Water Bath Cheesecake
5 1/2 ounces graham cracker crumbs (1/2 cup)
6 tablespoons butter
1 tablespoon sugar
20 ounces cream cheese, softened
6 tablespoons sugar
3 eggs
3 egg yolks
1 1/2 tablespoons lemon juice
1 1/2 teaspoons vanilla
3/4 cup sour cream
1 tablespoon sugar
1/4 teaspoon vanilla
- Preheat oven to 350.
- Line outside of a 9 inch springform pan with double layer of aluminum foil (to prevent leaks).
- Mix graham cracker crumbs, sugar and butter.
- Press into bottom of the springform pan.
- In large bowl, mix cream cheese and sugar.
- Beat well.
- Stir in eggs and egg yolks.
- Stir in lemon juice and vanilla.
- Pour cheese mixture over graham cracker crust.
- Set springform pan in a large roasting pan.
- Pour hot water into the roasting pan so it comes about halfway up the side of the springform pan.
- Place in oven and bake for 50 minutes.
- Mix sour cream, sugar and vanilla and spread over baked cheesecake.
- Bake for 10 more minutes.
- Remove from oven and cool.
- Refrigerate until chilled.
- Remove sides of springform pan.