| Level: | Intermediate |
| Total: | 13 hr 30 min |
| Prep: | 30 min |
| Inactive: | 11 hr 30 min |
| Cook: | 1 hr 30 min |
| Yield: | 12 to 15 servings |
Ingredients
- 1 1/2 cups graham cracker crumbs (10 crackers)
- 1 tablespoon sugar
- 6 tablespoons (3/4 stick) unsalted butter, melted
- 2 1/2 pounds 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 tablespoon grated lemon zest (2 lemons)
- 1 1/2 teaspoons pure vanilla extract
- 1 cup red jelly (not jam) such as currant, raspberry, or strawberry
- 1/2 pint sliced strawberries
- 1/2 pint fresh raspberries
- 1/2 pint fresh blueberries
Instructions
- Preheat the oven to 350 degrees F.
- To make the 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 F.
- 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, 2 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 to 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.
- To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss berries and the warm jelly gently until well mixed. Arrange the berries on top of the cake. Refrigerate until ready to serve.
Nutrition Facts
| Serving Size | 1 of 14 servings |
| Calories | 557 |
| Total Fat | 38 g |
| Saturated Fat | 21 g |
| Carbohydrates | 47 g |
| Dietary Fiber | 2 g |
| Sugar | 37 g |
| Protein | 10 g |
| Cholesterol | 214 mg |
| Sodium | 351 mg |
Reviews
Please correct step #3 in the written instructions regarding oven temp (450) to match Ina’s video (350). I followed the written instructions and my cheesecake is burnt on top. 🙁 I’m at the step where the oven door is open. Not sure if it is salvageable.
I don’t understand the 5 star reviews. I made this cheesecake and now I’m kicking myself because it’s a waste of precious cream cheese and calories! I know it’s not my oven. My oven has actually helped me become a better baker. This cake is cooked at a too high temperature. If you’re planning on making this research other recipes for baking temps and time. My crust, which is my same crust I make for my amazing key lime pie, tasted over cooked. Didn’t even taste like graham cracker. I’ve always loved Ina’s recipes…except I always cut down the salt, but this one was a huge disappointment. Sorry. And, after reading other reviews…lots of people change it up…so if I have to change a recipe, not giving a 5 star.
This was my first cheesecake I made, Ina you never disappoint! I made this for my husbands birthday and he accidentally bought large instead of extra large eggs so I just added one more egg instead of 5 I added 6 but still only added 2 egg yolks. It was fantastic! The recipe didn’t call for a water bath when baking and there were NO cracks whatsoever! Truly fabulous! Great rich flavor! Thanks Ina!
As many others did, I made some modifications to this recipe. I used all of the ingredients called for, except I omitted the lemon zest and I didn’t make the topping. For the crust, I added an extra tablespoon of sugar and also some cinnamon for extra flavor. I ignored the baking instructions – I baked in a water bath at 325 for 1.5 hours in a 9.5” pan. I turned the oven off and let it cool in the oven for 30 minutes. I then removed it from the oven and set it to cool on the counter in the water bath for another 30-45 minutes and then removed it and let it cool a little more at room temperature before finally putting it in the fridge overnight. I used melted butter to coat the pan before baking the crust and I used it again on the sides when I put the cheesecake in to bake. I had no cracks and the cheesecake came out of the pan effortlessly. The texture and flavor of this cheesecake is restaurant quality so the ingredients are spot on.
This is the easiest and the creamiest cheesecake. I love this recipe.
Ina! Who would question you? It came out spectacular! What a gift! Thank you for always sharing!!
I made a gluten-free version of this by substituting with GF graham crackers. It’s absolutely delish! I didn’t have sour cream so used Greek yogurt and it worked. The texture is smooth and velvety. Wonderful recipe. Thanks Ina! Patience does have its rewards.
I’ve made this recipe three times and it’s always the most beautiful and delicious cheesecake, but every time I’ve made it, the center melts as I’m cutting it! (Properly cooled and chilled overnight but never fails, it starts melting as I cut it, even when I’ve literally just removed it from the refrigerator.) Any suggestions? Has this happened to you?
It was perfect and delicious
I’d like to cut this recipe in 1/2 and make it in a 4″ spring form pan. Will I cut the cook time in 1/2 as well? Please advise, and thank you!