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Cheesecake

Equipment

  • Stand mixer with whisk attachment
  • 8 ½ inch springform pan
  • Parchment paper
  • Tin foil
  • 9" x 13" baking pan, no higher than springform pan

Ingredients

  • 2 8 ounce packages Philadelphia cream cheese (accept to substitutes)
  • 1 cup granulated sugar
  • 3 large eggs
  • 3 tablespoons fresh lemon juice
  • 1 ½ teaspoons vanilla extract
  • ¼ teaspoon fine salt
  • 3 cups sour cream

Instructions

  • Preheat oven to 350° F.
  • Grease springform pan, line bottom with parchment paper, and wrap outside of pan with two layers of tin foil.

Prepare batter

  • Using mixer with whisk attachment, beat cream cheese and sugar until very smooth, approx. 3 minutes.
  • Beat in eggs, one at a time. Beat until smooth after adding each egg.
  • Add lemon juice, vanilla, and salt, and beat until smooth.
  • Add sour cream and beat until just blended.

Bake

  • Pour batter into springform pan.
  • Place springform pan in baking pan.
  • Add at least 1" of very hot water to baking pan.
  • Place in oven.
  • Bake 45 minutes.
  • Turn off oven without opening oven door.
  • Let cake cool in closed oven for 1 hours.
  • Remove cake from overn and cool to room temperature, approx. 1 hour.
  • Cover with plastic wrap and refrigerate overnight.

Unmold and serve

  • Cover flat plate, larger in diameter than cheesecake, with plastic wrap.
  • Place cheesecake, in pan, over heated burner and move around for 15 seconds, then remove from heat.
  • Wipe sides of pan with hot, damp towel.
  • Run thin metal spatula around between springform pan and cake.
  • Release side of springform pan.
  • Place plastic-wrapped plate on top of cheescake.
  • Invent.
  • Remove bottom of pan and parchment paper.
  • Reinvert onto serving plate.
  • Smooth sides, if necessary, with small metal spatula.
  • Refrigerate until shortly before serving.

Notes

Adapted from Rose Levy Beranbaum’s The Cake Bible.