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1
Position a rack in the middle of the oven and preheat to 325 degrees F.
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2
For the crust: Melt the butter, covered in the microwave, in a medium microwave safe bowl, or a saucepan.
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3
Brush a 9-inch springform pan with some of the butter.
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4
Stir the remaining butter together with the crumbs, sugar, and salt.
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5
Press the crumb mixture over the bottom of the pan, taking care to get the crust evenly into the edges.
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6
Bake until golden brown, 15 to 18 minutes.
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7
Cool.
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8
Wrap the bottom and up the sides of the pan with foil and put in a roasting pan.
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9
For the filling: Beat the cream cheese on medium speed with a hand-held mixer until smooth.
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10
Add the granulated sugar and beat just until light and fluffy, scraping the sides of the bowl and beaters as needed.
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11
Slowly beat in the sour cream, then eggs, vanilla and both citrus zests; take care not to over whip.
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12
Pour into the cooled crust.
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13
Bring a medium saucepan or kettle of water to a boil.
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14
Gently place the roasting pan in the oven (don't pull the rack out of the oven).
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15
Pour in enough hot water to come about halfway up the side of the springform pan.
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16
Bake the cheesecake for about 1 hour and 10 minutes---the outside of the cake will set but the center will still be loose.
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17
For the topping: Stir together the sour cream, confectioners' sugar and vanilla.
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18
Spread over the top of the cooked cheesecake and return to the oven for 5 minutes.
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19
Turn the oven off, cook the cheesecake in the residual heat in the oven for about1 hour.
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20
This gentle finish minimizes the risk of the dreaded crack in your cheesecake.
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21
Remove cheesecake from the roasting pan to a rack.
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22
Run a knife around the edges and cool to room temperature.
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23
Cover and refrigerate at least 8 hours or overnight.
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24
Bring cheesecake to room temperature 30 minutes before serving.
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25
Remove the springform ring.
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26
Dip a knife in warm water, wipe dry before slicing each piece.
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27
Serve with berries, if desired.
