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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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A FRIEND gave me this recipe, and I love it so much! The secret is in the bakingI just let it barely show little bubbles on the surface before I take it out of the oven. You don't want cheesecake to bake too long. Ingredients:
1-1/4 cups graham cracker crumbs |
1/3 cup butter, melted |
2 packages (8 ounces each) cream cheese, softened |
1/2 cup sugar |
2 eggs, lightly beaten |
1 teaspoon vanilla extract |
1/2 teaspoon finely grated lemon peel |
topping: |
1 cup (8 ounces) sour cream |
2 tablespoons sugar |
1/2 teaspoon vanilla extract |
additional lemon peel, optional |
mint leaves, optional |
Directions:
1. In a bowl, Combine cracker crumbs and butter. Firmly press onto the bottom and up the sides of a 9-in. pie plate. Cover and refrigerate for 30 minutes.
2. In a large bowl, beat the cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla and lemon peel just until blended. Pour into prepared crust.
3. Bake at 325° for 20-25 minutes or until center is almost set. Remove from the oven; let stand for 5 minutes (leave oven on). Combine the sour cream, sugar and vanilla; spread carefully over pie. Bake 5 minutes longer. Cool on a wire rack for 1 hour. Refrigerate overnight. Garnish with mint and lemon peel if desired. Refrigerate leftovers. Yield: 6-8 servings.
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