This recipe from How to Be a Domestic Goddess: Baking and the Art of Comfort Cooking
is one of my favorites. It’s very dense and the extra egg yolks give it a bold, cornflower-yellow color. It’s also hard to screw up. Just make sure you don’t over-beat the eggs (I stir mine in with a spoon) and use the water bath. I made my own crust using leftover sugar cookies, but a graham cracker crust would have been better and is what I’ve typed up below.
1/2 cup plus 2 tablespoons or 5 ounces graham crackers
6 tablespoons unsalted butter, melted or very soft
20 ounces cream cheese
1/2 cup plus 2 tablespoons sugar
3 large eggs
3 large egg yolks
1 1/2 tablespoons vanilla extract
1 1/2 tablespoons lemon juice
8-inch springform pan
heavy-duty aluminum foil
3/4 cup sour cream
1 Tablespoon sugar
1/2 teaspoon vanilla extract
1. Process the crackers until they are crumbs at this point, then add the butter and pulse again.
2. Line the bottom of the springform pan, pressing the crumbs in with your hands or the back of a spoon. Put the pan in the refrigerator to set, and preheat the oven to 350.
3. Beat the cream cheese gently until it’s smooth, then add the sugar. Beat in the eggs and egg yolks, then finally the vanilla and lemon juice. Put the kettle on.
4. Line the outside of the chilled pan with foil so that it covers the bottom and the sides in one large piece, and then do the same again and put it into a roasting pan. This will protect the cheesecake from the water as it is cooked in its water bath.
5. Pour the cream cheese filling into the chilled base, and then pour hot water from the recently boiled kettle into the roasting pan around the cheesecake. It should come about halfway up; don’t overfill, as it will be difficult to lift up the pan.
6. Put the roasting pan into the oven and cook for 50 minutes. It should feel set, but not rigidly so: You just need to feel confident that when you pour the sour cream over, it will sit on the surface and not sink in.
7. Whisk together the sour cream, sugar and vanilla for the topping and pour over the cheesecake. Put it back in the oven for a further 10 minutes.
8. Take the roasting pan out of the oven, then gingerly remove the springform, unwrap it and stand it on a rack to cool. When it’s cooled down completely, put it in the refrigerator, removing it 20 minutes before eating to take the chill off.
9. Unmold and when you cut into it, plunge a knife in hot water first.
Recipe serves 8.