Ingredients Jump to Instructions ↓

  1. 2 cups graham cracker crumbs

  2. 6 tablespoons butter -- melted

  3. 2 tablespoons sugar

  4. 24 ounces cream cheese

  5. 3/4 cup sugar

  6. 3 eggs -- room temperature

  7. 1/4 cup lemon juice -- fresh

  8. 2 teaspoons lemon rind -- grated

  9. 2 teaspoons vanilla

  10. 2 cups sour cream

  11. 3 tablespoons sugar

  12. 1 teaspoon vanilla

Instructions Jump to Ingredients ↑

  1. Preparation : Lemon Glaze Curled lemon strip, large strawberry and mint leaves for garnish Preheat oven to 350F. Combine first 3 ingredients thoroughly. Press crust evenly onto bottom and sides of buttered 9 inch springform pan. Bake crust 5 minutes. Allow to cool. Beat cream cheese until soft. Add sugar, blending thoroughly. Add eggs one at a time, beating well after each addition. Mix in lemon juice, rind and vanilla. Blen well. turn into pan and bake 35 minutes. Meanwhile, blend sour cream and remaining sugar and vanilla. Remove cake from oven after baking 35 minutes. Gently spread sour cream mixture over top. Return to oven and bake 12 more minutes. Cool cheesecake on wire rack 30 minutes. Spread with slightly cooled lemon glaze (before glaze sets). Chill several hours or overnight before removing sides of pan. [Note this recipe did not include recipe for Lemon Glaze]


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