Nora Ephron's Cheesecake

Indulge in the creamy decadence of *Nora Ephron's Cheesecake*, a timeless dessert that strikes the perfect balance between tangy and sweet. This classic recipe features a buttery graham cracker crust and a luscious filling made with rich cream cheese, sour cream, and a hint of bright citrus from fresh lemon juice and zest. The cheesecake is baked to perfection in a gentle water bath, ensuring a velvety texture without cracks. With just 20 minutes of prep time and a slow, delicate bake, this dessert makes an elegant centerpiece for any gathering. Serve it chilled for the ultimate treat that’s both luxuriously smooth and irresistibly refreshing. Keywords: creamy cheesecake, graham cracker crust, lemon cheesecake, water bath baking, smooth cheesecake recipe.

Nutriscore Rating: 42/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 12

Ingredients

• 200 grams graham cracker crumbs
• 75 grams unsalted butter, melted
• 50 grams granulated sugar (for the crust)
• 750 grams cream cheese, softened
• 200 grams granulated sugar (for the filling)
• 240 ml sour cream
• 2 teaspoons vanilla extract
• 4 large eggs
• 2 tablespoons all-purpose flour
• 1 teaspoon lemon zest
• 2 tablespoons fresh lemon juice

Directions

Step 1

Preheat the oven to 160°C (325°F). Grease a 9-inch springform pan and line the bottom with parchment paper.

Step 2

In a medium bowl, mix the graham cracker crumbs, melted butter, and 50 grams of sugar until the mixture resembles wet sand.

Step 3

Press the crumb mixture evenly into the bottom of the prepared springform pan to form the crust. Bake in the preheated oven for 10 minutes, then set aside to cool.

Step 4

In a large mixing bowl, beat the softened cream cheese and 200 grams of sugar until smooth and creamy, about 2-3 minutes.

Step 5

Add the sour cream and vanilla extract, and mix until well combined.

Step 6

Mix in the eggs one at a time, beating well after each addition.

Step 7

Add the flour, lemon zest, and lemon juice to the batter, and mix until just combined. Avoid overmixing to prevent air bubbles.

Step 8

Pour the cheesecake filling over the cooled crust and spread it out evenly.

Step 9

Place the springform pan in a larger baking dish and fill the dish with hot water until it reaches halfway up the sides of the pan (this creates a water bath to prevent cracking).

Step 10

Bake the cheesecake for about 60 minutes, or until the edges are set but the center still has a slight jiggle.

Step 11

Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour to cool gradually.

Step 12

Remove the cheesecake from the oven and water bath, then run a knife around the edges to loosen it. Let it cool completely at room temperature before transferring to the refrigerator.

Step 13

Chill the cheesecake for at least 6 hours or overnight. Slice and serve chilled.

Nutrition Facts

Serving size	(1762g)

Amount per serving	% Daily Value*
Calories	5849.2

Total Fat 410.6g	0%
Saturated Fat 239.7g	0%
Polyunsaturated Fat 0.0g
Cholesterol 1858.1mg	0%
Sodium 4088.1mg	0%
Total Carbohydrate 479.5g	0%
Dietary Fiber 5.9g	0%
Total Sugars 343.4g
Protein 96.6g	0%

Vitamin D 164IU	0%
Calcium 1308.4mg	0%
Iron 14.2mg	0%
Potassium 1400.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.6%

Protein: 6.4%

Carbs: 32.0%