The Perfect Cheesecake
From The Proctor Silex Test Kitchen
Added by Pat
Ingredients
- 1 tablespoon butter
- 1/2 cup graham cracker crumbs
- 5 packages (8 ounces each) cream cheese, room temperature
- 1 1/4 cups sugar
- 4 large eggs
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Directions
- Remove rack in roaster oven. Pour 3 quarts hot tap water one at a time, into insert pan. Cover and preheat to 325°F. Generously butter bottom and sides of 9-inch springform pan. Sprinkle crumbs evenly over bottom of pan.
- In a large mixing bowl at medium speed, beat cream cheese and sugar until smooth. Add eggs one at a time, beating well after each addition. Stir in lemon and vanilla. Pour into prepared springform pan.
- Cover springform pan with aluminum foil. (This prevents condensation in roaster from dripping onto cake.) Place pan on rack and place in roaster oven.
- Bake for 1 1/2 hours. Carefully remove and cool on a cooling rack. Refrigerate to cool completely.
Serves: 12
Test Kitchen Tips:
- Let eggs warm to room temperature before adding to the batter. Eggs beat to a greater volume if they are between 65°F and 75°F when beaten.
- Try using crushed vanilla wafers instead of graham cracker crumbs for the crust. Place vanilla wafers in a plastic bag and crush with a rolling pin until crumb consistency.
