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Instructions. Preheat oven to 325F (160C). Prepare Graham Cracker crust first by combining graham cracker crumbs, sugar, and brown sugar, and stirring well. Add melted butter and use a fork to combine ingredients well. 1 ½ cups graham cracker crumbs, 2 Tablespoons sugar, 1 Tablespoon brown sugar, 7 Tablespoons butter.
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How to Bake a Cheesecake in a Water Bath: Boil a pot of water. Boil more than you think you'll need to ensure you have enough. Place 2 large sheets of heavy-duty foil on the counter (use the extra-wide foil to go all the way up the sides). Fold the foil up the sides of the pan ensuring there are no rips or holes.
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Set pan aside. In a large bowl, combine graham cracker crumbs, sugar, and melted butter; stir well to combine. Firmly pat the mixture into the prepared pan. Bake in preheated oven for 8 minutes. Place partially baked crust on a cooling rack and set aside while you prepare the filling.
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Triple wrap the pan in heavy duty foil: Prepare the springform pan, so no water leaks into it while cooking. Place a large 18-inch by 18-inch square of heavy duty aluminum foil on a flat surface. Place the springform pan in the middle of the foil. Gently fold up the sides of the foil around the pan.
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Preheat oven to 325°F (163°C). Combine the crushed graham cracker crumbs and granulated sugar in a medium-sized mixing bowl and stir until well combined. Add the melted butter and mix until all of the crumbs are moistened. Scoop the mixture into a 9-inch springform pan and firmly press it down into one even layer.
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Preheat oven to 350°F/180°C. Grease the bottom and sides of a 9-inch springform pan. In a medium bowl, mix together crumbs, 2T sugar, and melted butter and mix until combined and moistened. Press mixture into the bottom of prepared pan to form an even layer of crumbs. Bake for 8-9 minutes until golden brown.
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Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean and dip into warm water between each slice. Serve cheesecake with desired toppings (see Note).
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Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan. Bake the crust for 10 minutes, then set aside to cool.
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Step 2: Make the Graham Cracker Crust. In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Stir until well combined. Press the crumbs into an even layer on the bottom of the prepared pan. Bake the crust for 10 minutes, until set. Remove the pan from the oven and set aside.
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Step 1: Preheat the oven and then wrap a 9-inch springform pan with aluminum foil. Set the wrapped pan aside. Step 2: Mix the graham cracker crumbs, melted butter, and granulated sugar in a large bowl. Mix thoroughly to ensure all the crumbs are evenly moistened.
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Bake the crust for 10 minutes. Make the filling in the next step as the crust bakes. Make the filling: Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 3 minutes.
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Combine the lemon zest and vanilla. Lastly, whip the cream in a separate mixing bowl until soft peaks form, and fold the cream into the cream cheese using a rubber spatula until completely combined. Put into cups. Use a spoon or piping bag to evenly place the cheesecake filling on top of the crusts. Garnish.
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Step 1. Place a rack in lower third of oven; preheat to 350°. Brush an 8"- or 9"-diameter cake pan evenly with butter. Line bottom with a parchment paper round, then line sides with a 4.
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Bake for 50 to 55 minutes. Once the cheesecake is set, turn the oven off, open the door slightly, and allow the cheesecake to cool in the oven for 1 hour. Remove from the oven and run a butter knife along the edges. Remove from springform pan and cool completely in the fridge for at least 4 hours or overnight.
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Turn off the oven and crack the door open or prop it open with a wooden spoon. Let the cheesecake cool slowly for 1 hour. Run a knife around the edge of the cake and cool the cake completely. Remove the cheesecake from the oven and from the water bath, unwrap the foil, and transfer it to a cooling rack.
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Pat the crust mixture into the bottom of a greased springform pan, covering the pan seam and extending up the sides 1 to 2 inches. Use a straight-sided glass or measuring cup to tamp the crust evenly against the pan. Aim for about 1/4 inch thickness for your crust.