Classic Cheesecake

Directions

1. 1
   ["Use your hands and the bottom of a drinking glass to firmly and evenly press the crust into the bottom and sides of the Springform Pan. Chill the crust in the refrigerator while you prepare the filling.", "In your KitchenAid(R) Stand Mixer, beat the cream cheese on low speed until smooth. Gradually add in the sugar, then the eggs, vanilla, lemon zest and sour cream. Having most or all of the ingredients at room temperature is essential for avoiding lumps in the batter. Moreover, be sure to avoid over mixing or adding extra air into the batter by only mixing the ingredients until just combined. This will prevent any cracking on the top layer of your cheesecake during the baking process.", "Pour the filling into the chilled crust and smooth the top evenly with a spatula (don't worry if it's not perfectly smooth, it will even out while baking). Fold foil up the sides of the Springform Pan and place it into a larger roasting pan. Add boiling water to the roasting pan so it reaches halfway up the sides of the Springform Pan and place it in the oven. Putting the cheesecake in a water bath is another trick I use to prevent the top layer of your cheesecake from cracking. It may seem like a cumbersome extra step, but it's the best way to bake a great looking cake.", "Bake the cheesecake for about 45 minutes, or until the edges of the cake are set. The center of your cheesecake should still jiggle slightly.", "Remove the Springform Pan from the roasting pan, remove the foil, and place on a cooling rack for 30 minutes. Then, cover loosely with plastic wrap or a kitchen towel and chill the cake in the fridge for at least 4 hours to cool and set completely.", "Heat the oven to 325\u00b0F. Spray the bottom and sides of KitchenAid(R) Professional-Grade Nonstick 9\" Springform Pan with cooking spray.""