This truly is the most incredible cheesecake. Really.
Perfect Cheesecake
Graham Cracker crust:
1 stick butter, melted
2 1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cups chopped pecans
In a bowl, stir together melted butter, sugar, & graham cracker crumbs. Press the mixture onto the bottom and two-thirds of the way up the sides of a 9" round springform pan. Sprinkle pecans on top, and bake at 350 for 10 minutes. Remove from oven.
Filling:
Four 8 oz. packages cream cheese, at room temperature (only use full-fat cream cheese)
1 & 2/3 cups sugar
1/4 cup cornstarch
1 TBSP vanilla extract
4 extra-large eggs
1 cup heavy creme
Zest of 1 lemon
Juice of half of a lemon
In a very large bowl (preferably a stand mixer), put one package of cream cheese, 1/3 cup sugar, and the cornstarch and beat on low until creamy, scraping the bowl several times. Blend in the remaining cream cheese, one package at a time.
Increase the mixer speed to medium and beat in the remaining sugar, vanilla, and eggs. Beat in the cream until just completely blended, being careful not to overmix. Stir in the lemon zest & juice. Pour the batter into the crust.
Wrap the outside of the pan in aluminum foil, to prevent water intrusion into the bottom of the pan. Place the cake into a large shallow pan, and add hot water into the pan until it comes about 1 inch up the side of the springform. Bake until the edges are light golden brown and the top is slightly golden tan, about 75 minutes. Remove the cheesecake from the water bath, transfer to a wire rack, and let cool for two hours (walk away from it, and do not move it!) Then, leave the cake in the pan, cover loosely with plastic wrap, and refrigerate until completely cold, at least four hours and preferably overnight.
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