Modes

Ingredients

Crust

• 1¾ cups graham cracker crumbs

• ¼ cup granulated sugar

• 6 Tablespoons butter, melted

Filling

• 20 ounces cream cheese, at room temperature

• ¾ cup granulated sugar

• ¾ cup sour cream

• 1 teaspoon vanilla extract or paste

• zest of one lemon

• 2 eggs

• 1 egg yolk

• 3 Tablespoons heavy cream

Instructions

Prepare the Crust

Preheat the Wolf Convection Steam Oven to 325°F in Convection Mode.

In a bowl, combine the graham cracker crumbs, sugar, and butter, and stir well to combine. Press the crumbs into the bottom of a ten-inch springform pan to form an even layer. Press crust down into even layer.

Bake in the preheated oven for 12 minutes. Remove, turn off the oven, and allow the crust to cool completely.

Prepare the Filling

Place the sugar and cream cheese into the bowl of an electric stand mixer. Using the paddle attachment, cream the ingredients together until smooth.

Add the sour cream, vanilla, and lemon zest, and mix until combined. Add the eggs, egg yolk, and cream, and stir until smooth. Pour the filling over the baked crust and smooth the top slightly.

Bake and Chill

Cover the entire springform pan with plastic wrap, wrapping it all the way around the pan twice. The entire pan must be sealed—top, bottom, and sides.

Place the pan on the rack in the Convection Steam Oven with the wire rack in position one. Set the oven to Convection Steam mode at 225°F and bake for one hour and twenty minutes.

Remove from the oven and let cool on the counter until the pan can be easily handled. Carefully remove the plastic wrap and chill for at least three hours (overnight is preferable) before serving.

Recipe courtesy of the Sub-Zero Group.