Original Cheesecake

I think I have mentioned before that I am not someone who loves desserts.  I'll have something from time to time but not on a regular basis.  This is I decided to make a cheesecake for Christmas even though I have never made one before.  Thankfully I found a good recipe online that was easy to follow.  The process was not terrible quick, but it was easy.  The results were well worth the effort.

Printable Recipe

Ingredients 

For the crust:
12 whole graham cracker rectangles, finely crushed
5 tablespoons butter, melted

For the cheesecake:
2 pounds cream cheese
1 cup sugar
⅛ teaspoon salt
½ cup sour cream
2 teaspoons lemon juice (optional)
1 teaspoon vanilla extract
3 large eggs
1 large egg yolk

Directions

Preheat the oven to 350°F with a rack in the lower-middle position. Take the blocks of cream cheese out of their boxes and let them warm on the counter while you prepare the crust, about 30 minutes.  Grease springform pan with butter or cooking spray.

Cut two large pieces of foil and lay them on the counter in a cross. Set the springform pan in the middle and fold the edges of the foil up around the sides of the pan. 

Mix graham cracker crumbs and melted butter in a bowl. The mixture should look like wet sand and hold together in a clump when you press it in your fist. If not, add water, one tablespoon at a time, until the mixture holds together. Transfer to the springform pan and press evenly into the bottom.

Place the crust in the oven and bake for 8 to 10 minutes until the crust is  just starting to brown around the edges. Remove from oven and allow the crust cool on a cooling rack while you prepare the filling.

Combine the room temperature cream cheese, sugar, cornstarch, and salt in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed until the mixture is creamy and no lumps of cream cheese remain. Scrape down the beater and the sides of the bowl with a spatula.  Add the sour cream, lemon juice, and vanilla to the bowl and beat on low speed until combined and creamy. Scrape down the beater and sides of the bowl with a spatula.

With the mixer on low speed, add the eggs and the yolk one at a time. Wait until the previous egg is just barely mixed into the batter before adding the next one. Scrape down the beater and sides of the bowl with a spatula. Stir the batter a few times by hand, being sure to scrape the bottom of the bowl, to make sure everything is incorporated. Pour the batter over the cooled crust and spread it into an even layer against the sides of the pan.

Transfer the pan to a roasting pan or other baking dish big enough to hold it. Bring a few cups of water to a boil and pour the water into the roasting pan, being careful not to splash any water onto the cheesecake. Fill the pan to about an inch, or just below the lowest edge of foil. Bake the cheesecake at 350°F for 50 to 60 minutes. The cheesecake is done when the outer two to three inches look slightly puffed and set, but the inner circle still jiggles when you gently shake the pan.

Turn off the oven and crack the door open. Let the cheesecake cool slowly for one hour.  After an hour, remove the cheesecake from the oven and from the water bath, unwrap the foil, and transfer it to a cooling rack. Run a thin-bladed knife around the edge of the cake to make sure it's not sticking to the sides. Let the cheesecake cool completely on the rack.

Chill the cheesecake, uncovered, for at least four hours in the refrigerator. Take the cheesecake out of the fridge about 30 minutes before you plan to serve. Unmold the cake and top the cheesecake just before serving.