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Prep Time: 25 Minutes Cook Time: 960 Minutes |
Ready In: 985 Minutes Servings: 12 |
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Had this at home for my brother's birthday and had to share. Great anyway, but even better if made a day or two in advance. I use a mix of gluten-free wafer crumbs (ginger snaps are good, I'm trying chocolate next). Top with berries or other garnish of your choosing. Ingredients:
2 cups graham cracker crumbs |
1/4 cup butter, melted |
16 ounces cream cheese, softened |
1/3 cup sugar |
4 eggs |
1 1/2 teaspoons vanilla |
3 tablespoons lemon juice |
1/2 teaspoon lemon rind |
1 1/2 cups sour cream |
3 tablespoons sugar |
1/2 teaspoon vanilla |
Directions:
1. Prepare crust: Mix melted butter and crumbs in a medium bowl. Press into bottom of a 10 springform pan.
2. Mix filling ingredients, beating until smooth. Pour onto crust and bake in oven preheated to 375 for 25 minutes, or until set.
3. Remove from oven and cool to room temperature.
4. Once cooled, reheat oven to 375.
5. Thoroughly blend topping ingredients in medium bowl and pour on top of cooled cake.
6. Bake 8 minutes.
7. Remove from oven and cool to room temperature.
8. Cover tightly (still in the pan) and chill at least 12 hours.
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