Red Meat Allergy Friendly New York Cheesecake with Graham Cracker Crust
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Learn more →Ingredients
12 servings
For the crust
- 1 ½ cups graham cracker crumbs (from about 12 full crackers)
- 3 tbsp granulated sugar
- 6 tbsp unsalted butter, melted
- ¼ tsp salt
For the filling
- 32 oz cream cheese, at room temperature
- 1 ¼ cups granulated sugar
- ¼ tsp salt
- 2 tsp vanilla extract
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 3 tbsp all-purpose flour
- ½ cup sour cream, at room temperature
- 4 large eggs, at room temperature
- 2 large egg yolks, at room temperature
Instructions
- 1
Position a rack in the lower third of the oven and preheat to 325°F (165°C). Wrap the outside of a 9-inch springform pan tightly with two layers of heavy-duty aluminum foil, covering the bottom and coming up the sides — this prevents water from seeping in during the water bath.
- 2
In a medium bowl, stir together the graham cracker crumbs, 3 tbsp granulated sugar, and 1/4 tsp salt. Pour in the melted butter and mix until the crumbs are evenly moistened and hold together when pressed. Press the mixture firmly and evenly into the bottom of the prepared springform pan, using the flat bottom of a measuring cup to compact it. Bake for 10 minutes, until the crust is set and lightly fragrant, then set aside to cool slightly.
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