Classic Cheesecake Baked In A Water Bath

Total Time: 1 hr 35 mins Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 12
• 3 lbs cream cheese, softened at room temperature
• 1 1/2 cups sugar
• 2 teaspoons vanilla extract
• 1 lemon, juice of
• 3 large eggs
• 2 large egg yolks
• 2 cups ground graham cracker crumbs
• 1/3 cup sugar
• 1/2 cup butter, melted

Recipe

• 1 to prepare the crust, melt the butter and brush on the bottom of a 10x2 heavy cake pan or 10-inch springform pan.
• 2 mix the crumbs and sugar in a bowl, then add enough butter to make the crumbs stick together.
• 3 press firmly onto the bottom of the pan.
• 4 set aside and preheat the oven to 325°f.
• 5 in the bowl of a heavy mixer, beat the cream cheese on low with the paddle until smooth.
• 6 scrape and add the sugar, beat on low speed until smooth.
• 7 scrape the bowl.
• 8 add the vanilla and lemon juice, beat in the eggs and yolks, one at a time.
• 9 scrape the bowl well and combine.
• 10 scrape the bowl well to ensure even mixing, you should have a smooth batter.
• 11 pour into the pan, all the way to the top and set the pan into a larger pan.
• 12 set in the oven and then pour the hottest tap water into the outer pan.
• 13 this is a water bath.
• 14 bake until the center is just firm, but when you tap the side the center will jiggle like firm jello.
• 15 don't worry, it will firm up when it cools.
• 16 you don't want to overbake this cake, this will cause cracking and a dry texture.
• 17 remove from the outer water pan and set on a level surface and cool until room temperature.
• 18 then place in the refrigerator overnight.
• 19 when you are ready to remove the cake from the pan, have the plate ready that you want to use.
• 20 a board covered in plastic wrap is ok, too.
• 21 if using a cake pan, hold it over a burner on your stove, just to melt the butter to release the cake.
• 22 keep the pan turning so you don't overheat.
• 23 then, turn pan over onto the plastic covered board and hold both at an angle.
• 24 tap the edge firmly on the counter until you feel the cake release it's seal.
• 25 turn out onto the board and immediately turn over onto the plate.
• 26 store the cheesecake in the refrigerator.
• 27 if you wish to serve at room temperature, then slice while cold, then set the slices out about 1 hour before serving.