Cheesecake

I was always very nervous about making cheesecake but after searching  a ton of recipes and seeing that they were all slightly different, I realized it's more forgiving than I thought. I gave it a go and inhaled the thing within a few days, it was so good! I used a combo of two recipes with a tiny adjustment of my own.

Ingredients:

CRUST
2 cups Graham cracker crumbs
1 stick of butter melted
1/2 tsp cinnamon
1/2 tsp nutmeg

FILLING
3 packages of cream cheese, softened
3 eggs
1 cup of sugar
1 pint of sour cream
Zest of 1 lemon
Dash of vanilla extract

Heat oven to 325. Grease a springform pan.

Combine the ingredients for the crust in a bowl and mix thoroughly. Using the bottom of a measuring cup or spatula, press the crust mixture into the springform pan and about an inch up the sides. Refrigerate while you prep the filling.

Whip the softened cream cheese with an electric mixer for a couple minutes until smooth. Add the eggs one at a time while mixing. Slowly add the sugar and whip with the electric mixer until smooth. Add the sour cream, lemon zest and vanilla and mix until just blended, don't over mix.

Pour the filling over the crust. Place the springform pan on a large piece of aluminum foil and fold it up the sides. Place it in a larger baking pan and fill it with boiling water until the water level reaches halfway up the cheesecake pan. Bake for 45 minutes. The cake might still be a little jiggly but it'll set while it cools. Cool for 30 minutes at room temp then transfer to the fridge for a few hours.

I like to serve this with strawberry or Raspberry sauce which is made by boiling the fruit without any water, adding sugar to taste, then blending.