Preparation info

  • Difficulty


  • Yield:


    ( 8 Inch ) Cake

Appears in

Baked: New Frontiers in Baking


By Matt Lewis and Renato Poliafito

Published 2008

  • About

This Delicious, Dense, and Substantial Cheesecake is not to be Taken Lightly. The recipe came to us via Schenectady, New York, from Matt’s grandmother, Ann Boreali. She uses a lot of cream cheese in the filling, and the results are well worth every calorie. The thin layer of sour cream adds a nice tang, and it also conceals any cracks that may appear during the baking process.


For the Simple Graham Crust

  • cups graham cracker crumbs (about 20 crackers)
  • ¼ cup sugar
  • ½ cup (1 stick) unsalted butter, softened

For the Cream Cheese Filling

  • 40 ounces (five 8-ounce packages) cream cheese, softened
  • cups sugar
  • 1 tablespoon all-purpose flour
  • 1 tablespoon grated lemon zest (from about 1 lemon)
  • ¼ teaspoon fresh lemon juice
  • 5 large eggs
  • 2 large egg yolks
  • ¼ cup heavy cream
  • ½ cup sour cream


Make the Simple Graham Crust

Lightly spray a 9-inch springform pan with nonstick cooking spray.

Put the graham cracker crumbs, sugar, and butter in a large bowl. Beat, by hand, until well combined. Press the mixture into the bottom and all the way up the sides of the prepared pan. Put in the refrigerator while you make the filling.

Make the Cream Cheese Filling

Preheat the oven to 500 degrees F.

In the bowl of an electric mixer fitted with the paddle attachment, combine the cream cheese, sugar, flour, lemon zest, and lemon juice. Beat on medium speed until just combined, being careful not to overbeat (too much air can cause cheesecakes to crack). Add the eggs and egg yolks, one at a time, beating well after each addition. Add the cream and beat until incorporated.

Pour the mixture into the chilled crust and bake for 10 minutes. Open the oven door to let out some heat, and lower the oven temperature to 350 degrees F. Bake until the cheesecake is set around the outside, but still slightly wobbly in the center, 45 minutes to 1 hour, rotating the pan every 15 minutes. Remove from the oven and spread the sour cream over the top of the cheesecake. Return to the oven for 5 more minutes. Turn off the heat, crack the oven door, and let the cheesecake cool completely in the oven (about 1 hour). Chill the cheesecake in the refrigerator for 8 hours or overnight. When ready to serve, loosen the sides of the crust from the pan with an offset spatula, then remove the springform sides and serve.