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Butter, or spray with a non
stick vegetable spray,
a 9 inch (23 cm) springform pan. Place the springform pan on a larger
baking pan to catch any leakage while the cheesecake is baking. Preheat oven to 350
degrees F (177 degrees C) with rack in center of oven.
For Crust: In a medium sized bowl
combine the graham cracker crumbs, sugar, and melted butter. Press the crumbs evenly over the bottom and about 1 inch (2.5 cm) up the sides of the springform pan.
Cover and refrigerate while you make the filling.
For Filling:
In bowl of your electric
mixer place the cream cheese, sugar, and flour. Beat on medium speed until
smooth (about 2 minutes), scraping down the sides of the bowl as needed.
Add the eggs, one at a time, beating well (about 30 seconds) after each
addition.
Scrape down the sides of the bowl. Add the whipping cream, lemon
zest, vanilla extract and beat until incorporated. Remove the crust from
the refrigerator and pour in the filling. Place the cheesecake pan in the oven.
Bake for 15
minutes and then lower the oven temperature to 250 degrees F (120 degrees C) and
continue to bake for about another 60-90 minutes or until firm and only the center of the cheesecake looks a little wet and
wobbly. (The baking time can vary due to the differences in ovens, so make
sure to check that the cheesecake is firm with only the center being a little
wet and wobbly.)
Remove from oven and place on a wire rack.
Meanwhile, in a small bowl
combine the sour cream, sugar, and vanilla extract. Spread the topping
over the warm cheesecake and return to oven for about 15 minutes. Remove from oven and carefully run a knife or spatula around the inside edge of
pan to loosen the cheesecake (helps prevent the surface from cracking as it
cools).
Let cool
completely before covering
with plastic wrap. Refrigerate several hours, preferably overnight. Serve with
fresh fruit or fruit sauces.
Makes one - 9 inch
(23 cm) cheesecake.
To freeze: Place the cooled cheesecake on a baking pan and freeze, uncovered, until firm.
Then wrap in aluminum foil and
place in a freezer bag. Seal and return to freezer. Can be frozen
for several months. Thaw uncovered cheesecake in the refrigerator
overnight. |
