Creamy Dreamy Cheesecake Pie Recipe

Directions

Dan Langan

Preheat the oven to 350°F with a rack in the center position. Butter just the bottom of a 9-inch pie pan and line the bottom with a circle of parchment, smoothing it into place.

To make the crust: Combine the crumbs, sugar, and salt in a medium bowl. Add the melted butter and mix until evenly moistened. Pour the mixture into the prepared pan. Form the crust by pressing the crumbs onto the sides of the pan, aiming for a thickness of about ¼ inch. Spread the loose crumbs onto the bottom of the pan. Use a flat-bottomed measuring cup to compress the crumbs firmly onto the bottom and up the sides, extending the crust just a bit beyond the rim.

Bake on the center rack for 10 to 12 minutes, or until it smells toasty and feels set. Place the baked crust onto a rimmed baking sheet and set aside while you make the filling. The walls of the crust may shrink down a bit as it cools, but that is fine. Leave the oven on.

To make the filling: In a large microwave-safe bowl, heat the cream cheese for 30 seconds. Move the pieces around with a rubber spatula, then heat for another 30 seconds. Use the spatula to stir and smear the cream cheese until it is nearly smooth, with a texture like mayonnaise. Heat for 10 more seconds and stir until no lumps remain. Add the sugar and salt to the melted cream cheese and stir for 60 seconds, or until it is smooth and shiny like yogurt.

In a separate medium bowl, whisk the eggs and egg yolks until completely homogeneous; there should be no strands of egg white clinging to the whisk when it is raised from the eggs. Whisk in the cream, vanilla, and lemon juice. Use the spatula to stir the egg mixture into the cream cheese one-third at a time, blending completely after each addition. Pour the filling into the warm crust; it should fill the crust just to the top of the crumbs.

Lower the oven temperature to 325°F. Place the cheesecake on its baking sheet on the center rack and carefully pour very hot water into the baking sheet to make a ½-inch-deep water bath. Bake for 55 to 65 minutes, until the outer 2½ or 3 inches of the cheesecake is set and the inner portion wobbles like jelly. The internal temperature at the center of the cheesecake should be 155°F to 165°F (see Notes). Don’t worry if the top browns a little, that’s just fine.

Turn off the oven and let the cheesecake stand in the oven with the door open just a bit (slip a wooden spoon into the opening to hold the door open a crack) for 45 minutes. Lift the pan out of the water bath and place the cheesecake on a wire rack. (Let the water cool a bit before discarding.) Cool the cheesecake for about 90 minutes, or until the bottom of the pan is cool to the touch. Cover with an inverted plate or drape with a piece of plastic wrap and refrigerate for at least 6 hours or overnight.

To serve, warm the bottom of the pan to help release the crust by setting it on a rimmed baking sheet filled with steaming-hot water for 2 minutes. Cut into wedges and serve topped with a dollop of whipped cream and a sprinkle of chocolate shavings.

Notes: Taking the internal temperature of the cheesecake is the easiest way to know that it is baked. A temperature of around 155°F yields a creamier cheesecake and 165°F indicates a firmer texture. Slice the cheesecake with a sharp knife dipped in hot water and dried. Cutting several slices before removing a piece makes serving the first slice easier.