Position a rack in the middle of the oven and preheat to 325 degrees F. For the crust: Melt the butter, covered in the microwave, in a medium microwave safe bowl, or a saucepan. Brush a 9-inch springform pan with some of the butter. Stir the remaining butter together with the crumbs, sugar, and salt. Press the crumb mixture over the bottom of the pan, taking care to get the crust evenly into the edges. Bake until golden brown, 15 to 18 minutes. Cool. Wrap the bottom and up the sides of the pan with foil and put in a roasting pan. For the filling: Beat the cream cheese on medium speed with a hand-held mixer until smooth. Add 1 1/4 cups sugar and beat just until light and fluffy, scraping the sides of the bowl and beaters as needed. Slowly beat in 3/4 cup sour cream, then eggs, 1 tablespoon vanilla and both citrus zests; take care not to overwhip. Pour into the cooled crust. Bring a medium saucepan or kettle of water to a boil. Gently place the roasting pan in the oven (don't pull the rack out of the oven). Pour in enough hot water to come about halfway up the side of thespringform pan. Bake the cheesecake for 1 hour and 10 minutes---the outside of the cake will set but the center will still be loose. Meanwhile, stir together the remaining sour cream, sugar and vanilla paste. Spread over the 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 1 hour. This gentlefinish minimizes the risk of the dreaded crack in your cheese cake. Remove cheesecake from the roasting pan to a rack. Run a knife around the edges and cool to room temperature. Cover and refrigerate at least 8 hours or overnight. Bring cheesecake to room temperature 30 minutes before serving. Remove the springform ring. Dip a knife in warm water, wipe dry before slicing each piece. Serve with berries, if desired.
TasksTimePrerequisite start 0 none preheat oven 0.5 none get butter 1 none melt butter 2 get butter get crumbs 1 butter get sugar 1 butter get salt 0.5 sugar c. cheese 1 salt sugar 0.5 c. cheese sour cream 0.5 salt eggs 0.5 c. cheese beat eggs 2 eggs van. paste 0.5 salt lemon zest 0.5 eggs brush pan 1 melt butter sit remaining butter w/ crumbs, sugar, salt 3 melt butter press crumb mixture 5 stir remaining butter bake 18 press crumb mixture let cool 10 bake wrap w/ foil 3 bake put in roasting pan 1 wrap w/ foil get hand held mixer 0.5 get cream cheese put c. cheese into bowl 1 get cream cheese beat c.cheese 8 put cheese in bowl add sugar 0.5 put cheese in bowl beat sugar into cheese 2 add sugar slowly beat in sour cream, eggs, vanilla 10 beat sugar into cheese take cooled crust 0.5 cool crust pour mixture into cooled crust 1 beat ingredients get medium saucepan 0.5 beat ingredients put water into pan 0.5 get saucepan boil water on stove 15 put water into pan put roasting pan into oven 0.5 wrap w/ foil pour water to at least come half- way up the side of pan 1 get pan bake cheese cake 70 mix ingredients, put into roasting pan stir remaining sour cream, sugar,van.paste 5 mix ingredients take out cake 0.5
Here is the recipe for it from www.foodnetwork.com
Ingredients
Crust:
Filling:
Directions
Position a rack in the middle of the oven and preheat to 325 degrees F.
For the crust: Melt the butter, covered in the microwave, in a medium microwave safe bowl, or a saucepan. Brush a 9-inch springform pan with some of the butter. Stir the remaining butter together with the crumbs, sugar, and salt. Press the crumb mixture over the bottom of the pan, taking care to get the crust evenly into the edges. Bake until golden brown, 15 to 18 minutes. Cool. Wrap the bottom and up the sides of the pan with foil and put in a roasting pan.
For the filling: Beat the cream cheese on medium speed with a hand-held mixer until smooth. Add 1 1/4 cups sugar and beat just until light and fluffy, scraping the sides of the bowl and beaters as needed. Slowly beat in 3/4 cup sour cream, then eggs, 1 tablespoon vanilla and both citrus zests; take care not to overwhip. Pour into the cooled crust.
Bring a medium saucepan or kettle of water to a boil. Gently place the roasting pan in the oven (don't pull the rack out of the oven). Pour in enough hot water to come about halfway up the side of thespringform pan. Bake the cheesecake for 1 hour and 10 minutes---the outside of the cake will set but the center will still be loose.
Meanwhile, stir together the remaining sour cream, sugar and vanilla paste. Spread over the 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 1 hour. This gentlefinish minimizes the risk of the dreaded crack in your cheese cake.
Remove cheesecake from the roasting pan to a rack. Run a knife around the edges and cool to room temperature. Cover and refrigerate at least 8 hours or overnight.
Bring cheesecake to room temperature 30 minutes before serving. Remove the springform ring. Dip a knife in warm water, wipe dry before slicing each piece. Serve with berries, if desired.
Tasks Time Prerequisite
start 0 none
preheat oven 0.5 none
get butter 1 none
melt butter 2 get butter
get crumbs 1 butter
get sugar 1 butter
get salt 0.5 sugar
c. cheese 1 salt
sugar 0.5 c. cheese
sour cream 0.5 salt
eggs 0.5 c. cheese
beat eggs 2 eggs
van. paste 0.5 salt
lemon zest 0.5 eggs
brush pan 1 melt butter
sit remaining
butter w/ crumbs,
sugar, salt 3 melt butter
press crumb
mixture 5 stir remaining butter
bake 18 press crumb mixture
let cool 10 bake
wrap w/ foil 3 bake
put in
roasting pan 1 wrap w/ foil
get hand held
mixer 0.5 get cream cheese
put c. cheese
into bowl 1 get cream cheese
beat c.cheese 8 put cheese in bowl
add sugar 0.5 put cheese in bowl
beat sugar
into cheese 2 add sugar
slowly beat in
sour cream,
eggs, vanilla 10 beat sugar into cheese
take cooled
crust 0.5 cool crust
pour mixture
into cooled
crust 1 beat ingredients
get medium
saucepan 0.5 beat ingredients
put water into
pan 0.5 get saucepan
boil water on
stove 15 put water into pan
put roasting
pan into oven 0.5 wrap w/ foil
pour water
to at least
come half-
way up the
side of pan 1 get pan
bake cheese
cake 70 mix ingredients, put into roasting pan
stir remaining
sour cream,
sugar,van.paste 5 mix ingredients
take out cake 0.5