This picture-perfect cheesecake recipe is sure to be a holiday hit

Cheryl Cloud’s Picture-Perfect Cheesecake

Cheryl calls it New York style; I call it a delicious showstopper. Topped with the bourbon praline sauce, it’s a lovely holiday finale. In the summer, Cheryl adds a tablespoon of lemon juice to the batter and tops it with a mountain of fresh berries.

For the Crust:

2 cups crushed graham cracker crumbs (2 sleeves of a package)

1 stick butter, melted

1 Tbsp. each granulated sugar and brown sugar

Preheat oven to 350 degrees. Combine graham cracker crumbs with melted butter and sugars.

Generously spray a 10-inch springform pan with Baker’s Joy. Press crust mixture evenly into bottom of the pan. Bake until not quite set, about 5-6 minutes. Let cool on a rack while preparing filling.

Reduce oven temperature to 300 degrees.

For the Filling:

4 (8-oz.) pkg. cream cheese at room temperature

1 (4-oz.) stick unsalted butter at room temperature

5 large eggs at room temperature

16 oz. sour cream at room temperature

1 1/2 cups granulated sugar

2 Tbsp. cornstarch

2 tsp. pure vanilla extract

1 tsp. lemon zest

In large bowl of stand mixer and using paddle attachment, beat together cream cheese and butter on medium speed until smooth. Add eggs, one at a time, beating each one in until incorporated before adding the next. Add sour cream and beat until smooth.

Combine 1 1/2 cups sugar and cornstarch in a small bowl and gradually add to mixture while mixing on medium speed. Scrape sides of bowl, add vanilla extract and lemon zest and continue mixing 1 minute.

Pour cheesecake mixture into crust. Wrap pan in a double thickness of heavy-duty foil and place pan inside a roasting pan. Place roasting pan on center rack of 300-degree oven. Carefully pour hot water into roasting pan to come halfway up the side of the springform pan to create a bain marie (hot water bath).

Bake cheesecake in its water bath until perfectly light golden on top, about 2 hour to 2 hours and 15 minutes, depending on oven. Turn off oven and let it begin to cool in oven for 1 hour with door closed. Then crack open oven door and let it remain in oven for 15 minutes. Carefully remove from water bath and let cool completely on a rack before refrigerating and serving. Top as desired or serve neat slices of this classic cheesecake with toppings on the side. Wrap any extras in plastic wrap and keep refrigerated for up to 5 days.

Makes 16 servings.

Tips for perfect cheesecake:

• Have all filling ingredients at room temperature, or 68 degrees
• Baking in a bain marie makes a creamy cheesecake
• Wrapping the springform pan in foil prevents water from the bain marie from getting into the pan
• Lowering the temperature gradually keeps the cheesecake from cracking
• Cooling to room temperature before covering and refrigerating keeps steam droplets from forming
• Cutting the cheesecake with a knife dipped in hot water, then wiped dry in between cuts, makes perfect slices