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Cheesecake for a crowd

fawnridge (Ricky)
2 months ago

(Followup to my post about not using a springform pan)

Found this recipe and modified it for a 9x13 pan.


For the Crust

  • 2 boxes graham cracker crushed in crumbs
  • 2 sticks unsalted butter, melted
  • 1/2 cup dark brown sugar

For the Filling

  • six 8-oz blocks cream cheese, at room temperature
  • 3 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 2 tablespoons vanilla extract
  • all the zest from 2 lemons
  • all the juice from 2 lemons
  • 8 large eggs
  • 1 cup sour cream


For the Crust

  1. Preheat the oven to 375°F and set an oven rack in the lower middle position. Spray the inside of a 9x13 baking pan with nonstick cooking spray or line with parchment paper on the sides and bottom.
  2. Make the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until well combined. Press the crumbs into an even layer on the the bottom of the prepared pan. Bake the crust for 10 minutes, until set. Remove the pan from the oven and set aside.
  3. Reduce the oven temperature to 325°F. Set a kettle of water to boil.
  4. Make the batter: In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the cream cheese, sugar, and flour together on medium speed until just smooth, about 2 or 3 minutes. Scrape the bottom and sides of the bowl to be sure the mixture is evenly combined. Add the vanilla, lemon zest, and lemon juice; beat on low speed until just combined. Add the eggs, one at a time, mixing on low speed until incorporated, scraping the bowl as necessary. Mix in the sour cream. Make sure the batter is uniform but do not over-mix.
  5. Check to make sure your oven has cooled to 325°F, then set the cheesecake pan in a large roasting pan. Pour the batter on top of the crust. Pour the boiling water into the large roasting pan to come about 1 inch up the side of the cake pan. Bake until the cake is just set, a minimum of 2 hours. (If the cheesecake starts to look too golden on top towards the end, cover it loosely with foil.) The cake should not look liquidy at all but will wobble just a bit when the pan is nudged; it will continue to cook as it cools. Carefully remove the roasting pan from the oven and set it on a wire rack. Cool the cheesecake in the water bath until the water is just warm, about 45 minutes. Remove the pan from the water bath

then cover with plastic wrap and transfer to the refrigerator to cool for at least 8 hours or overnight.

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