A Nice, Basic Cheesecake

Sometimes, you just need a great cheesecake. It doesn't happen often, but there is really not much better than to have this ready to go when dessert hits.

Ingredients

• 12 whole graham cracker rectangles (6 ounces)

• 5 tablespoons butter, plus extra to grease the pan

• 2 pounds cream cheese

• 1 cup sugar

• 1 tablespoon cornstarch, or 2 tablespoons all-purpose flour

• 1/8 teaspoon salt

• 1/2 cup sour cream

• 2 teaspoons lemon juice

• 2 teaspoon vanilla extract

• 4 large eggs

Directions

Preheat the oven to 350°F.

Remove the cream cheese, cut into chunks, and allow it to come to close to room temperature.

Use your fingers to rub a small pat of butter all over the bottom and sides of the pan.

Crush the graham crackers in a food processor or in a bag using a rolling pin, until they form fine crumbs — you should have 1 1/2 to 2 cups. Melt 5 tablespoons of butter and mix this into the graham cracker crumbs.

Transfer it into the springform pan and use the bottom of a glass to press it evenly into the bottom.

Place the crust in the oven. Bake for 8 to 10 minutes until the crust is fragrant and just starting to brown around the edges. Let the crust cool.

Mix the cream cheese, sugar, cornstarch, and salt until it is smooth.

Add in the sour cream, lemon juice, and vanilla and then add the eggs, one yolk at a time, until they're all incorporated.

Pour the batter over the cooled crust and spread it into an even layer.

Lay a piece of foil around the bottom of the pan, place it in a cookie sheet with a rim and add enough water around the pan and place in the oven.

Bake the cheesecake at 350°F for 45 to 50 minutes,if you're using a 10-inch pan, a little more if you're using a 9-inch pan. You want the outside edges to be done, but the inside edges to be like a not quite set gelatin.

Turn off the oven and crack the door open. Let the cheesecake cool slowly.

When the cake is ready, remove to a cooling plat and allow to sit until it is really cool, then place in a refrigerator for somewhere between 4 hours or even better, overnight.

Allow the pan to warm a little before placing topping on it.

Full recipe at http://ift.tt/299dPWQ

bon appetit