从summer boss& chef Julie那儿学来的，无论美国朋友还是中国朋友都觉得好吃
只是不记得springform pan是9 inch还是10inch
| #crust | |
| graham crack | 1 1/2 cup |
| white sugar | 1/3 cup |
| metled unsalted butter | 6 Tablespoons |
| #filling | |
| #part 1 | |
| cream cheese | 2 1/2 lbs |
| white sugar | 12 oz |
| #part 2 | |
| eggs | 8 oz |
| yolks | 3 oz |
| heavy cream | 5 oz |
| whole milk | 4 oz |
| lemon juice | 1 oz |
| #part 3 | |
| vanilla | 1 Tablespoon |
| pinch of salt | |
| 1 orange zest |
Preheat oven to 350℉ For crust: Use food processor to crush crack Just wet enough to hold shape Double recipe, bake for 20 minutes at 350℉ (If you are making original recipe, bake for 10 minutes and check) Cool before filling, then warp the pan in foil from bottom but not cover top
For filling part 1: warm cream cheese in microwave for about half minute or more if needed mix sugar with cream cheese using paddle until not lumpy
For filling part 2: mix eggs and yolks, add heavy cream, whole milk and lemon juice
add Part 2 and Part 3 to Part 1 mix until evenly
Pour filling to cooled crust, whack a little bit to decrease bubbles Transfer springform pan to a bigger deeper bake dish
Pour hot water to bigger dish to the height of half of springform pan. We are doing water bath here. Bake for 50 minutes at 350℉ (Check halfway) (Shake springform pan, if it is not liquid, then it is done) (You do not want it to be solid because it is still heating after removing from oven)
Chill the cheesecake for 4 hours or in refrigerator
