准备

Set out the ingredients:

• At least 4 hours before you begin, set the cream cheese, eggs, and sour cream on your kitchen counter because it’s essential that the ingredients be at room temperature before you mix the batter.

使外壳：

• 将架子放在烤箱的中心，然后将烤箱加热至350°F。在一个中等大小的碗中，将Graham饼干屑和糖混合在一起。搅拌5汤匙。将黄油融化，直到面包屑被均匀湿润。将面包屑倒入一个9英寸的弹簧盘中，深约2-1/2英寸，然后将它们牢固地压入底部，并在侧面大约一半。烘烤，直到外壳变香，触摸为5至7分钟。如果外壳开始看起来金色，那很好，但不应该太变褐。准备芝士蛋糕面糊的同时，让锅在架子上冷却。

Make the cheesecake batter:

• 用台式搅拌机装有桨叶附件，以中低速搅拌奶油奶酪，直到混合物光滑且有些蓬松，约2分钟。刮碗。低速，打成面粉。一次一次，低速打入鸡蛋，在添加每个鸡蛋后仅将面糊混合15到20秒钟，直到将其掺入并每次刮擦碗。不要过分。加入酸奶油，柠檬汁和香草。以低速打击直到合并大约30秒。面糊应保持光滑，并具有浓稠的奶昔的一致性。

在水浴中烤蛋糕：

• 用两张外部（18英寸）重型铝箔将锅的外部紧密包裹，以使锅防水。用剩余1茶匙的光涂层刷锅的内边缘。融化的黄油，注意不要打扰外壳。
  

• Pour the batter into the prepared crust; it should cover the crust completely and come to within about 1/2 inch of the pan’s rim. Put the springform pan in a roasting pan and carefully pour hot water into the roasting pan until the water reaches halfway up the sides of the springform pan. Bake at 350°F, without opening the oven door for the first hour, until the top of the cake is golden brown and doesn’t wobble in the middle when the pan is nudged (a little jiggle is fine), about 1 hour 10 min. to 1 hour 15 min. (The cheesecake will be gooey in the middle; don’t worry, it will set as it cools.)

Let the cake cool:

• 从水浴中取出芝士蛋糕锅，取下箔纸包裹（您可能需要额外的手），然后将锅放在电线架上。围绕锅的内边缘抬起一把薄刀刀，以使芝士蛋糕从锅的侧面释放。让蛋糕在架子上冷却，直到几乎没有温暖。
• Refrigerate uncovered for at least 8 hours or overnight. The cheesecake will firm up during chilling.

Serve the cheesecake:

• Run a thin-bladed knife around the inside rim of the pan again—taking care not to disturb the crust—to loosen the chilled cheesecake. Unclasp and remove the side of the springform pan, and then use a wide spatula to transfer the cake to a serving plate.
• Right before serving, use a slotted spoon to scoop the cranberries out of the syrup and let them drain briefly before spooning them onto the top of the cake. (Save the leftover syrup for pouring onto vanilla ice cream or mixing with seltzer to make cran-berry spritzers.)
• Before slicing, rinse a long, thin-bladed knife under hot water. Wipe the blade between slices and rinse it under hot water again as needed.
• Wrapped and refrigerated, the topped cheesecake will keep for a week.