Cheesecake
I’m not a really big fan of the traditional New York cheesecake - I think it always seems dried out. This recipe, on the other hand, is creamy moist with a lemony flavor and terrific crust. Joyce May from Mercer Island, Washington first served this to us when I was probably only 12 and it’s the only cheesecake recipe I now make. You can serve it plain, with a fruit sauce or with fresh fruit. My Mom usually serves it with a few lemon zest strips sprinkled on top.
Cheesecake
20 graham crackers (squares), crushed
1/4 cup melted butter
1/4 cup sugar(2) 8 oz. packages cream cheese
(1) 3 oz. package cream cheese
2/3 cups sugar
3 eggs
2 tsps lemon juice1 pint sour cream
3 Tbls. sugar
1 Tbls. lemon
1 tsp. vanillaTo make the crust, combine the crushed graham crackers, butter and 1/4 cup sugar. Press into a large spring pan. I usually use the bottom of a flat drinking glass.
With a mixer, combine the cream cheese, 2/3 cup sugar, eggs and lemon juice. Beat until thoroughly mixed and creamy. Pour into the graham cracker crust and bake at 325 degrees for 25 minutes.
Combine the sour cream, 3 Tbls. sugar, 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. Return it to 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: cream cheese











December 12th, 2008 at 5:05 pm
That looks great! Actually you reminded me of my ex mother in laws cheesecake recipe…looked alot like that and tasted rich with lemon.
I think I’ve got to try your recipe now. Thanks!