This is a smooth creamy 'New York' style cheesecake with cream cheese and sour cream. Letting it cool down in a still warm oven keeps it from cracking.<br /><br />1 cup graham cracker crumbs<br />1/4 cup sugar<br />2 tbsp melted butter<br /><br />500 g cream cheese<br />3/4 cup sugar<br />3 eggs<br />1 tbsp lemon juice<br />2 tsp vanilla<br />Pinch salt<br />3 cups sour cream<br /><br />Stir together crumbs, sugar and butter until<br />combined; press into bottom of lightly greased 8"<br />springform pan. Tightly wrap bottom of pan with foil. <br />Bake in centre of 325°F oven for 8 to 10 minutes.<br /><br />Meanwhile, beat cream cheese until soft. <br />Gradually add sugar beating for 3 minutes until<br />smooth and light, scraping bowl often. On low speed,<br />beat in eggs, 1 at a time, scraping bowl often. <br />Stir in lemon juice, vanilla and salt, then sour cream. <br />Pour over crust. <br /><br /> <br />Set springform pan in larger baking pan; pouring <br />enough hot water into larger pan to come 1" up side <br />of springform pan. <br />Bake in pre-heated 325°F oven for 1-1/4 hours or <br />until edge is set and centre is still a little jiggly. <br />Turn off oven. Run knife around edge of cake. <br />Let cool in oven for 1 hour. <br />Remove from bain marie and transfer to rack; <br />remove foil and let cool completely.<br /><br />...then enjoy!
