I’ll spare you the “I don’t normally make desserts” speil. I’m trying to make more. I’m getting better. Now, eat this.
1 cup graham crackers crumbs
3 tbsp. sugar
5 tbsp. butter, melted
1 lb. (two packages) cream cheese
8 oz. mascarpone cheese
1 cup sugar
4 large eggs
2 large egg yolks
2 tsp. vanilla extract
1 tsp. lemon juice
zest of 1 lemon
1/4 cup, 2 tbsp. heavy cream
Combine the first three ingredients and press them into a 9-inch springform pan or pie plate or whatever you have, basically. I used a regular old glass pie plate and mine came out nicely.
Bring a pot of water to a boil for a bath. Combine the cheeses and sugar in a bowl and mix at low speed, then medium. Beat for three minutes until light and smooth.
In another bowl, beat the eggs and the yolks. Add the lemon juice, then slowly add this all to the cheese mixture, beating until combined. Add the lemon zest and heavy cream and mix.
If you’re using a springform pan, Keller seems to want you to be extra careful you don’t get water in the pan when you put the cake in the water bath. So he’s got you wrapping it up in foil to prevent leaks, and possibly to ward off our alien invaders. So do that to make him happy and to save yourself from their mind control.
Put the now-very-well-protected pan in the water bath. Or, the glass pie plate. Whatever. The water should go halfway up the sides of the pan. Fill the filling (and try saying that three times fast) inside the crust and bake for an hour at 325 until golden brown.
When baked, allow the water bath to cool, then chill the cheesecake.