Cheesecake

This is a great dessert for your holiday spread. Make it the night before you need it and you'll be set.

Let's get started.

Cheesecake

Crust

2 Cups Graham Cracker Crumbs

1/2 Tsp. Cinnamon

1/2 Cup Butter, melted

Filling

16 Oz. Cream Cheese, Softened

3 Eggs

1 Cup Granulated Sugar

1 Pint Sour Cream

1 Lemon, Zested

1 Tsp. Vanilla Extract 

Pre-heat your oven to 325 degrees Fahrenheit. Foil the out side of an 8-inch springform pan

In a bowl, combine the graham crackers, cinnamon, and melted butter, mix until combined. Pour crumbs into the base of an 8-inch springform pan. Press into the bottom and along sides with a cup. Refrigerate for 5 minutes.

In a separate bowl add in all of the cream cheese and using an electric mixer, beat the cream cheese until smooth. Add in the eggs one at a time until combined. Add in sugar and mix for 1 to 2 minutes. 

Add in the sour cream, lemon zest, and vanilla extract, mix until just combined. Pour into prepared pan. Smooth the top with a spatula.

Place the foil lined springform pan into a large roasting pan. Pour hot water into the roasting pan until it comes up halfway up the sides of the cheesecake pan. 

Bake for 45 minutes. Remove from the oven and allow to cool completely. The center will be slightly jiggly don't panic it will continue to cook as it sits and sets.  Once cooled cover and refrigerate for a minimum of 4 hours or overnight.

Loosen the cheesecake from the sides of the pan by running a metal spatula around the inside of the rim.

Unmold and transfer onto a serving plate.

Serve and enjoy.

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