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Ingredients
- Crust:
- 4 (8oz) cream cheese, softened
- 1 1/2 Cups granulated sugar
- 3 Tbsp. all purpose flour
- 1/2 lemon - juice and zest
- 6 eggs
- 1/4 lb butter, softened
- 1 Cup sour cream
- 1 tsp. vanilla
- 1 Cup graham cracker crumbs
- 1/4 Cup sugar
- 1 Tbsp. butter
Details
Preparation
Step 1
Preheat oven to 400 degrees
Filling: Whip cream cheesse and butter fluffy - add sugar gradually, beating after each addition. Add flour, zest, and juice and beat well. Add eggs one at a time, beating after each. Add vanilla, mix, then fold in sour cream.
Crust: Line cheesecake pan (with removable bottom) with parchment paper. Mix all "optional" ingredients for crust. Press into bottom of pan.
Assembly: Pour batter over crumb base. Bake on the 3rd rack down in the oven at 400 degrees for 20 min, then reduce temp to 300 degree and bake for an additional hour. Turn oven off and leave cheesecake in the oven for 8 hours (or overnight). When completely cooled, refrigerate or wrap and freeze.
Note: Do not open oven while baking or during cooling period. 10-12 Servings
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