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Rich and Creamy Cheesecake

Source of Recipe


Cook's Illustrated






List of Ingredients



• 1 Tbsp unsalted butter, melted
  
• 3 Tbsp graham cracker crumbs
  
• 2 lbs. cream cheese
  
• 1-1/4 cups sugar
  
• 4 large eggs
  
• 1 tsp minced lemon zest
  
• 2 tsp vanilla extract
  
• 1/4 cup heavy cream
  
• 1/4 cup sour cream
  






Instructions



1. Adjust oven rack to middle position and heat oven to 325 degrees (F). Line bottom of 9-inch springform pan with foil, tuck foil underneath pan bottom, assemble pan, then pull foil around side of pan. Brush bottom and sides with butter. Sprinkle crumbs over bottom. Tilt pan in all directions to coat evenly with crumbs. Cover pan underneath and along sides with sheet of heavy-duty foil and set in large roasting pan. Bring kettle of water to boil for water bath.
   
   
2. Meanwhile, beat cream cheese in bowl of electric mixer until smooth. Gradually add sugar and beat on medium speed until sugar dissolves, about 3 minutes. Add eggs, one at a time, beating just until incorporated and scraping down after each addition. Add zest and vanilla and beat until just incorporated. Remove bowl from mixer; stir in cream and sour cream.
   
   
3. Pour batter into prepared pan. Set roasting pan on oven rack and pour enough boiling water to come about halfway up side of springform pan. Bake until perimeter of cake is set, but center jiggles like Jell-O when pan is tapped, 55 to 60 minutes. Turn off heat and leave oven door ajar, using a long-handled fork or spoon to hold it open for 1 hour longer. Remove springform pan from water bath and set it on a wire rack; cool to room temperature. Cover and refrigerate until chilled, at least 4 hours. (Can be refrigerated up to 4 days.)
   
   Serves 12 to 16
   
   LIGHT AND AIRY CHEESECAKE: Follow recipe for Rich and Creamy Cheesecake, separating eggs. Add egg yolks, rather than whole eggs, at instructed time. Continue with recipe, stirring in cream and sour cream. Beat egg whites to soft peaks. Fold whites into batter, pour into prepared pan, and bake, reducing cooking time to 45 to 50 minutes.
   
   DENSE AND FIRM CHEESECAKE: Follow recipe for Rich and Creamy Cheesecake, disregarding instructions for water bath. Bake cake at 500 degrees for 10 minutes. Reduce oven temperature to 200 degrees (leave oven door open until temperature reduces). Bake until cheesecake perimeter is set, but center jiggles like Jell-O when pan is tapped, about 1 hour longer. Continue with cooling instructions above.