This isn't a typical layer cake, I know, but I couldn't not post this recipe. Look at how stunning this cake is! Thanks to Boulderlocavore for this recipe, get the full instructions on her blog!
Ingredients
Ingredients for the filling:
2-8 ounce packages Cream Cheese, room temperature and softened
1 cup Granulated Sugar
1 cup Sour Cream
3 eggs, room temperature
1 teaspoon Vanilla Extract
1 teaspoon Lemon Extract
2 tablespoons Lemon Juice
Zest of 1 Lemon
Directions:
For the crust:
For the filling:
- Using a mixer cream together the cream cheese and sugar until smooth.
- Add the sour cream, vanilla and lemon extracts, lemon juice and lemon zest. Mix at medium-high speed to incorporate all the ingredients.
- Add eggs, one at a time, and mix to fully blend all ingredients into a smooth filling. Pour filling into the prepared crust.
- Spoon the filling into the prepared crust. Place the cheesecake in a roasting pan and fill pan with boiling water until halfway up the side of the springform pan. Bake for 50 minutes; the cheesecake will still be jiggly but will continue to firm up.
- Turn off the oven, leave the door closed and leave the cheesecake in the oven for 1 hour.
- Remove the cheesecake from the roasting pan and remove the foil. Gently run a knife around the outside of the cheesecake to allow it to easily separate from the pan as it cools.
- Place on a cooling rack until it reaches room temperature; 1-2 hours.
- Prepare a piece of foil to loosely cover the cheesecake. Poke a few holes in it with a knife or bamboo skewer; this will allow any remaining condensation from the chilling to escape and not drip back onto the cheesecake.
- Chill for at least four hours and preferably overnight. Run a knife around the outside of the cake before loosening the springform pan sides and gently removing the outer ring.
To cut cheesecake: Fill a tall glass or jar with hot water. Run a long knife under hot water and wipe dry. Slice the cheesecake dipping the knife in the hot water and drying it in between cuts.