This is a smooth creamy 'New York' style cheesecake with cream cheese and sour cream. Letting it cool down in a still warm oven keeps it from cracking.
1 cup graham cracker crumbs
1/4 cup sugar
2 tbsp melted butter
500 g cream cheese
3/4 cup sugar
3 eggs
1 tbsp lemon juice
2 tsp vanilla
Pinch salt
3 cups sour cream
Stir together crumbs, sugar and butter until
combined; press into bottom of lightly greased 8"
springform pan. Tightly wrap bottom of pan with foil.
Bake in centre of 325°F oven for 8 to 10 minutes.
Meanwhile, beat cream cheese until soft.
Gradually add sugar beating for 3 minutes until
smooth and light, scraping bowl often. On low speed,
beat in eggs, 1 at a time, scraping bowl often.
Stir in lemon juice, vanilla and salt, then sour cream.
Pour over crust.
Set springform pan in larger baking pan; pouring
enough hot water into larger pan to come 1" up side
of springform pan.
Bake in pre-heated 325°F oven for 1-1/4 hours or
until edge is set and centre is still a little jiggly.
Turn off oven. Run knife around edge of cake.
Let cool in oven for 1 hour.
Remove from bain marie and transfer to rack;
remove foil and let cool completely.
...then enjoy!
