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Ingredients
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DESSERT
Method
DESSERT
- 1
Prepare the Crust
Start by preheating your oven to 325°F (163°C). In a mixing bowl, combine the graham cracker crumbs, 0.5 cups of granulated sugar, and melted unsalted butter. Mix until the crumbs are well coated.
- 2
Form the Crust
Press the graham cracker mixture into the bottom of a 9-inch springform pan to create an even layer. Use the back of a measuring cup or your fingers to pack it tightly. Bake in the preheated oven for about 10 minutes. Remove from oven and let cool.
- 3
Prepare the Filling
In a large mixing bowl, beat the cream cheese until smooth and creamy. Gradually add in the remaining 0.5 cups of granulated sugar, and continue to mix until well incorporated.
- 4
Add Remaining Ingredients
Add the sour cream, vanilla extract, lemon juice, orange zest, and eggs to the cream cheese mixture. Beat on low speed until just combined. Do not overmix.
- 5
Pour and Bake
Pour the cheesecake filling over the cooled graham cracker crust. Smooth the top with a spatula. Bake in the oven for 55-60 minutes, or until the center is set but slightly jiggly.
- 6
Cool and Chill
Once baked, turn off the oven and crack the door open. Let the cheesecake cool in the oven for about 1 hour. Then, remove it and refrigerate for at least 4 hours, or preferably overnight.
- 7
Serve
Before serving, sprinkle the top with 2 tablespoons of sugar. Optionally, use a kitchen torch to caramelize the sugar for a brulee effect. Slice and enjoy your classic cheesecake with winter citrus flavors!