Cheesecake is the perfect dessert for when the weather starts warming up. It’s cold and tart, and essential for your backyard barbeque. I adapted this cheesecake recipe from the lovely Barefoot Contessa, Ina Garten. I absolutely love all of her recipes; they are simple to follow and turn out beautifully. This cheesecake is rich and decadent, and is complemented by any topping perfectly. Ina uses a mixed berry topping for hers, but I prefer a traditional topping of sour cream.
Ingredients
For the crust:
1 1/2 cups graham cracker crumbs
2 tablespoon sugar
1 stick unsalted butter, melted
For the filling:
2 1/2 pounds cream cheese, at room temperature
1 1/2 cups sugar
5 whole extra-large eggs, at room temperature
2 extra-large egg yolks, at room temperature
1/4 cup sour cream
2 teaspoons grated lemon zest (1 lemon)
1 tablespoon pure vanilla extract
For the topping:
1 pint sour cream
1/2 cup sugar
1 teaspoons vanilla extract
Directions
Preheat the oven to 350 degrees F.
To make the crust, combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature.
Raise the oven temperature to 450 degrees F.
To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust.
Bake for 15 minutes. Turn the oven temperature down to 225 degrees and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.
Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.
For the topping, mix sour cream, sugar, and vanilla extract until combined. Pour sour cream topping over cooled cheesecake! Happy Baking :)