RCI-BR.004.0111.001
Cheesecake by LD1984
Cheesecake by LD1984 from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- of graham cracker crumbs1 1/2 cups
- 2 tablespoons
- 3 tablespoons
- of softened cream cheese (3 packages)19 ounces
- 1 cup
- of lemon rind.2 teaspoons
- 1/4 teaspoon
- 3 unit
- A 9" springform pan.1 unit
Method
1
Preheat oven to 350°F (175°C). Combine graham cracker crumbs, 2 tablespoons sugar, and melted butter in a bowl, mixing until the mixture resembles wet sand.
2
Press the crumb mixture firmly into the bottom of the 9-inch springform pan, creating an even layer. Use the bottom of a measuring cup to pack it down.
3
Beat the softened cream cheese and 1 cup sugar together with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
4
Add the lemon rind and vanilla to the cream cheese mixture, beating until just combined.
5
Add the eggs one at a time, mixing on low speed after each addition until just incorporated. Do not overmix once eggs are added.
6
Pour the cream cheese filling over the crust, smoothing the top with a spatula.
7
Place the springform pan on a baking sheet and bake in the preheated oven for 50 minutes, until the edges are set but the center still jiggles slightly when gently shaken.
50 minutes
8
Turn off the oven and crack the door open about 4 inches. Allow the cheesecake to cool in the oven for 1 hour to prevent cracking from rapid temperature change.
60 minutes
9
Remove the cheesecake from the oven and let it cool completely at room temperature for 30 minutes.
10
Refrigerate the cheesecake for at least 4 hours or overnight before removing from the springform pan and serving.