Ingredients: |
Ingredients: CRUST:
1 C. packaged graham-cracker crumbs, crumbled
3 tbsp. sugar
1/4 tsp. cinnamon
3 tbsp. butter
FILLING:
1 large lemon, grated and juice
24 oz. cream cheese (3 packages)
granulated sugar
1/4 tsp. salt
5 eggs
1 1/2 C. sour cream
1/2 tsp. vanilla extract
TOPPING;
cherry pie filling or slivered almonds
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Directions: |
Directions:Use a 9" springform pan is the best for this recipe. Also, a stand mixer is easiest to make the rich, creamy texture of the cheesecake Put the cream cheese in the bowl of the electric mixer. Put eggs out to get to room temperature.. In a small bowl, mix the graham cracker crumbs, sugar and cinnamon. Melt the 3 tbsp. butter and add to the crumb mixture. Mix thoroughly with finger tips. Butter the bottom and sides of the pan. Press the crumbs evenly on bottom and up the sides. Set crust aside. Turn the oven on to 350º. Grate the lemon rind and measure 2 tbsp. Add the grated lemon rind into the softened cream cheese and turn on the mixer. Gradually add 1C. sugar, eggs and salt, Mix until lemon color and creamy. About 10 minutes. Pour cream cheese mixture into shell and bake for 20 minutes. Center should be firm. Cool. Beat sour cream and 2 tbsp. sugar, add the vanilla. Mix for about 1 minute. Pour over cooled first layer. Put back into the oven for 20 minutes. Remove and cool. Chill. Remove pan from springform (Use a knife around the sides if necessary.) Sprinkle with almonds or cherry pie filling. The cake can be frozen for up to a month, if it lasts that long. |
This recipe for Ann's Cheesecake is from