature
1½ cups granulated sugar
5 eggs, room temperature
1teaspoon pure vanilla extract
1teaspoon lemon zest 1½ pints sour cream
Preheat Waring Pro® Roaster Oven to 325°F. Place roasting rack in the roasting pan. Butter a
Place ingredients for crust in a food processor fitted with the metal chopping blade. Process until mixture comes together. Pat crumb crust evenly into prepared springform pan.
Cut each package of cream cheese into 6 pieces and place all in a large stainless mixing bowl. Beat cream cheese in a mixer on low speed until very smooth. Scrape bowl and beaters/paddle with a large rubber spatula and continue to beat on low speed while adding the sugar. Scrape bowl and beaters. Add eggs one at a time, making sure each is incorporated into the batter before adding the next. Mix in vanilla and lemon zest. With the large rubber spatula, carefully fold in the sour cream in three additions; be sure the batter is homogenous.
Pour filling into prepared pan. Carefully wrap the bottom and sides of pan with aluminum foil to prevent water from seeping into pan. Cover the top of the pan with foil as well.
Pour 4 cups of water into roasting pan and lower wrapped cheesecake into roaster. Place lid on roaster and bake for 1 hour and 15 minutes and turn roaster off. Without lifting the lid keep cheesecake in roaster for at least 1 hour. Remove cheesecake and place on a cooling rack. Once completely cool wrap well with plastic and refrigerate for at least 6 hours before serving.
Serve with fresh berries and raspberry coulis.
Nutritional information per serving:
Calories 592 (62% from fat) • carb. 47g • pro. 10g • fat 41g • sat. fat 23g • chol.
186mg • sod. 346mg • calc. 119mg • fiber 0g
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