Ingredients:
Crust:
- 1 Cup of graham crackers crumbs.
- 1/4 Cup of granulated sugar.
- 6 tablespoons of unsalted butter at room temperature.
- 5 packages of softened cream cheese 8oz each (room temperature).
- 1 1/2 Cup of granulated sugar.
- 1 Cup of sour-cream.
- 4 large eggs.
- 1 teaspoon of lemon zest (finely grated).
- 1 tablespoon of fresh lemon juice.
- Heat oven to 375 F. Grease a 9 inch non-stick springform pan with butter.
- To make the crust, mix 1 cup of graham cracker crumbs, 1/4 cup of sugar and 6 tablespoons of unsalted butter in a food processor until moisten.
- place the crumbs mixture in the prepared 9 inch springform pan. Press firmly onto the bottom and 1 inch up side the pan and bake for 10-15 minutes and then set it aside.
- Reduce oven temperature to 325 F.
- Using electric mixer, put 5 packages of softened cream cheese in a large mixing bowl and beat in at medium speed until fluffy.
- Gradually add 1 1/2 cup of sugar to the cream cheese and beat in.
- Add eggs one at a time and, beat in well before each addition.
- Add 1 teaspoon of lemon zest and 1 tablespoon of fresh lemon juice and blend in.
- Add 1 Cup of sour cream and beat in until well incorporated.
- Pour the cream cheese filling onto the crust you have prepared earlier and bake in water bath pan for about 1 hour and 45 minutes.
- Remove the cheesecake pan from the water bath, and let it cool for about 30 minutes. Run a palette knife around the edges to loosen the cheesecake. Place it on a wire rack and let it cool completely.
- Cover it loosely and chill overnight for better results.
- Garnish with ready-make white chocolate curls and whipped cream frosting.
How to prepare a water bath for baking:
Wrap the bottom half of the cheesecake springform pan with aluminum foil. Place it in a roasting pan filled with boiling water halfway up side the springform pan. Transfer the water bath pan to the oven with caution. Make sure not spill water in the cheesecake pan.
