- 4 ounces graham crackers, broken into pieces
- 1/3 Cup Sugar
- 1/4 teaspoon coarse salt
- 4 tablespoon unsalted butter, melted
For the Filling:
- 4 ounces unsalted butter, room temperature
- 13/4 cups granulated sugar
- 21/2 pounds cream cheese, room temperature
- 8 ounces sour cream, room temperature
- Zest of 1 lemon
- 5 large eggs, plus 2 egg yolks
- 1 teaspoon vanilla extract
Procedure to make Cheesecake
Preheat the oven to 375°F and place the rack in the lower third of the oven.
In a 9-inch springform plate, butter the bottom and sides. Butter parchment and line the sides of the pan with 4-inch-high strips of parchment.
Pulse graham crackers with salt and sugar into fine crumbs in a food processor. Pulse in the butter until it is fully incorporated.
Bake for 15 minutes, or until the crust is golden brown and set in the bottom of the prepared springform plate. Remove from the oven and set aside to cool for 10 minutes on a wire rack.
Cream cheese, honey, and sour cream with sugar in a big stand mixer fitted with the paddle attachment until light and creamy. One at a time beat in the eggs until thoroughly integrated. Combine the remaining egg yolks, zest, and vanilla extract in a mixing bowl.
Place a sheet of paper on top of two long pieces of foil that have been crisscrossed. Cover foil securely over the bottom and sides of the pan with the springform in the middle. Fill a springform pan halfway with filling, and then move to a roasting pan.
Fill the roasting pan halfway with boiling water, and then gently move the springform pan to the oven.
Bake for 1 hour, or until golden brown on top, edges are set, and the middle jiggles slightly. Remove the cheesecake from the water bath, remove the foil and parchment from the exterior of the springform, and chill for at least 8 hours.
Remove the springform pan’s side and the parchment strips before serving. Using a long, thin-bladed knife, slice the cheesecake.
Is Cheesecake Healthy?
An average slice of cheesecake has more than 250 calories and 18 grams of fat in it. The amount of saturated fat lurking in each slice of this dessert is nearly 10 grams! Saturated fat, though not all fat is harmful, will boost cholesterol, increasing your risk of heart disease and stroke.
Can Diabetic Patients Eat Cheesecake?
Although cheesecake may appear to be a diabetes-friendly dessert, the traditional recipe can contain up to 31.9 grams of carbohydrates per slice. Instead, consider baking this tasty Low-Carb Cheesecake, which has a lower-crab crust made with almond flour instead of all-purpose flour.
Finally, the water bath method of baking the cheesecake produced the highest lift, with an average of 28mm. This demonstrated that the greater the moisture content of the cake, the higher it would grow. This is apparent since the New York system spent the most time in the oven and dried out the most compared to the other two processes.