Cheese Cake
Ingredients
FOR CRUST
- 5 tablespoons unsalted butter, melted, plus room-temperature butter for pan
- 12 graham crackers (3-by-5 inch)
- 1/4 cup sugar
- 1/4 teaspoon coarse salt
FOR FILLING
- 2 1/2 pounds bar cream cheese, room temperature
- 1 1/2 cups sugar
- 1 teaspoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice
- 1/2 teaspoon coarse salt
- 4 large eggs
- 1 cup sour cream
Directions
- Preheat oven to 375 degrees.
- Make crust: Butter a 9-by-3-inch springform pan.
- In a food processor, pulse graham crackers until fine crumbs form; add melted butter, sugar, and salt, and pulse to combine.
- Press crumb mixture into bottom and about 1 inch up side of pan.
- Bake until set, 12 to 15 minutes; let cool on a wire rack. Reduce oven to 325 degrees.
- Set a kettle of water to boil.
- Make filling: Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl.
- Gradually add sugar, beating until fluffy.
- Beat in lemon zest and juice, and salt. Beat in eggs, one at a time, scraping down side of bowl after each addition.
- Beat in sour cream.
- Wrap bottom half of pan in foil.
- Pour in filling; place in a roasting pan.
- Pour in boiling water to come halfway up side of springform.
- Bake until just set in center, about 1 3/4 hours. Remove pan from water; let cool 20 minutes.
- Run a paring knife around edge; let cool completely. Cover; chill overnight before serving.