Perfect Cheesecake

You will need a 9″ springform pan for this recipe.

Preheat oven to 350 degrees.

For the crust:

Crush graham crackers (approximately one package, or 18 graham crackers) into coarse crumbs. In a small bowl, combine crust ingredients. Blend thoroughly. Press onto bottom and about 1/2″ up sides of springform pan. Bake at 350 degrees for 10 minutes. Prepare the filling while the crust is baking. When the crust has finished baking, spray the exposed edges of the pan with nonstick baking spray. Set aside on a cooling rack until filling is ready.

For the filling:

In a large bowl or standmixer, beat one 8-ounce package of cream cheese on low speed together with 1/3 cup of the white sugar and the cornstarch until creamy, about 3 minutes. Increase mixer speed to high and add remaining 3 packages of cream cheese, remaining 1 1/3 cups of sugar, vanilla extract, lemon juice and heavy cream. Mix until all ingredients are well blended, about 1 minute. Add the eggs one at a time, beating only until each egg is incorporated. Do not overbeat.

Pour the batter into the prepared crust and place inside a large, shallow pan. Pour enough hot water into the pan to come about 1 inch up the sides of the springform pan.

Bake the cheesecake at 350 degrees for 55 – 65 minutes, or until center just barely jiggles. When this cooking time has passed, lower the oven heat to 250 degrees. (Be sure to have the topping ready by this point.) If you choose to omit the topping, you do not have to lower the oven temperature; simply turn off the heat and let the cake cool inside the oven with the door ajar for 10 minutes and then remove.

For the sour cream topping:

In a small bowl, whisk together the topping ingredients. Slowly pour the topping mixture over the cheesecake and return to the oven. Bake for 20 minutes at 250 degrees.

Turn off the heat and leave the oven door slightly ajar for 10 minutes before removing the cheesecake from the oven. Allow to cool completely, and then refrigerate for at least 4 hours or overnight. Keep any leftovers refrigerated, covered in plastic wrap.

Enjoy!