This recipe has a crust that extends up the side of the pan. For a single crust, halve the crust ingredients and press into the base of the pan only.
Ingredients
Crumb Crust
- Graham Crackers 375 g
- Granulated Sugar 40 g
- Salt 1 tsp
- All-Purpose Flour 30 g
- Cinnamon a pinch (optional)
- Butter 170 g, melted
Filling
- Philadelphia Cream Cheese 900 g, room temperature
- Granulated Sugar 240 g
- Salt 1 tsp
- Cornstarch 30 g
- Sour Cream 240 g, room temperature
- Heavy Whipping Cream 80 g, room temperature
- Zest of 1 Lemon
- Vanilla Extract 1 ½ tsp
- Eggs 5 large, room temperature
- Egg Yolks 2, room temperature
Cook It
- Heat the oven to 175˚C.
- Grease the base and sides of a 9” springform pan and cover the base with parchment.
- Make the crust: Process all the dry ingredients in a food processor until the texture is like sand.
- Add the melted butter and process again making sure all butter is incorporated. Squeeze a handful of the crust in your hand to see if it comes together (if not add more butter).
- Add 60% of crumbs to the pan and use a flat bottomed straight sided glass to press the crumbs into the bae and up the sides, pressing firmly until you have an even layer all around.
- Add the remaining crumbs and spread evenly across the bottom, pressing down with the glass while reinforcing the sides
- Refrigerate for 30 minutes then place on a baking tray and bake for 10 minutes.
- Let cool then refrigerate for 30 minutes.
- Make the filling: Mix the cream cheese, sugar, salt and cornstarch in a stand mixer for 30 seconds at medium speed then scrape down sides. Mix 1 minute more then scrape down sides again.
- Add the sour cream and cream, vanilla and lemon zest and mix for another minute.
- Add the eggs and egg yolks, one at a time on medium speed and mix until fully blended. Do not over mix.
- Pour the filling into the fully cooled crust and jiggle to get rid of air bubbles. Bake at 160˚C for one hour.
- After an hour check the cheesecake, the middle should be slightly soft and the edges a light brown. Turn the oven off and leave the cheesecake to cool in the oven for 45 minutes with the door closed.
- Let cool to room temperature then cover loosely with foil then refrigerate for at least 12 hours, and up to 24.
- Remove from the refrigerator and gently release the sides of the pan. Run a spatula around the sides then remove the cheesecake.
