How to make Cheesecake

Things You'll Need

• Wooden Spoons
• Drinking Glasses
• Rubber Spatula
  
• Groceries
• Mixing bowls
• Zesters
• Wire Whisks
• Had Mixers
• Springform Pan
• Paper Liners
• 1 3/4 c. graham cracker crumbs
• 1/2 tsp. cinnamon
• 1/2 c. melted butter
• 1 1/4 lbs. cream cheese
• 1 1/2 tsp. finely grated lemon peel zest
• 1 tsp. finely grated orange zest
• 1 tsp. vanilla extract
• 3/4 c. sugar
• 1 tbsp. flour
• 3 eggs
• 1 egg yolk
• 2 tbsp. heavy cream

Step One

Stir the crushed crackers, cinnamon and melted butter together well.

Step Two

Lay a circle of parchment paper in the bottom of a 9- or 10-inch springform pan. Pack the crust mixture in the bottom and up the sides of the pan. Use the bottom of a glass to press the crust flat.

Step Three

Heat the oven to 300 degrees F.

Step Four

Bring the cream cheese to room temperature.

Step Five

Place the cream cheese, zest and vanilla in a mixing bowl and beat by hand or with an electric mixer until just smooth.

Step Six

Add the sugar and flour gradually and beat just until incorporated.

Step Seven

Add the eggs, yolk and cream and mix thoroughly.

Step Eight

Pour the filling over the crust and bake for approximately 1 hour.

Step Nine

Check the cake for doneness. The very center should jiggle slightly. Avoid using a knife or toothpick to check for doneness.

Step Ten

Let the cake cool completely at room temperature, then refrigerate.

Tips & Warnings

• Avoid overmixing, which can incorporate excess air into the batter and cause the cake to rise too much during baking. The cake will then fall and crack as it cools.
• While the cheesecake is cooling, wait until it is warm to the touch (but not hot), then run a knife around the rim. If the sides can pull away from the pan as the cake shrinks, it will lessen the chances of a crack.
• Use a springform pan, which allows for the easiest removal of the cake. Place the springform pan on a baking sheet in the oven to capture any leaks.