Preheat
oven to 350 degrees F. (315 degrees F. for convection oven). Wrap the
bottom of an 8-inch
Springform Pan
with two layers of heavy-duty aluminum foil. Set aside another oven-proof pan
that this can sit into. You will use these as a water bath when cooking your
cheesecake, so make sure the aluminum foil come up high enough to keep water out
of your cheesecake. Cut a round piece of parchment to cover the bottom of the
springform pan, and set it in.
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Mix the
graham cracker crumbs, two tablespoons of sugar, and the cooled butter in the
bottom of the springform pan.
Once it
begins to cling together, use a flat object, such as a cup or glass, to firmly
press the cookie crumb mixture onto the bottom of the pan and half way up the
sides. Place this pan into the larger ovenproof pan and set aside.
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Beat the
cream cheese for a minimum of 3 minutes; add the remaining 1 cup sugar and
beat this mixture until it is light and creamy.
NOTE:
Start the mixer on a medium low speed and work up to medium high as the cream
cheese becomes smoother. Use a spatula to scrape down the sides AND the
beaters while mixing so that all the cream cheese is well beaten. It can take up
to five minutes of beating to get a smooth, fluffy cream cheese mixture.
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Add the
eggs, one at a time, beating at medium speed after each one is added. Increase
the speed of the mixer to high and let this mix while you add the lemon juice
and vanilla to your cream mixture.
Stir the
lemon juice and vanilla into the cream to mix well. This will curdle the cream,
so don’t be surprised to see some lumpiness in the cream.
On low
speed of the mixer, carefully add the cream mixture and mix well at medium
speed. As before, frequently scrape down the sides and the beaters so that the
mixture is smooth.
Pour the
mixture into the prepared springform pan.
Place the
two (2) pans into the oven on the middle rack, and fill the larger, outside pan
with hot water until it is about half way up the sides of your cheesecake pan.
Bake this
until it is golden brown and the edges are firm to about 1 inch in on the pan,
about 40 to 45 minutes.
Turn off
the oven, crack the door open, but leave the cheesecake in the two pans inside
the oven until they are cool enough to touch. During this time, the remaining
part of the cheesecake will firm up so that it does not “jiggle” when the pan is
moved. DO NOT CHECK FOR DONENESS BY INSERTING ANYTHING IN YOUR CHEESECAKE.
NOTE: There should be no wet spots or liquid areas in the center
of the cheesecake.
Remember that a cheesecake continues to cook when it is removed
from the oven.
Remove from oven and cool
completely on a wire rack.
NOTE: Cool the cheesecake completely before
attempting to remove from the springform pan.
To remove from pan,
simply release the sides and slide the cheesecake up and out of the pan. The
parchment round on the bottom of the cheesecake will make it easy to slide the
cheesecake onto a serving plate.
Photos showing inside texture of
the cheesecake.
Makes 12 servings.
More Delicious Cheesecake Recipes:
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Chocolate Fudge Cheesecake
Anything chocolate makes it on my list of favorites, and this
cheesecake
is one of those. |
Chocolate Peanut Butter Cheesecake
Peanut butter and chocolate! This delightful combination of flavors will
remind you of one of your favorite childhood candy bars. |
Chocolate Hazelnut Swirl Cheesecake
This cheesecake
is for serious chocophiles. Imagine the hazelnut spread
on a bed of crunchy nuts and a piping hot cup of coffee - it's a sweet
temptation. |
Pumpkin Cheesecake
Never again make a pumpkin pie
for the holiday. This cheesecake is absolutely wonderful. Let your
family be the judge! |
Sweet Potato Cheesecake
A wonderful cheesecake with a
light sweet potato taste. |
