Ingredients: |
Ingredients: 1 recipe graham cracker crust
3 Packages (8oz @) Cream Cheese, softened to room temperature
2 t. Freshly Grated Lemon rind
2 T Fresh Lemon juice
5 Lg. Eggs, room temperature
1 C. Granulated Sugar
1/4 t. Salt
Creamy Topping;
1 1/2 C. Sour Cream
2 T. Granulated Sugar
1/2 t. Vanilla
1/2 t. Fresh Lemon juice
1 can Cherry Pie Filling
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Directions: |
Directions:Press prepared graham cracker crust evenly on the bottom and two inches up the sides of a 9" springform pan. Refrigerate while preparing filling.
Heat oven to 350º
Beat cream cheese, lemon rind and lemon juice in bowl until smooth and creamy. Add eggs, sugar and salt. Beat until blended. Scraping down sides of bowl. Once mixed;
Beat for a full ten minutes. Filling will be smooth and creamy and pale.
Pour over prepared crust. Bake for 50 minutes. Check center of cake with a toothpick, it should be firm and not runny. Remove from oven. Leave oven on. Let stand on cooling rack for 20 minuets. Cake will cool and may fall a bit or crack some.
Make creamy topping;
With a wooden spoon, beat sour cream, sugar, vanilla and lemon juice for one full minute. Pour over cake, smooth evenly over top. Return to oven and bake for 12 minutes. Remove from oven and cool completely on wire rack. Refrigerate for eight hours.
To serve;
Run knife around the edge of the pan and release the spring and remove sides. Spoon pair filling over entire cake or just a serving at a time. Can be sliced, wrapped and frozen for up to one month. |
This recipe for Aunt Babe's Divine Cheesecake is from