Cheesecake

Serves 16

Submitted by: Brett Glenna

Ingredients:

Crust:

1 2/3 Cup Graham cracker crumbs
1 1/2 tsp. Cinnamon
2 Tbs Sugar
6 Tbs Butter, melted

Cake:

2 pounds Cream cheese
1 1/3 cups Sugar
4 Eggs
2 Tbs all-purpose flour
2 tsp Lemon zest - grated
1/3 cup Heavy cream

Directions:

Crust - Combine in food processor crust ingredients and pat into bottom and partly up the sides of a 9 or 10 inch pan. Bake in a preheated 325F oven for 8 to 10 minutes.

Cake - In a mixer, combine the cheese and sugar until blended. Add the eggs and blend until smooth. Mix in flour, lemon zest, and cream. Pour into crust lined pan and bake in a preheated 400F oven for 10 minutes. Reduce temperature to 250F and continue baking 35 to 40 minutes longer or until barely set. Turn off oven, leave the door ajar, and let cool in the oven for 1 hour longer. Chill then serve.

What Causes the Cheesecakes That I Bake to Crack Down the Middle?

According to cooksillustrated's test kitchen, cheesecakes commonly crack due to overcooking. Cheesecakes should be removed from the oven when a 3-inch circle in the middle of the cake wobbles slightly. Although it still looks uncooked, residual heat will continue the cooking, and, when chilled, the cheesecake will have a perfectly smooth consistency.