Ruth Reichl’s New York Cheesecake

by Cate on December 27, 2004

1-1/2 cups graham cracker crumbs
1 cup sugar
1/2 cup melted butter
1-1/2 lbs. cream cheese, at room temperature
4 eggs
3 teaspoons vanilla
grated zest of one lemon
2 cups sour cream

Preheat oven to 350. Mix the graham crackers with 1/4 cup sugar and the melted butter and press into bottom and sides of a 9-inch ungreased springform pan. Chill while preparing filling. Beat the cream cheese, 1/2 cup sugar, eggs, 2 teaspoons of the vanilla and lemon zest until smooth. Pour into chilled crust and bake 50 minutes to one hour, or until the cheese is set and starting to turn golden in spots. Remove from the oven (leave oven on) and cool for about 15 minutes on a wire rack. Stir together the sour cream, remaining 1/4 cup of sugar, remaining teaspoon of vanilla and spread over cooled cake. Return to oven for 12 minutes until glossy and set. Cool completely, cover and chill at least 8 hours. Serves 8.

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