My only “quibble” such as it is – clarity of a couple of details. “Small spot” in the middle – apparently my spot was TOO small, as I ended up slightly overbaking it. Also recipe doesn’t specify to soften the cream cheese – I know it needs softened – but someone completely unfamiliar with making cheesecake could get frustrated wondering how the heck to whisk solid cream cheese! I also subbed about 2 tsp of lemon juice as I didn’t have zest on hand – flavor was superb. Oops, also subbed 1 cup greek yogurt for the sour cream – texture and flavor was still excellent. Overmixed – my fault, I know better. The overbake – had never made it this way before, and my guess on the “small” was off. I should’ve shut off the oven when it was about silver dollar size.
Loved it, so creamy and smooth. I didnt have orange zest and use a tablespoon of lemon juice since I didnt have lemons & still great. I did lower the temperature to 325 instead though since I halfed the recipe.
I have to send a huge thank you to Chef John! He has taught me so much when it comes to cooking and baking! I have finally made a cheesecake! The recipe videos are wonderful for a beginner baker! I have made this recipe 4 times now. The first time I made it exactly as stated. The other 3 times I did not add any zest. Loved it, absolutely Amazing!
This is my first cheese cake and its turn out great. Dense and delicious. Even thought I am force to do some substitution as where I lived, sour cream is not available and I dont have yogurt in hand, I use homemade buttermilk.(as buttermilk is not available as well) For the graham crackers I used 2 1/2 cups (crushed) as I do not know how much is 18 graham crackers. For topping I use homemade Golden syrup.(recipe by Todd kitchen)As I did not leave long enough in the fridge to set, when cutting the crumbs did comes a bit lose. Its taste better the next day and less crumbs.
ingredients:
1 1-3 cups graham wafer crumbs – it’s also good with vanilla wafer crumbs –
¼ cup sugar
1-4 cup butter softened
filling:
30 ounces cream cheese – 5 pkg – room temperature
3 tablespoons fresh lemon juice
3 teaspoons vanilla
1 ¾ cups sugar
4 tablespoons flour
¼ teaspoon salt
6 eggs room temperature
2 egg yolks
1-3 cup whipping cream
method:
mix crumbs 1-4 cup sugar and butter and press into a 12 spring form pan refrigerate until ready to use
preheat oven to 400ºF
beat cream cheese with electric mixer in large bowl until very smooth blend in lemon juice and vanilla sift sugar flour and salt together and gradually beat into cheese beat until creamy smooth and light about 8 minutes beat in eggs and yolks one at a time blend in cream pour into crust
bake 15 minutes
reduce oven temperature to 300ºF continue baking until tester inserted in centre comes out clean the original recipe said for 40 minutes but I find that it takes longer
run a sharp knife around the edge of the pan cool cake completely and refrigerate at least 24 hours before serving
souece :cooking-all.com
