9-Inch Cheesecake |
225g Graham cracker crumbs
2 tbsp sugar
60g unsalted butter ~ melted plus extra for greasing the pan
Cheesecake
4 pkg (250g) Cream cheese ~ room temperature
275g sugar
3 tbsp cornstarch
2 tsp vanilla extract
2 tsp finely grated lemon zest
3 large eggs
1 egg yolk
190ml sour cream (not low-fat)
Direction/Instruction
- Crust
- Preheat the oven to 180 deg C.
- Stir the graham crumbs, sugar & melted butter until evenly combined & press into the bottom of an ungreased 9" springform pan. Bake for 10 mins then cool & brush the sides of the pan with a little melted butter.
- Cheese Cake
- Increase the oven temperature to 200 deg C.
- Beat the cream cheese until light & fluffy; Add sugar a little at a time & scraping the sides & bottom of the bowl often.
- Beat in the cornstarch, vanilla & lemon zest. Add the eggs one at a time on a lower speed & scraping after each addition, then beat in the yolk.
- Still on low speed, beat in sour cream. Scrape this over the cooled crust.
- Bake the cheesecake for 10 mins on 200 deg C, then reduce the oven temperature to 100 deg C & bake for 25 more mins. Turn off the oven & leave the cheesecake in for an hour cracking the oven door after 30 mins.
- Allow the cheesecake to cool completely to room temp. then carefully run a spatula around the outside of the cheesecake to loosen it from the pan. Then chill the cheesecake for at least 6 hours before slicing & serving.
Trust this recipe is excellent and exactly as directed. Made it twice now. Beautiful 💖
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