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Cream Cheese Cheesecake

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“This is a cream cheese and sour cream cheesecake. I don't bake it in a water bath, since I prefer a crisp crust.”
READY IN:
1hr 30mins
SERVES:
12
YIELD:
1 9inch cheesecake
UNITS:
US

Ingredients Nutrition

  • Cookie crust
  • 12 cup unsalted butter, melted
  • 1 12 cups fine cookie crumbs (use graham crackers, vanilla or chocolate wafers, gingersnaps or shortbread cookies)
  • Cheesecake filling
  • 2 (10 ounce) packages cream cheese, at room temperature
  • 1 cup sugar
  • 4 large eggs
  • 1 teaspoon lemon zest
  • 12 teaspoon vanilla extract
  • 14 teaspoon salt
  • 1 12 cups sour cream, at room temperature

Directions

  1. Preheat the oven to 325°F.
  2. Lightly brush the inside of a 9-inch pie or cake pan and the outside of a smaller pan with some of the melted butter.
  3. In the bowl of a food processor, combine the crumbs and remaining butter.
  4. Pat the mixture evenly into the pan and press it down with the bottom of the smaller pan.
  5. Bake until firm and lightly browned, about 15 minutes.
  6. Cool on a wire rack.
  7. In the bowl of a mixer fitted with the whisk attachment, beat the cream cheese and sugar for 2 minutes.
  8. Add the eggs one at a time, scraping down the sides of the bowl frequently.
  9. Beat in the lemon zest, vanilla and salt.
  10. Fold in the sour cream by hand.
  11. Scrape the filling into the crust and smooth the top.
  12. Bake until the cake is barely set, about 45 minutes.
  13. Cool in the pan on a wire rack, then cover and refrigerate for at least 3 hours or overnight.

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