Cheesecake
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1 lb, 6oz Graham cracker crumbs
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8 oz melted unsalted butter
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3 lbs Cream cheese, room temp
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1 lb Granulated sugar
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2 oz Cornstarch
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Finely grated zest of one lemon
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4 tsp Vanilla extract
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4 Eggs at room temp
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8 Egg yolks
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6 oz Sour cream
1. Combine the graham cracker crumbs and the
melted butter. Divide the crumb mixture between the two 10-inch
or four 7-inch cake pans. Press evenly over the bottoms and if
you choose, the sides of the pans, using your hands. Reserve.
2. Mix the cream cheese and granulated sugar
together on low speed, using the paddle attachment until
completely smooth. Mix in the cornstarch, lemon zest, and
vanilla. Mix until smooth, scraping down the sides and the
bottom of the bowl. Add the eggs and egg yolks a few at the4
time, blending thoroughly after each addition. Incorporate the
sour cream.
3. Divide the batter evenly between the prepared
pans.
4. Place the cake pans inside hotel pans or
other suitable pans, adding hot water around the pans to reach
about halfway up the sides. Bake at 350 degrees until set,
approximately 50 min. (35 min for the smaller size). Cool
completely then chill before moving the cakes from the pans.
Decorate the tops of the cake with thinly slices fresh fruit,
serve fruit on the plate next to a slice of cake, or serve the
cheesecake with a thick fruit sauce such as blueberry sauce,
strawberry sauce, etc.
