Saks' Signature Cheesecake
Updated October 26, 2022
- Total Time
- 1 hours 30 minutes, plus overnight refrigeration
- Rating
- Comments
- Read comments
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Ingredients
FOR THE CRUST
⅔ cup graham crackers (one package)
⅓ cup brown sugar
⅓ cup melted butter
Spray shortening for greasing pan
FOR THE FILLING
2 pounds cream cheese
½ cup unsalted butter
1 cups sugar
1 pound sour cream
2 tablespoons cornstarch
1 teaspoon lemon extract
1 teaspoon vanilla extract
5 eggs
Nutritional analysis per serving (10 servings)
63 grams carbs; 244 milligrams cholesterol; 843 calories; 16 grams monosaturated fat; 5 grams polyunsaturated fat; 34 grams saturated fat; 62 grams fat; 1 gram trans fat; 1 gram fiber; 574 milligrams sodium; 12 grams protein; 39 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 325 degrees. Coarsely chop the graham crackers, place in a food processor and grind completely. Add the brown sugar and melted butter. Spray a springform pan 10 inches in diameter with shortening. Press the crumb crust into the pan, distributing it evenly. Chill crust while making the filling.
- Step 2
For the filling, coarsely chop the cream cheese and butter in a large bowl. Using a mixer, soften the two. Continue beating while adding the sugar. In a separate bowl, combine the sour cream, cornstarch, lemon and vanilla extracts and eggs. Add this mixture to the cream-cheese mixture and combine until completely smooth.
- Step 3
Place the springform pan in a larger baking dish and fill the dish with hot water to reach halfway up the sides of the pan. Pour the mixture into the pan and bake for 35 minutes. Reduce the temperature to 300 degrees and continue baking for 35 more minutes, until a toothpick inserted in the center of the cheesecake is clean. Refrigerate overnight. Remove from the pan and serve.
Private Notes
Comments
So delicious! I substituted 1 tsp lemon zest plus about 1 tsp fresh lemon juice instead of lemon extract. Topped with fresh strawberries, not a slice was left at the dinner party.
Do NOT use this recipe for cheese cake. Not even close to what cheesecake should be.
When I make something the first time, i like to follow pretty strictly the original instructions! Everyone loved the result and I will definitely repeat this one. Must add though my German springform was not watertight but that did not affect the final result!
Do NOT use this recipe for cheese cake. Not even close to what cheesecake should be.
So delicious! I substituted 1 tsp lemon zest plus about 1 tsp fresh lemon juice instead of lemon extract. Topped with fresh strawberries, not a slice was left at the dinner party.