This recipe takes time but it's totally worth it. Plan ahead and make the cheesecake the day before serving to allow plenty of time for chilling.
Serves 12-16
Ingredients:
Crust
6 whole graham crackers, broken into pieces
1/3 cup packed dark brown sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
7 tablespoons unsalted butter, melted
Filling
2 1/2 pounds cream cheese, softened
1 1/2 cups granulated sugar
1/8 teaspoon salt
1/3 cup sour cream
2 teaspoons lemon juice
2 teaspoons vanilla extract
6 large eggs plus 2 large egg yolks
Instructions:
For the crust: Adjust oven racks to upper middle and lower middle positions and heat oven to 325 degrees. Process cracker pieces and sugar in food processor until finely ground, about 30 seconds. Add flour and salt and pulse to combine.
Add 6 tablespoons melted butter and pulse until crumbs are evenly moistened.
Brush bottom of 9 inch springform pan with 1/2 tablespoon melted butter. Using your hands, press crumb mixture evenly into pan bottom. Using flat bottom of measuring cup firmly pack crust into pan.
Bake on lower middle rack until fragrant and beginning to brown around edges, about 13 minutes. Transfer to rimmed baking sheet and set aside to cool completely. Reduce oven temperature to 200 degrees.
For the Filling: Using stand mixer fitted with paddle, beat cream cheese, 3/4 cup sugar, and salt at medium low speed until combined. Beat in remaining 3/4 cup sugar until combined. Scrape beater and bowl well.
Add sour cream, lemon juice, and vanilla and beat at low speed until combined. Add egg yolks and beat at medium low speed until combined. Srape bowl and beater.
Add whole eggs two at a time, beating until thoroughly combined. Pour filling through fine mesh strainer set in large bowl, pressing against strainer with rubber spatula to pass filling through strainer.
Brush sides of springform pan with remaining 1/2 tablespoon melted butter. Pour filling into crust and set aside for 10 minutes to allow air bubbles to rise to top. Gently draw tines of fork across surface of cake to pop air bubbles the may have risen to surface.
When oven thermometer reads 200 degrees, bake cheesecake on lower rack until center registers 165 degrees, about 3-3 1/2 hours. Remove cake from oven and increase oven temperature to 500 degrees.
When oven is at 500 degrees, bake cheesecake on upper rack until top is evenly browned, 4-12 minutes. Let cool for 5 minutes, run paring knife between cheesecake and side of springform pan. Let cheesecake cool until barely warm, 2 1/2 to 3 hours. Wrap tightly in plastic wrap and refrigerate until cold and firmly set, at least 6 hours.
To unmold cheesecake, remove sides of pan. Slide thin metal spatula between crust and pan bottom to loosen, then slide cheesecake onto serving plate. Let cheesecake stand at room temperature for about 30 minutes. To slice, dip sharp knife in very hot water and wipe dry between cuts. Serve
Ideas for toppings:
Fresh strawberries and/or blueberries
Lemon curd
Chocolate sauce