Classic Cheesecake
Crust
- 320 g graham cracker crumbs
- 2 tbsp sugar
- 1 tbsp brown sugar
- 4 g salt
- 120 g melted butter
Cheesecake
- 900 g cream cheese, room-temperature
- 200 g sugar
- 1 g salt
- 120 g sour cream
- 16 g lemon juice
- 12 g pure vanilla extract
- 4 eggs
- 4 egg yolks
- 1 tsp lemon zest
Use a fork to mix all the dry ingredients, then mix in the melted butter. Press the mixture into a springform pan. Bake the crust at 325 for 8 minutes.
While the crust is baking, beat the room-temperature cream cheese until smooth and creamy. Add sugar and beat again until creamy. Add sour cream, lemon juice, vanilla, and salt, and beat until combined. Scrape the bowl once or twice to ensure even distribution of the ingredients. Beat the eggs, and then mix the eggs in until just incorporated. Scrape the bowl once more and mix one last time. Pour the batter over the crust. Place the pan on an air-bake (or a pan lined with foil) and bake at 325 for about an hour. The cheesecake is finished when the edges are slightly puffed and lightly golden brown, and the center is still a little jiggly like Jello. Don't over-bake. Turn the oven off, open the door, but leave the cheesecake in the oven for 10 minutes, so that it can cool gradually. Remove from the oven and cool for an hour before putting the cheesecake in the fridge.
Notes
If using Marie cookies in PNG, cut the salt in half.