To prepare crust, in mixing bowl combine crust ingredients together with a fork until moistened. Lightly coat bottom and sides of spring form pan with non-stick cooking spray. Firmly press mixture over bottom of and 1 inch up sides of plan. Use a glass to smooth bottom. Refrigerate crust while preparing filling.
To Prepare Filling, In a large mixing bowl, beat cream cheese on low for 1 minute until smooth. Gradually add sugar and beat until creamy. Add eggs 1 at a time and continue to beat until combined. Stir in vanilla and lemon zest. Blend in sour cream. Do not overbeat. Pour filling into crust-lined pan and smooth top with spatula.
To prepare water bath, set pan on double piece of foil and fold up sides, can wrap pan with slow cooker liner to ensure no leakage. Set pan in large roasting pan. Pour boiling water in roasting pan until water is about 1/2 way up sides of cheesecake pan.
Preheat oven to 325 degrees, decrease oven to 300 and bake for 1 hour and 20 minutes. Cheesecake will firm up when chilling. Don't overcook. Let cook in pan for 30 minutes. Chill in fridge for 4 hours.
Topping-
Combine all topping ingredients in a 2 quart sauce pan over medium high heat. Bring up to a slow boil and stir gently until berries break down. Should remain a bit chunky. Cool to room temp and serve on top of cheesecake.
Originally Submitted
8/28/2018
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