This recipe is a favorite of Kim Henry, first lady of Oklahoma, and is often prepared at the Oklahoma governor’s mansion.
CRUST
10 tablespoons (1¼ sticks) unsalted butter, melted
2¼ cups finely ground vanilla wafers
FILLING
20 ounces cream cheese (room temperature)
8 ounces mascarpone cheese (room temperature)
¾ cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 teaspoon fresh lemon juice
¼ teaspoon salt
TOPPING
1 cup sour cream
¼ cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon fresh lemon juice
⅛ teaspoon salt
For the crust, preheat the oven to 350°. Spray a 9-inch springform pan with nonstick cooking spray. In a medium-size mixing bowl stir the butter and the ground vanilla wafers together. Reserve ¼ cup of the crumb mixture for the topping. Spread and pat the remaining crumb mixture in the bottom and 1½ inches up the side of the springform pan. Place in the oven and bake for 10 minutes or until golden brown. Cool on a rack for about 25 minutes.
For the filling, in a large bowl with an electric mixer at medium-high speed beat the cream cheese, mascarpone, and sugar together until fluffy. Turn the mixer speed to low and add the eggs one at a time. Add the vanilla, lemon juice, and salt. Beat at low speed until combined. Pour the filling into the crust and bake for 25 to 30 minutes or until the cheesecake is set and puffed around the edge, but still trembles when the pan is shaken. Cool in the springform pan on a rack for about 20 minutes.
For the topping, in a small bowl stir together the sour cream, sugar, vanilla, lemon juice, and salt. Spoon this mixture over the cheesecake, spreading evenly, leaving a ¼-inch border around the edge. Bake the cheesecake for about 10 minutes or until the topping is set. Sprinkle the top with the reserved ¼ cup crumb mixture. Cool on a rack and then chill for 8 hours loosely covered.
YIELD: 1 CHEESECAKE