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.
Lightly spray a
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.
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
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