1. Place oven rack in centre of oven, heat to 350 degrees. 2. Coat bottom and sides of 9 inch springform pan evenly with butter, reserve. 3. Cut cream cheese into 1 inch cubes, place in large mixer bowl. 4. Beat at medium speed, scraping down sides of bowl as needed, until completely smooth. 5. Beat in lemon rind and 1 teaspoon of the vanilla. 6. Continue beating at medium speed while very slowly adding 1/2 cup of the sugar to cheese mixture and scraping down sides of bowl as needed, beat until sugar is absorbed. 7. Add eggs, about 1/4 cup at a time, beating well and scraping down sides of bowl after each addition. 8. Pour batter into reserved pan, spread top smooth. 9. Gently rotate pan several quarter turns to settle batter. 10. Bake until centre is just set, about 25 minutes. 11. Transfer pan to wire rack away from drafts. 12. Let cool undisturbed 30 minutes. 13. Do not turn oven off. 14. While cake is cooling, mix sour cream, remaining 1/2 cup sugar and remaining 1 teaspoon vanilla in medium bowl until smooth. 15. Gently spread sour cream mixture evenly over partially baked cake. 16. (cake will not fill pan to the top) Rotate pan several quarter turns to settle sour cream mixture. 17. Return pan to oven, bake until sour cream mixture is set, about 10 minutes. 18. Turn oven off. 19. Let cake stand in oven with door propped open 8 inches for 30 minutes. 20. Transfer pan to wire rack away from drafts. 21. Let cool undisturbed until sides and bottom of pan are completely cooled to room temperature. 22. Remove sides of pan. 23. Refrigerate cake uncovered 2 hours. 24. Cover cake loosely with plastic wrap, refrigerate overnight or at least 6 hours. 25. Garnish with grapes before serving, if desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
