Classic Cheesecake

For the Crust:
6 tablespoons of unsalted butter
1 1/2 cups Graham cracker crumbs (I used low-fat)
2 tablespoons granulated sugar
1 pinch of fine salt

For the Filling:
2 pounds of cream cheese (I substituted reduced fat), at room temperature
1 1/4 cups granulated sugar
1 1/4 cups sour cream (I substituted reduced fat)
6 large eggs (I substituted 1 1/2 cups of egg beaters), lightly beaten
1 tablespoon of Vanilla
1 teaspoon of grated lemon zest
1 teaspoon of grated orange zest

Position the rack in the oven in the middle and then preheat the oven to 325 degrees

For the crust - melt the butter, then brush the spring-form pan with a little bit of it. In a bowl stir the remaining butter together with the graham cracker crumbs, sugar and salt, then press the crumb mixture on the bottom of the spring-form pan, try to get even and to the edges.  Bake until golden brown about 15 minutes, then let it cool completely.  Once cool wrap the outer edges and bottom with foil and put into a roasting pan.

For the filling - with a hand mixer beat the cream cheese until smooth and then add the sugar and beat until fluffy, then beat in the sour cream, eggs, vanilla and both of the zests, don't over whip just make sure it is all mixed together well.  Then pour into the cooled crust.  Then fill the roasting pan with boiling water about half way up the spring-form pan and bake the cheesecake for 1 hour and 10 minutes.

Then remove the cheesecake from the roasting pan and run a knife around the edges and let it completely cool and then cover it and put in the refrigerator for at least 8 hours (I did it overnight).

You can also serve with berries on top or just plain, either way it is great!

Enjoy!!!!