Beverly Hills Cheesecake Recipe

How to Make Beverly Hills Cheesecake

1. Preheat oven to 350°F (175°C). Place oven rack in the center.
2. Grease the bottom and sides of a 9-inch springform pan with butter.
3. Cut 16 ounces (450g) cream cheese into 1-inch cubes and place in a large mixing bowl.
4. Beat cream cheese at medium speed with an electric mixer until completely smooth and creamy, scraping down the sides of the bowl as needed.
5. Beat in 1 tablespoon lemon zest and 1 teaspoon vanilla extract.
6. Gradually add ½ cup granulated sugar to the cream cheese mixture, beating at medium speed until fully incorporated.
7. Add 4 large eggs, one at a time, beating well after each addition and scraping down the sides of the bowl.
8. Pour batter into the prepared pan and spread evenly. Gently rotate the pan several times to settle the batter.
9. Bake for 25 minutes, or until the center is just set. Do not overbake.
10. Transfer the pan to a wire rack and let cool for 30 minutes.
11. While the cheesecake is cooling, prepare the sour cream topping: In a medium bowl, whisk together 8 ounces (225g) sour cream, ½ cup granulated sugar, and 1 teaspoon vanilla extract until smooth.
12. Gently spread the sour cream mixture evenly over the partially baked cheesecake. Rotate the pan to settle the mixture.
13. Return the pan to the oven and bake for 10 minutes, or until the sour cream topping is set.
14. Turn off the oven. Leave the cheesecake in the oven with the door slightly ajar (about 8 inches) for 30 minutes.
15. Transfer the pan to a wire rack and let cool completely to room temperature. This may take several hours.
16. Once completely cool, carefully remove the sides of the springform pan.
17. Refrigerate the cheesecake uncovered for 2 hours.
18. Cover loosely with plastic wrap and refrigerate overnight (or at least 6 hours) to allow flavors to meld.
19. Garnish with fresh blueberries or your favorite fruit and serve chilled.