RECIPE **Crust Ingredients:** - 1 1/4 cup (161 g) Graham Crackers, finely crushed - 2 Tbsp (30 g) Granulated Sugar - 1/4 tsp (0.5 g) Kosher Salt - Fresh Ground Nutmeg, optional - 1/4 cup (56 g) Unsalted Butter, melted **Cheesecake Filling Ingredients:** - 32 oz (900 g) Cream Cheese, softened - 1 cup (220 g) Granulated Sugar - 3 Whole Eggs - 1 Egg Yolk, separate - 1/4 cup (60 ml) Heavy Cream - 1/4 cup (57 g) Sour Cream - 2 tsp (7 g) Vanilla Extract - Lemon Zest - Splash of Lemon Juice - Pinch of Salt - 2 Tbsp (20 g) Cornstarch Instructions 1. Process the graham crackers till fine. 2. Add melted butter and salt. Mix till wet sand-like texture 3. Bake at 350F for 12 minutes. Then let it cool to room temperature. 4. Generously spray spring form pan with oil or butter 5. Cover the pan from the outside with aluminum foil so no water gets in during the water bath. 6. Transfer Graham Crackers to pan and use a flat bottom glass to press and spread evenly on the bottom and up to the sides. 7. In a mixing bowl, add room temperature cream cheese and sugar. Mix until smooth. 8. Add an egg and mix till incorporated. Then add another egg and mix. Then add the third egg and mix. Finally add the egg yolk and mix until incorporated. Don’t over-mix. 9. Add sour cream and mix until smooth. Don’t over-mix 10. Add double cream and mix until smooth 11. Add corn starch and mix 12. Add salt and mix 13. Add vanilla essence and mix. 14. Add lemon zest and lemon juice. Then mix. 15. Let it rest for a few minutes. Then lift up the mixing bowl and tap on the counter top to get rid of air bubbles. 16. Use a larger than spring form pan dish as water back vessel. Put the spring form pan in. 17. Transfer cheesecake batter to spring form pan. 18. Fill the vessel with water until bottom of springform pan is 1/4 to 1/2 submerged in water. 19. Bake at 325°F for 90 minutes or until set but jiggly. Don’t let the top burn. 20. Open the oven door partially and let cool for 1 hour. Do not remove from oven. 21. Remove from oven and let cool in room temperature for 1 hr. 22. Cover with cling film and cool in fridge overnight. 23. Enjoy!
Thank you for this my friend! I work at ETCH in The Knox! You have given me a visual of what I’ve been trying to explain what cheese cake is! Why do chefs of arrogant status shit so much on tradition? My bad, not a chefaphobic! I just identify as common Lincoln’s! Peace be with you.
I’m with you! Cheesecake doesn't need to be this super fancy 12 inch high monstrosity. I prefer no toppings on my cheesecake and typically ask for them on the side so i can truly enjoy the flavors of an authentic cheesecake.
RECIPE
**Crust Ingredients:**
- 1 1/4 cup (161 g) Graham Crackers, finely crushed
- 2 Tbsp (30 g) Granulated Sugar
- 1/4 tsp (0.5 g) Kosher Salt
- Fresh Ground Nutmeg, optional
- 1/4 cup (56 g) Unsalted Butter, melted
**Cheesecake Filling Ingredients:**
- 32 oz (900 g) Cream Cheese, softened
- 1 cup (220 g) Granulated Sugar
- 3 Whole Eggs
- 1 Egg Yolk, separate
- 1/4 cup (60 ml) Heavy Cream
- 1/4 cup (57 g) Sour Cream
- 2 tsp (7 g) Vanilla Extract
- Lemon Zest
- Splash of Lemon Juice
- Pinch of Salt
- 2 Tbsp (20 g) Cornstarch
Instructions
1. Process the graham crackers till fine.
2. Add melted butter and salt. Mix till wet sand-like texture
3. Bake at 350F for 12 minutes. Then let it cool to room temperature.
4. Generously spray spring form pan with oil or butter
5. Cover the pan from the outside with aluminum foil so no water gets in during the water bath.
6. Transfer Graham Crackers to pan and use a flat bottom glass to press and spread evenly on the bottom and up to the sides.
7. In a mixing bowl, add room temperature cream cheese and sugar. Mix until smooth.
8. Add an egg and mix till incorporated. Then add another egg and mix. Then add the third egg and mix. Finally add the egg yolk and mix until incorporated. Don’t over-mix.
9. Add sour cream and mix until smooth. Don’t over-mix
10. Add double cream and mix until smooth
11. Add corn starch and mix
12. Add salt and mix
13. Add vanilla essence and mix.
14. Add lemon zest and lemon juice. Then mix.
15. Let it rest for a few minutes. Then lift up the mixing bowl and tap on the counter top to get rid of air bubbles.
16. Use a larger than spring form pan dish as water back vessel. Put the spring form pan in.
17. Transfer cheesecake batter to spring form pan.
18. Fill the vessel with water until bottom of springform pan is 1/4 to 1/2 submerged in water.
19. Bake at 325°F for 90 minutes or until set but jiggly. Don’t let the top burn.
20. Open the oven door partially and let cool for 1 hour. Do not remove from oven.
21. Remove from oven and let cool in room temperature for 1 hr.
22. Cover with cling film and cool in fridge overnight.
23. Enjoy!
Looks so good ❣️
Thank you! It tastes SO good too!
Thank you for this my friend! I work at ETCH in The Knox! You have given me a visual of what I’ve been trying to explain what cheese cake is! Why do chefs of arrogant status shit so much on tradition? My bad, not a chefaphobic! I just identify as common Lincoln’s! Peace be with you.
I’m with you! Cheesecake doesn't need to be this super fancy 12 inch high monstrosity. I prefer no toppings on my cheesecake and typically ask for them on the side so i can truly enjoy the flavors of an authentic cheesecake.