Name: Foolproof Cheesecake
Cook time: 300 min
Ingredients: Crust; 2 1/2 cups graham cracker crumbs; 3 tablespoons sugar; 5 tablespoons butter (melted); Cheesecake; 3 lbs. cream cheese (softened); 1 cup sour cream; 1/4 cup heavy cream; 1 3/4 cup sugar; 5 eggs; 2 tablespoons lemon zest; 1 tablespoon vanilla extract; Pinch of salt; Cherry preserves (for topping (optional))

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Foolproof Cheesecake

Start to Finish: 5 hours (includes cooling time)

Cook Time5

Course: Dessert

Keyword: cheesecake

Servings:

Author: PureWow

Ingredients

Crust
2 1/2 cups graham cracker crumbs
3 tablespoons sugar
5 tablespoons butter melted
Cheesecake
3 lbs. cream cheese softened
1 cup sour cream
1/4 cup heavy cream
1 3/4 cup sugar
5 eggs
2 tablespoons lemon zest
1 tablespoon vanilla extract
Pinch of salt
Cherry preserves for topping (optional)

Instructions

Preheat the oven to 325°.
Make the crust: In a large bowl, mix the graham cracker crumbs with the sugar and melted butter to combine. Press the mixture evenly into the base of an 9-inch springform pan. Bake until set, 15 to 20 minutes. Cool.
Make the cheesecake batter: In the bowl of a food processor, pulse the cream cheese, sour cream, heavy cream and sugar until well combined. Scrape well after mixing. Add the eggs one at a time, pulsing and scraping well after each addition. Add the zest, vanilla and salt, and pulse to combine.
Pour the batter over the cooled crust and transfer to the oven. Once the cheesecake is in the oven, reduce the temperature to 300°. Bake until the cheesecake is set but still slightly jiggly in the center, about 1 to 1½ hours.
Turn off the oven and leave the cheesecake inside for 1 hour. Remove the cheesecake from the oven and refrigerate until fully cooled, about 2 hours.
Run a knife around the edge of the cooled cheesecake, then release it from the springform pan. Top with cherry preserves, if using. Slice and serve.