This recipe is amazing! I wish I could take full credit, but I got the base of the recipe from Ina Gartin. She is the queen of baking and good food as far as I am concerned. So here is her cheesecake with my little twists.
Cheesecake Recipe:
2 cups honey cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup sugar
1 tsp ground nutmeg
5 8 oz blocks cream cheese
5 extra large eggs
2 egg yokes
1/4 cup sour cream
1 tsp vanilla extract, plus vanilla beans from pod
1 tsp lemon zest
1 tsp orange zest
Preheat Oven at 350 degrees F.
To make the crust, combine the graham crackers, sugar, nutmeg and melted butter until moistened. Pour into a 9-inch springform pan. With your hands or the bottom of a glass, press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature.
Raise the oven temperature to 450 degrees F.
To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon and orange zest, and vanilla. Mix thoroughly and pour into the cooled crust.
Bake for 15 minutes. Turn the oven temperature down to 225 degrees F and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.
Note: You can put in a water bath, just in case, to prevent any cracks. Although this cheesecake is very crack-proof. It rarely splits, but if it does it will still taste just as delicious.
Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.
Serve this with fresh berries or fresh raspberry sauce. Yum!
P.S. Sorry there are no other pictures to share. I gave it to a friend at work and the cheesecake was gone so fast I couldn't take any pictures.
Cheesecake Recipe:
2 cups honey cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup sugar
1 tsp ground nutmeg
5 8 oz blocks cream cheese
5 extra large eggs
2 egg yokes
1/4 cup sour cream
1 tsp vanilla extract, plus vanilla beans from pod
1 tsp lemon zest
1 tsp orange zest
To make the crust, combine the graham crackers, sugar, nutmeg and melted butter until moistened. Pour into a 9-inch springform pan. With your hands or the bottom of a glass, press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature.
Raise the oven temperature to 450 degrees F.
To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon and orange zest, and vanilla. Mix thoroughly and pour into the cooled crust.
Bake for 15 minutes. Turn the oven temperature down to 225 degrees F and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.
Note: You can put in a water bath, just in case, to prevent any cracks. Although this cheesecake is very crack-proof. It rarely splits, but if it does it will still taste just as delicious.
Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.
Serve this with fresh berries or fresh raspberry sauce. Yum!
P.S. Sorry there are no other pictures to share. I gave it to a friend at work and the cheesecake was gone so fast I couldn't take any pictures.
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