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Cheesecake 10

Cheesecake 10 comes together with Unsalted Butter, Cream Cheese Softened, Sugar, and Pure Vanilla Extract. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 4 tbsp
• 4 pkg
• 1 3/4 cup
• 1 tsp

Method (preview)

1. 1

   Heat oven to 325 degrees.

2. 2

   Sprinkle the interior with graham cracker crumbs, shaking the pan and patting the crumbs until bottom and sides are well coated.

3. 3

   Shake out any excess crumbs. Refrigerate the pan until ready to use.

4. 4

   Using an electric mixer or food processor, blend cream cheese, sugar, lemon juice, rind and vanilla until smooth.

5. 5

   Add the eggs one at a time and process until just incorporated.

6. 6

   Pour the batter into the chilled prepared pan.

7. 7

   Give the pan a bang to settle the mixture evenly.

8. 8

   Set the pan inside a slightly wider pan and add hot water to the larger pan, about halfway up the sides.

9. 9

   Bake until set, 1 1/2 to 2 hours.

10. 10

    Lift the cake out of the water bath and place on a rack until it cools to room temperature, at least several hours.

11. 11

    Refrigerate until cold.

12. 12

    Invert the cheesecake onto a platter (place a hot damp cloth on the bottom of the mold to hel loosen it if necessary).

13. 13

    Then invert again to another so it is presented right-side up.

14. 14

    Garnish with fresh fruit.