Cheesecake.. Yum!

Well a few weeks ago I attempted my first cheesecake and well... I decided if I attempt it again I won't start making it at midnight, I hadn't a clue what I was getting myself into! The results though... absolutely delicious!

I wanting to have the cheesecake for Sunday dinner dessert, got home from hanging out with some friends Saturday night and thought ah I should probably start the cheesecake right now, midnight, 12:00 am, well past my bedtime!! I whipped the crust out (which i will definitely do a thicker crust next time), got it baked and out to cool and then began the other part. I got it put together, threw it in the oven and continued to read the baking time instructions which read....

Bake at 450 degrees for 15 minutes THEN turn the oven down to 225 degrees and bake for another 1 hour and 15 minutes, THEN turn oven off and open the door wide AND allow cake to set in oven for 30 minutes. By the time all this had happened it was 3:00 AM... I was thrilled to be hitting the sack, but the thought of having to wake up in 3 HOURS after the cheesecake had cooled to put it in the fridge was not a happy thought!

6 AM surely did roll around TOO FAST and I drug myself out of bed, put it in the fridge and immediately went back to bed! 11:30 AM rolls around... Andrew pops up out of bed, looks at the clock and says surprisingly (because he NEVER sleeps in) "Jena its 11:30, we're LATE for church!" ha... the cheesecake baking left me sleep deprived! We made it to church just at the end of Sacrament meeting in time to teach our little SUNBEAMS which by the way... are ADORABLE! Then later that day we enjoyed a yummy and delicious cheesecake, which turned out to be worth the loss of sleep! :)

FOR THE CRUST

1 1/2 cups graham cracker crumbs (10 crackers)

1 Tbsp. sugar

6 Tbsp. butter melted

(I personally think there needs to be more crust, so add some more if you please!)

FOR THE FILLING

2 1/2 lbs. cream cheese, at room temperature

1 1/2 cups sugar

5 whole extra-large eggs, at room temperature

2 extra-large egg yolks, at room temperature

1/4 cup sour cream

1 Tbsp. grated lemon zest (2 lemons)

1 1/2 teaspoons pure vanilla extract

HOW TO MAKE

Preheat oven to 350 degrees

To make crust, combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1 inch up the sides. Bake for 8 minutes. Cool to room temperature.

Raise the oven temperature to 450 degrees

To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, two at a time, mixing well. Scrape down the bowl and beater as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust.

Bake for 15 minutes. Turn the oven temperature down to 225 degrees and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2-3 hours, until completely cooled. Wrap and refrigerate overnight.

Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.

Choose a topping! I used raspberries mixed with jelly like the recipe said but I personally would not recommend the jelly idea! I loved the raspberries but will probably use a box of danish dessert gelatin stuff instead!

Recipe from BAREFOOT CONTESSA cookbook.... ENJOY!