Classic American Cheesecake |
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Prep Time: 30 Minutes Cook Time: 2 Minutes |
Ready In: 32 Minutes Servings: 16 |
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This recipe was adopted from a former member ( Mean Chef) who no longer frequents Zaar. Its a delicious recipe that I am delighted to have inherited. Ingredients:
2 lbs cream cheese, room temperature |
1 cup sugar |
1 teaspoon vanilla |
1/2 teaspoon salt |
4 large eggs |
1 lemon, zest of, of finely grated |
1/3 cup unsalted butter |
1 1/2 cups dry cookie crumbs, such as gingersnaps or 1 1/2 cups graham crackers |
3 tablespoons sugar |
melted butter, for brushing pan |
Directions:
1. Preheat oven to 300 degrees.
2. Brush a 9-inch springform pan generously with melted butter.
3. For crust: Melt butter, stir in cookie crumbs and sugar.
4. press the mixture into the bottom of the pan, spreading evenly with the back of a spoon.
5. Bake until lightly toasted- about 13-15 minutes.
6. Remove from oven and cool.
7. For the cheesecake: In an electric mixer with a paddle attachment, beat cream cheese on low speed until soft and smooth.
8. Add sugar, vanilla and salt and continue beating until light and creamy- 3-4 minutes.
9. Add eggs one at a time, beating until smooth and scraping down the sides after each addition.
10. Stir in zest.
11. Pour batter into springform pan and bake until done (center will be slightly jiggly)- 1-1 1/2 hours.
12. Turn oven off and leave door slightly open for 1 hour.
13. Transfer to refrigerator and chill overnight.
14. Remove sides of springform and cake on pan base.
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