Fresh Cream Cheese Cheesecake

Source:New York Times
Serves:12
Prep Time:30 minutes
Cook Time:60 minutes
Total Time:4 1/2 hours
  • 6 tablespoons unsalted butter, melted
  • 1 1/2 cups fine cookie crumbs, chocolate wafers, graham crackers, gingersnaps, or shortbread cookies
  • 1 1/2 pounds cream cheese, at room temperature
  • 1 cup sugar
  • 5 large eggs
  • 1 teaspoon lemon zest, grated
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup sour cream, at room temperature

Heat oven to 325 F. Wrap outside of a 9-inch springform pan in a double layer of foil. Lightly brush inside of pan with some melted butter.

In a bowl, mix together cookie crumbs and remaining butter. Pat mixture evenly into pan, pressing it down. Bake until crust is firm, about 15 minutes. Cool on a wire rack.

In the bowl of a mixer fitted with a whisk attachment, beat cream cheese and sugar for 2 minutes. Add eggs one a a time, scraping down the sides of the bowl frequently. Beat in lemon zest, vanilla, and salt. Fold in sour cream by hand.

Scrape filling into crust, and smooth top. Bake until cake is barely set, about 50 to 60 minutes. Cool in pan on a wire rack, then cover and refrigerate for at least 3 hours or overnight.

Note: Serve the cake with berries, if desired.