Directions: |
Directions:1. Preheat the oven at 325º 2. In bowl mix graham cracker crumbs, sugar and butter, press onto bottom and slightly up the sides of 10-inch spring-form pan. Bake in oven for 10 minutes. 3. Remove the crust from oven, but keep the oven on and let the crust cool for 5-10 minutes 3. Prepare the filling by beating the cream cheese, sugar, vanilla and lemon juice in electric mixer until the mixture is smooth and well blended. 4. Add eggs, 1 at a time, mixing at medium speed after each egg is added until all is blended making sure to scrape down the batter with a spatula. 5. Add flour and mix until the batter is smooth. 6. When the crust has cooled down, pour the filling over the crust and bake for 50-55 minutes or until the cake is cooked but has a slight giggle in the centre. 7. Remove the cake from the oven and let it cool slightly. for about 10 minutes. 8 Now prepare the sour cream mixture. In a bowl. mix sour cream, sugar, vanilla and lemon juice. Spoon the sour cream mixture over the cheesecake spreading evenly. Bake the cake for another 10 - 15 minutes. 9. Cool the cake for about 15 minutes and refrigerate at least 4 hours or overnight. 10 Loosen the cake from the pan with a knife 11 Before serving, remove rim from pan and plate and slice cake. Garnish each slice with fresh strawberries and a drizzle of strawberry sundae syrup along with some whipped cream. |