Recipe Station

A creamy cheese cake with graham cracker crust and sour cream topping is luxurious and decadent, with its balance of rich, sweetness. Find out how to make the best cheesecake you've ever tried in your life. You'll think you've died and gone to heaven.

Things You Will Need:

Crust:

• 6 tablespoons unsalted butter

• 1 1/2 cups graham cracker crumbs

• 2 tablespoons granulated sugar

• Pinch fine salt

Filling:

• 2 pounds cream cheese, at room temperature

• 1 1/4 cups granulated sugar

• 1 1/4 cups sour cream

• 6 large eggs, lightly beaten

• 1 tablespoon vanilla paste (see cook's note) or extract

• 1 teaspoon finely grated lemon zest

• 1 teaspoon finely grated orange zest

Topping:

• 3/4 cup sour cream

• 1/2 cup confectioners' sugar

• 1/4 teaspoon vanilla paste or extract

• Berries, optional

How To Prepare:

Position a rack in the middle of the oven and preheat to 325 degrees F.

For the Crust: Melt the butter. Coat the pan with a thin layer of butter butter. Stir the remaining butter with the crumbs, sugar and salt. Press the crumb mixture over the bottom of the pan, as well as its edges. Bake 15 – 18 minutes. Let it cool.

For the Filling: Beat cream cheese with mixer until smooth. Add granulated sugar and beat until light and fluffy. Slowly beat in; sour cream, eggs, vanilla and citrus zests. Pour into the cooled crust. Bake the cheesecake for about 1 hour and 10 minutes in a water bath. The outside of the cake will set but the center will still be loose.

For the topping: Stir together; sour cream, confectioners' sugar and vanilla. Spread over top of the cooked cheesecake and return to the oven for 5 minutes. Turn the oven off, cook the cheesecake in the residual heat in the oven for about one hour. This gentle finish minimizes the risk of the dreaded crack in your cheesecake.

Note: Once your cheesecake is finished baking, run a knife around the edges to cool. Wait until the pie is room temperature before covering and refrigerating for eight hours. Make sure to bring the cake back up to room temperature before serving.

Article Source: Food Network