Ingredients – Crust

  • 6 tbsp unsalted butter, melted
  • 1 1/2 cups graham cracker crumbs or crushed chocolate wafers, or shortbread cookies
  • 2 tbsp sugar
  • pinch fine salt

Ingredients – Filling

  • 2 lbs cream cheese, room temperature
  • 1 1/4 cups sugar
  • 3/4 cup sour cream
  • 6 large eggs, room temperature
  • 1 tbsp pure vanilla extract
  • 1 tsp finely grated orange zest
  • 1 tsp finely grated lemon zest
  • fresh berries for serving, optional


  1. For crust: Preheat oven to 325 degrees and lightly butter a 9-inch springform pan.
  2. Bring a medium pot of water to a boil and keep hot.
  3. Toss butter together with crumbs, sugar and salt and press into bottom of pan.
  4. Bake until golden brown, 15 to 18 minutes and cool.
  5. Wrap bottom and sides of pan with aluminum foil and place in a large roasting pan.
  6. For filling: Using a mixer set at medium speed, beat cream cheese until smooth.
  7. Add sugar and continue to beat until light and fluffy.
  8. Beat in sour cream, followed by eggs, vanilla and zests until just combined.
  9. Poor into cooled crust.
  10. Set cheesecake in roasting pan on middle shelf of oven.
  11. Pour hot water into pan to reach halfway up side of springform pan.
  12. Bake until outside of cake is set but center is still loose, about 1 hour.
  13. Turn oven off and open door for 5 seconds to let out some heat.
  14. Close oven door and let cheesecake sit in oven until cooked through, about 1 more hour.
  15. Transfer cheesecake from roasting pan to a cooling rack; run a knife around pan and cool to room temperature.
  16. Cover and refrigerate 8 hours.
  17. Bring cheesecake to room temperature and release from pan.
  18. Slice with a warm knife and serve with berries, if desired.

Courtesy of Food Network 2011 Calendar


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