Saks' Signature Cheesecake
Updated Oct. 27, 2022
- Total Time
- 1 hours 30 minutes, plus overnight refrigeration
- Rating
- Comments
- Read comments
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Ingredients
- ⅔cup graham crackers (one package)
- ⅓cup brown sugar
- ⅓cup melted butter
- Spray shortening for greasing pan
- 2pounds cream cheese
- ½cup unsalted butter
- 1cups sugar
- 1pound sour cream
- 2tablespoons cornstarch
- 1teaspoon lemon extract
- 1teaspoon vanilla extract
- 5eggs
For the Crust
For the Filling
Nutritional analysis per serving (10 servings)
843 calories; 62 grams fat; 34 grams saturated fat; 1 gram trans fat; 16 grams monounsaturated fat; 5 grams polyunsaturated fat; 63 grams carbohydrates; 1 gram dietary fiber; 39 grams sugars; 12 grams protein; 574 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 325 degrees. Coarsely chop the graham crackers, place in a food processor and grind completely. Add the brown sugar and melted butter. Spray a springform pan 10 inches in diameter with shortening. Press the crumb crust into the pan, distributing it evenly. Chill crust while making the filling.
- Step 2
For the filling, coarsely chop the cream cheese and butter in a large bowl. Using a mixer, soften the two. Continue beating while adding the sugar. In a separate bowl, combine the sour cream, cornstarch, lemon and vanilla extracts and eggs. Add this mixture to the cream-cheese mixture and combine until completely smooth.
- Step 3
Place the springform pan in a larger baking dish and fill the dish with hot water to reach halfway up the sides of the pan. Pour the mixture into the pan and bake for 35 minutes. Reduce the temperature to 300 degrees and continue baking for 35 more minutes, until a toothpick inserted in the center of the cheesecake is clean. Refrigerate overnight. Remove from the pan and serve.
Private Notes
Comments
So delicious! I substituted 1 tsp lemon zest plus about 1 tsp fresh lemon juice instead of lemon extract. Topped with fresh strawberries, not a slice was left at the dinner party.
When I make something the first time, i like to follow pretty strictly the original instructions! Everyone loved the result and I will definitely repeat this one. Must add though my German springform was not watertight but that did not affect the final result!
Do NOT use this recipe for cheese cake. Not even close to what cheesecake should be.
So delicious! I substituted 1 tsp lemon zest plus about 1 tsp fresh lemon juice instead of lemon extract. Topped with fresh strawberries, not a slice was left at the dinner party.