Basic Cheesecake

1 Cream the cream cheese with the sugar and the corn starch. Add the eggs slowly and scrape the bowl between each egg. Add the sour cream, then the lemon, salt and vanilla and then the half and half. 2 Preheat oven to 325. In a 10-inch cake pan, grease the bottom and place a piece of parchment inside, then grease the paper. (or you can use a spring form pan) 3 Mix graham cracker crumbs with butter until combined, spread on top of the parchment and pack it down with a jar. Then pour the cream cheese mix on top of crumbs. 4 Place cake pan onto a cookie sheet and place the cookie sheet in the oven. Then pour water to cover about 1/3 up on the pan to allow the cake to bake in a water bath preventing it from cracking or turning brown. 5 Cook for about 1 hour, it is ready when you tap the side of the pan and the cake is solid in the middle. 6 Take it out and cool for ½ hour. Sprinkle the top with granulated sugar and place a cardboard circle over top, turn over the pan and tap the side, the cake should come right out. 7 Then put another cardboard on top and turn over again so it is right side up. Now it is ready to serve. 9 Cheesecake freezes well and stays fresh in the fridge for several days. 10 You can take this recipe and change it up by adding your own flavorings, coffee liqueur, almond liqueur, cocoa powder or anything your heart desires. Serve with fresh fruit. You can even add any spices to the graham cracker crust.

Thanks to my colleague, Chef Peter Babcock, for providing this recipe, perfect for Shavuot.

Source: Chef Peter Babcock, Ft. Lauderdale Art Institute