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 juice

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

To 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.