Cheesecake

Happy Birthday Jake!  You know it is Jake's birthday because it is the ONLY time I have ever, and ever really will make a cheesecake.  I don't really like the taste of cheesecakes and this is my only second time attempting one because of this.  First time was about 3 years ago and I had completely failed...it was a soup, but a tasty soup.  Jake said he wanted another cheesecake soup this year.  This time I went to the other side of the spectrum and over baked it a little (not too bad though).  It was odd because I followed the recipe that told me to cook it for 1 1/2 hours, so I set my timer for an hour at which I took my first temp. which was already at 160ºF, 10ºF over what I was looking for.  Saying that, I would start checking at 40 minutes if it looks ready.  I think it really depends on the oven.  I also only had 2 1/2 hours to make and 2 hours to cool the cake, which if you know cheesecake, is not nearly enough time.  Still turned out pretty well considering all of the above.  I made a fresh raspberry sauce for the top. (pint of raspberries, some sugar -- to taste, lemon juice and zest, and a little cornstarch --> boiled and mashed together and then simmered for about 10 minutes and strained to get all the seeds out).  

Also the recipe for the filling made a TON of filling.  I couldn't even use it all.  I will downsize that next time.

Next time I will:

1. Have more time (cool it for much longer)

2. Make a little thicker of a crust

3. Cook in a warm water bath (carefully)

4. Check temperature earlier in the baking process

5. For SURE make the raspberry sauce again (my favorite part)

INGREDIENTS

• Graham Cracker Crust  
• 1cup graham cracker crumbs (4 ounces, 8 whole crackers, broken into rough pieces and processed in food processor until uniformly fine)
• 1tablespoon granulated sugar
• 5tablespoons unsalted butter, melted, plus additional 1 tablespoon melted butter for greasing pan
• Cheesecake Filling  
• 2 1/2pounds cream cheese, cut into rough 1-inch chunks and left to stand at room temperature for 30 to 45 minutes
• 1/8teaspoon table salt
• 1 1/2cups granulated sugar (10 1/2 ounces)
• 1/3cup sour cream (2 1/2 ounces)
• 2teaspoons lemon juice from 1 lemon
• 2teaspoons vanilla extract
• 2large egg yolks
• 6large eggs

INSTRUCTIONS

1. 1. For the crust: Adjust oven rack to lower-middle position and heat oven to 325 degrees. Combine graham cracker crumbs and sugar in medium bowl; add 5 tablespoons melted butter and toss with fork until evenly moistened. Brush bottom and sides of 9-inch springform pan with most of remaining melted butter, making sure to leave enough to brush pan in step 3. Empty crumbs into springform pan and press evenly into pan bottom. Bake until fragrant and beginning to brown around edges, about 13 minutes. Cool on wire rack while making filling.
2. 2. For the cheesecake filling: Increase oven temperature to 500 degrees. In standing mixer fitted with paddle attachment, beat cream cheese at medium-low speed to break up and soften slightly, about 1 minute. Scrape beater and bottom and sides of bowl well with rubber spatula; add salt and about half of sugar and beat at medium-low speed until combined, about 1 minute. Scrape bowl; beat in remaining sugar until combined, about 1 minute. Scrape bowl; add sour cream, lemon juice, and vanilla, and beat at low speed until combined, about 1 minute. Scrape bowl; add yolks and beat at medium-low speed until thoroughly combined, about 1 minute. Scrape bowl; add whole eggs two at a time, beating until thoroughly combined, about 1 minute, and scraping bowl between additions.
3. 3. Brush sides of springform pan with remaining melted butter. Set springform pan on rimmed baking sheet (to catch any spills if springform pan leaks). Pour filling into cooled crust and bake 10 minutes; without opening oven door, reduce oven temperature to 200 degrees and continue to bake until instant-read thermometer inserted into center of cheesecake registers about 150 degrees, about 11/2 hours. Transfer cake to wire rack and cool 5 minutes; run paring knife between cake and side of springform pan. Cool until barely warm, 2 1/2 to 3 hours. Wrap tightly in plastic wrap and refrigerate until cold, at least 3 hours. (Cake can be refrigerated up to 4 days.)
4. 4. To unmold cheesecake, remove sides of pan. Slide thin metal spatula between crust and pan bottom to loosen, then slide cake onto serving plate. Let cheesecake stand at room temperature about 30 minutes, then cut into wedges and serve.