SERVES 12 TO 16
For the crust, chocolate wafers can be substituted for graham crackers; you will need about 14 wafers. The flavor and texture of the cheesecake is best if the cake is allowed to sit at room temperature for 30 minutes before serving. When cutting the cake, have a pitcher of hot tap water nearby; dipping the blade of the knife into the water and wiping it clean with a dish towel after each cut helps make neat slices. Serve with Fresh Strawberry Topping (recipe follows) if desired. See the sidebars that follow the recipe.
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CRUST |
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8 |
whole graham crackers, broken into rough pieces |
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1 |
tablespoon sugar |
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5 |
tablespoons unsalted butter, melted |
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FILLING |
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2½ |
pounds cream cheese, cut into 1-inch chunks and softened |
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1½ |
cups (10½ ounces) sugar |
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⅛ |
teaspoon salt |
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⅓ |
cup sour cream |
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2 |
teaspoons lemon juice |
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2 |
teaspoons vanilla extract |
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6 |
large eggs plus 2 large yolks |
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1 |
tablespoon unsalted butter, melted |
1. FOR THE CRUST: Adjust oven rack to lower-middle position and heat oven to 325 degrees. Process graham cracker pieces in food processor to fine crumbs, about 30 seconds. Combine graham cracker crumbs and sugar in medium bowl, add melted butter, and toss with fork until evenly moistened. Empty crumbs into 9-inch springform pan and, using bottom of ramekin or dry measuring cup, press crumbs firmly and evenly into pan bottom, keeping sides as clean as possible. Bake crust until fragrant and beginning to brown around edges, about 13 minutes. Let crust cool in pan on wire rack while making filling.
2. FOR THE FILLING: Increase oven temperature to 500 degrees. Using stand mixer fitted with paddle, beat cream cheese on medium-low speed, about 1 minute. Scrape down bowl. Add ¾ cup sugar and salt and beat on medium-low speed until combined, about 1 minute. Scrape down bowl, then beat in remaining ¾ cup sugar until combined, about 1 minute. Scrape down bowl, add sour cream, lemon juice, and vanilla, and beat on low speed until combined, about 1 minute. Scrape down bowl, add egg yolks, and beat on medium-low speed until thoroughly combined, about 1 minute. Scrape down bowl, add whole eggs, two at a time, beating until thoroughly combined, about 1 minute, and scraping down bowl between additions.
3. Being careful not to disturb baked crust, brush inside of pan with melted butter and set pan on rimmed baking sheet to catch any spills in case pan leaks. Pour filling into cooled crust and bake 10 minutes; without opening oven door, reduce temperature to 200 degrees and continue to bake until cheesecake registers about 150 degrees, about 1½ hours. Let cake cool on wire rack for 5 minutes, then run thin knife around cake to loosen from pan. Let cake continue to cool until barely warm, 2½ to 3 hours. Wrap tightly in plastic wrap and refrigerate until cold, at least 3 hours. (Cake can be refrigerated for up to 4 days.)
4. To unmold cheesecake, wrap hot dish towel around pan and let stand for 1 minute. Remove sides of pan. Slide thin metal spatula between crust and pan bottom to loosen, then slide cake onto serving platter. Let cheesecake sit at room temperature for about 30 minutes before serving. (Cheesecake can be made up to 3 days in advance; however, crust will begin to lose its crispness after only 1 day.)