CLASSIC BAKED CHEESECAKE

Serves: 10-12

1 1/2 cups (375 mL) graham wafer crumbs 1/4 cup (60 mL) butter, melted 1 tbsp (15 mL) sugar 32 oz (900g) cream cheese, softened 1 1/4 cups (310 mL) sugar 2 tbsp (30 mL) fresh lemon juice 1 tbsp (15 mL) grated lemon peel 1 1/2 tsp (7.5 mL) vanilla 4 eggs, lightly beaten 2 cups (500 mL) sour cream, divided 2 tbsp (30 mL) sugar 1/2 tsp (2.5 mL) vanilla 1/8 tsp (0.5 mL) salt 1. Preheat oven to 325 F (160 C). Wrap outside of a 10-inch (25-cm) springform pan with heavy-duty foil. Grease inside of pan.

2. To prepare crust, combine crumbs, melted butter and 1 tbsp (15 mL) sugar in a bowl until blended. Press mixture onto bottom of prepared pan; set aside.

3. To prepare filling, use medium speed of an electric mixer and beat cream cheese until creamy.

4. Beat in 1 1/4 cups (310 mL) sugar, lemon juice, lemon peel and 1 1/2 tsp (7.5 mL) vanilla until smooth. Stir together beaten eggs and 1/2 cup (125 mL) sour cream in a bowl until blended. Add to cream cheese mixture.

5. Using low speed, beat just until blended. Do not overbeat. Pour filling onto crust. Place springform pan in a large roasting pan. Pour enough boiling water into roasting pan to come two-thirds up sides of springform pan.

6. Bake for 1 1/2 hours or until centre of cheesecake is puffed and jiggles slightly when shaken. Remove springform pan from roasting pan; set springform pan aside. 7. Increase oven temperature to 425 F (220 C). To prepare topping, combine remaining 1 1/2 cups (375 mL) sour cream, 2 tbsp (30 mL) sugar, 1/2 tsp (2.5 mL) vanilla and salt. Spread topping over cheesecake. Return springform pan to roasting pan in oven.

8. Continue baking for 10 minutes. Turn oven off and let cheesecake stand in oven with door ajar for 1 hour.

9. Remove springform pan from roasting pan; remove foil. Place springform pan on a rack. Run a knife around sides of pan to loosen.

10. Cool cheesecake completely in pan. Cover and refrigerate for at least 8 hours or up to 24 hours. Remove sides of pan.

11. Slice cheesecake with a hot wet knife. May be frozen for up to 1 month. Thaw in refrigerator.