Our Vanilla Caviar is the ultimate vanilla indulgence, and it takes center stage in this take on classic creamy cheesecake, complete with a graham cracker crust and a dash of lemon zest.
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Ingredients
Makes 1 cake
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2 Cups Graham Crackers, crushed
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1 3/4 Cups Granulated Sugar, divided
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4 Tablespoons Unsalted Butter, melted
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2 Pounds Cream Cheese, softened
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1/2 Cup Sour Cream
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1 Teaspoon Vanilla Caviar
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4 Eggs, room temperature
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1/4 Teaspoon Lemon Zest
Directions
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Add graham crackers and 1/4 cup sugar to food processor, and blend until smooth. Add melted butter and pulse until just combined.
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Preheat oven to 325°F.
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Press crumb mixture into bottom of 10-inch springform pan. Transfer to oven and bake crust for 10 to 15 minutes. Remove from oven, and set aside to cool to room temperature. Place in refrigerator to chill.
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Wash processor and towel dry. Add cream cheese, 1-1/2 cups sugar, sour cream and Vanilla Caviar and pulse until very smooth. Add eggs, one at a time, and pulse to incorporate. Add lemon zest and pulse two or three times.
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Pour batter into springform pan. Place pan on baking sheet, and transfer to center rack of oven. Bake for about 1 hour or until most of cake firms, but 2 inches in center still jiggle a bit if shaken.
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Remove cake from oven and allow it to cool to room temperature. Place in refrigerator for at least 12 hours.
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Remove cheesecake from springform pan. For easier removal, place warm towel around pan to allow edges of cheesecake to loosen from pan.