The Perfect Cheesecake

So many times I've tried to make the perfect cheesecake only to end-up
with a dry, cracked, flavorless brown mess that I wouldn't want to feed
the dog, even if I had a dog. After much research, and a lot of help from
The Food Network, I am finally satisfied that this is the one. The ingredients are much different than other recipes I've tried in the past as I have modified it to my taste. What makes this recipe unique is the technique. Follow the directions closely and you too can make the perfect cheesecake.

Ingredients:

Crust:

• 2 cups finely ground graham crackers
• 1/2 tsp ground cinnamon
• 1/2 tsp almond extract
• 1/2 cup unsalted butter, melted

Cheese Filling:

• 2 8-oz blocks cream cheese brought to room temperature
• 1 cup sugar
• 3 eggs
• 1 tsp vanilla extract
• 1 tsp almond extract
• zest from 1 lemon finely grated
• 1 pint sour cream

Directions:

Crust:

In a mixing bowl, combine the crust ingredients together with a fork until evenly moistened. Lightly coat the bottom and sides of a 9-inch springform pan with non-stick cooking spray or vegetable shortening. Firmly press the mixture over the bottom and about 1 inch up the sides of the pan. For best results, use the bottom of a flat, round drinking glass to press smooth.

Filling:

In a large bowl, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Gradually add the sugar and beat until creamy, 1 to 2 minutes. Periodically scrape down sides of the bowl and beaters. Add eggs 1 at a time and continue to slowly beat until combined. Stir in vanilla, almond extract, and lemon zest. Blend in sour cream. The batter should be well mixed but not over beaten. Over beating incorporates too much air and will cause the cake to puff when baking, then fall and crack when cooling. Pour filling into crust-lined pan and smooth the top with a spatula.

Water Bath:

Set the pan on a large piece of aluminum foil and fold up the sides. This will prevent most water from seeping into the seams of the springform pan. Carefully set the cake pan in a larger roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan.

Bake in a preheated 325 degree oven for 45 minutes. The cheesecake should still jiggle. It will firm up after chilling. Be careful not to over-bake. Do not do a toothpick test in the cake; this will make a crack. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Let the cake cool in the pan at room temperature for at least 30 minutes. Finish chilling in the refrigerator loosely covered with plastic wrap for at least 4 hours to setup firm. Transfer cake to another plate. Below I give a suggestion on how to do this without destroying the cake. If it seems like to much work, you can always leave the cake in the bottom of the spring form pan. When cutting the cake, us a non serrated knife that has been dipped in hot water and wiped clean after each cut.

Transferring to another plate:

As long as you have made sure the cake is nice and firm after setting up in the frig, this may be the safest way to put the cake on a more presentable serving plate. Have your serving plate and another flat plate ready, as well as enough wax paper to cover the top of the cake.

Fill the bottom of a sink with about 2 to 3 inches of very hot water. Reusing the foil from the water bath, rewrap the bottom of the pan. Gently lower the pan into the hot water for no more than 1 minute. This will loosen the crust a little and help it to come out of the pan easier. Take out of water, remove foil, and remove outer rim of pan. Place wax paper on top of the cheesecake and the flat plate mentioned above onto of the wax paper. Gently, with one hand under the pan and one hand on top of the plate, rotate so the top of the cake is sitting on the flat plate. Ever so carefully remove the bottom of the pan. Now place the serving plate on the bottom of the cake (which is now facing up). Again, gently rotate and remove the flat plate and wax paper.

Topping:

I normally don't make a topping for my cheesecake. There are plenty of recipes out there, or you can just use the easy canned variety. As for me, I like to pour a small amount of caramel topping on mine. Enjoy. I'm sure you will.