Description
I'm new at cheese cakes and this is so silky and smooth, not heavy at all. Delicious!
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Directions
Crust: In a food processor process graham crackers until they are fine. Add melted butter and pulse until crumbs are evenly moist and resemble wet sand.
Grease bottom and sides of an 8? springform pan (if a nonstick pan you can leave this step out). Press the crumb mixture into the bottom of the pan and halfway up the sides, using your fingers or the back of a spoon. Make sure crumbs are evenly distributed. (If the crumbs are sticking to your fingers or the spoon, lay a piece of plastic wrap over the crumbs and use your fingers to continue pressing the crust into an even layer.)
To prevent water from leaking into the pan, wrap the outside of the springform pan with a double layer of heavy aluminum foil (use two pieces of extra wide aluminum foil or four pieces of regular). Make sure the aluminum is secure around the bottom and sides of the pan. Cover the crust with plastic wrap and refrigerate until needed.
Preheat oven to 350°F.
Filling: In a food processor or in a mixer fitted with the whisk attachment, beat the cream cheese and sugar until very smooth, about 3 minutes. Add the egg yolks, mixing until the batter is smooth, scraping down the sides of the bowl as necessary. Add lemon juice, vanilla, and salt and blend until just incorporated. Mix in sour cream just until blended.
Pour batter into the prepared springform pan. Place the springform pan in a larger pan, such as a cake pan or a roasting pan (I used a quiche pan. Just make sure the sides of the pan are not higher than the sides of the springform pan). Surround the springform pan with 1? of very hot water.
Bake at 350°F for 45 minutes. Do not open the oven door while baking. After 45 minutes turn off the oven and let the cake sit for 1 hour in the oven. Again do not open the oven door; this could result in under baking. In addition, the drastic change in temperature could cause the cake to fall.
After 1 hour remove the cake from the oven and from the water bath and transfer to a rack to cool. The center of the cake will be jiggly. This does not mean the cake is underdone; it will set while it cools. Let the cake cool to room temperature, about 1 hour. Then cover the pan with plastic wrap and place in the refrigerator. Refrigerate for at least 6 hours or overnight.
Before serving remove the metal ring around the outside of the cake.
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Ingredients
 Crust:
1 ½ cups graham cracker crumbs
5 T unsalted melted butter
Filling:
1 lb cream cheese at room temperature
1 cup sugar
6 large egg yolks
3 T fresh lemon juice (about 1 lemon)
1 ½ t vanilla extract
¼ t salt
3 cups sour cream
8? springform pan
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