Ingredients
For Crust
5 tablespoons unsalted butter, melted,
plus room-temperature butter for pan
12 graham crackers (3-by-5 inch)
1/4 cup sugar
1/4 teaspoon coarse salt
For Filling
2 1/2 pounds bar cream cheese, room
temperature
1 1/2 cups sugar
1 teaspoon finely grated lemon zest,
plus 1 tablespoon fresh lemon juice
1/2 teaspoon coarse salt
4 large eggs
1 cup sour cream
Directions
1. Preheat oven to 375 degrees. Make crust:
Butter a 9-by-3-inch springform pan. In a food processor, pulse graham crackers
until fine crumbs form; add melted butter, sugar, and salt, and pulse to
combine. Press crumb mixture into bottom and about 1 inch up side of pan. Bake
until set, 12 to 15 minutes; let cool on a wire rack. Reduce oven to 325
degrees.
2. Set a kettle of water to boil. Make
filling: Using an electric mixer, beat cream cheese on medium until fluffy,
scraping down side of bowl. Gradually add sugar, beating until fluffy. Beat in
lemon zest and juice, and salt. Beat in eggs, one at a time, scraping down side
of bowl after each addition. Beat in sour cream.
3. Wrap bottom half of pan in foil. Pour in
filling; place in a roasting pan. Pour in boiling water to come halfway up side
of springform. Bake until just set in center, about 1 3/4 hours. Remove pan from
water; let cool 20 minutes. Run a paring knife around edge; let cool
completely. Cover; chill overnight before serving.
credit to : marthastewart.com
No comments:
Post a Comment