This cheesecake is velvety smooth with hints of lemon and vanilla.  It’s much different than the traditional NY cheesecake which I always think of as being pretty dry.  You can dress it up with lemon zest, fresh fruit or fruit sauce but it’s also great by itself.  I was first served this cheesecake by Joyce May in Mercer Island, Washington about 40 years ago.

Cheesecake

Serves 6 to 8

20 graham crackers (squares)
1/4 cup melted butter
1/4 cup sugar

2 8 ounce packages cream cheese
1 3 ounce package cream cheese
2/3 cup sugar
3 eggs
2 tsps. lemon juice

1 pint sour cream
3 Tbls. sugar
1 Tbls. lemon juice
1 tsp. vanilla

First, you need to crush the graham crackers.  I find the easiest way to do this is in batches by putting a few squares in a large, resealable plastic bag and crushing them with a rolling pin.

To make the crust, combine the crushed graham crackers, butter and 1/4 cup sugar.  Press into a large spring pan.

With a mixer, combine the cream cheese, 2/3 cup sugar, eggs and 2 tsps. lemon juice.  Beat until thoroughly mixed and creamy.  Pour into the graham cracker crust.  Bake at 325 degrees for 25 minutes.

Combine the sour cream, 3 Tbls. sugar and the remaining lemon juice and vanilla in a bowl.  After the cake has baked for 25 minutes, remove it from the oven and frost it with the sour cream mixture.  Place it back in the oven and bake for another 5 minutes.  Remove from the oven and let it cool down at room temperature for about 15 minutes.  Then refrigerate for at least 2 to 3 hours before serving.

Tags: cheesecake