Ultimate Cheese Cake

DON'T PANIC! Take a deep breath. It's only a recipe. I know this cheese cake recipe is much more complicated than most of our other dessert recipes. But, if you're feeling adventurous this is a terrific cheese cake. If you take your time, you'll do fine. Trust me. It's not rocket science. Just follow, step by step.

You'll need to find a Springform pan, if you want to tackle this recipe. I've always used the standard round 9" pan. But, you can find all kinds of shapes and sizes of springform pans. I'm already making out my Christmas wish list. It will definitely include this baking set. Or, maybe for a little fun, I'll ask for the square springform pan.

Preheat oven to 350 degrees with the rack in center of oven.
Grease, or spray with Pam, a 9-inch springform pan.
Place the springform pan on a larger baking pan to catch any leakage while the cheesecake is baking. Set aside.

For Crust:
In a medium sized bowl combine the gingersnap or graham cracker crumbs and melted butter.
Press the crumbs evenly over the bottom and as far up the sides of the springform pan as you'd like.
Cover and refrigerate while you make the filling.

For Filling:
In the bowl of your electric mixer place the cream cheese (don't use fat-free or low fat cream cheese), sugar, and flour.
Beat on medium speed until smooth (about 2 minutes).
Add the eggs, one at a time, beating about 30 seconds after each addition.
Scrape down the sides of the bowl.
Add the whipping cream, lemon zest, vanilla extract and beat until incorporated.

Remove the crust from the refrigerator and pour filling over the crust.
Place the cheesecake pan on a larger baking pan and place in the oven.
Bake for 15 minutes and then lower the oven temperature to 250 degrees for about 1 1/2 hours or until firm and only the center of the cheesecake looks a little wet.
Remove from oven and place on a wire rack.

Meanwhile, in a small bowl combine the sour cream (don't use low-fat or fat free sour cream), sugar, and vanilla extract.
Spread the topping over the warm cheesecake and return to oven to bake for 15 more minutes.
Remove from oven and carefully run a knife or spatula around the inside edge of pan to loosen the cheesecake (this helps prevent the surface from cracking as it cools).
Let cool before covering with plastic wrap and refrigerating.

This cheesecake tastes best after being refrigerated for a day or two.

To freeze: Place the cooled cheesecake on a baking pan and freeze, uncovered, until firm.
Remove the cheesecake from the freezer, wrap it in heavy duty aluminum foil and place in a freezer bag.
Seal and return to freezer. Can be frozen for several months.
Thaw uncovered cheesecake in the refrigerator overnight.

Tips: Sometimes the surface of the cheesecake cracks. To help prevent this from happening do not overbeat the batter, especially when creaming the cheese and sugar.
Another reason for cracking is overbaking the cheesecake. Your cheesecake is done when it is firm but the middle may still look a little wet.
Also, make sure the springform pan is well greased as cracking can occur if the cheesecake sticks to the sides as it cools.
Cover up cracks with fresh fruit or softly whipped cream.

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