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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 12 |
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This cheesecake is wonderful, and definitely tastes better after sitting in the fridge overnight. Serve w/ cold raspberry sauce or whatever fruit sounds good! Ingredients:
1 1/2 cups crushed graham crackers |
1/2 teaspoon cinnamon |
1/4 cup sugar |
1/4 cup melted butter |
24 ounces cream cheese |
3/4 cup sugar |
3 eggs |
1 lemon, juice of |
1 teaspoon lemon zest |
1 teaspoon vanilla |
2 cups sour cream |
1/2 cup sugar |
1 teaspoon vanilla |
Directions:
1. Preheat oven to 400°F.
2. Combine graham crackers, 1/4 cup sugar and 1 teaspoons cinnamon. Add 1/4 cup melted butter and combine. Pat down into bottom of 9 springform pan. Bake for 7 minutes.
3. Beat cream cheese and sugar together until smooth. Add eggs, one at a time. Add lemon juice, lemon zest and vanilla. Pour batter into pan on top of crust. Bake at 325°F for 45-50 minutes. Cool for 15 minutes.
4. For the topping, combine 2 cups sour cream, 1/2 cup sugar and 1 teaspoons vanilla. Bake at 400°F for 12 minutes. Cool in refrigerator for at least 4 hours.
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