7 oz graham crackers (about 1 1/2 sleeves in the box)
1 stick butter
1/4 cup sugar
4- 8 oz pkgs cream cheese (at room temp)
2 cups sugar
1 tbl flour
1/2 tsp lemon peel
1 tbl lemon juice (about 1/2 lemon)
1 tsp vanilla
4 whole eggs
2 egg yolks
1/2 cup whipping cream
16 ounces sour cream
1/4 cup powdered sugar (more if you like it sweeter)
This will make one 10" cheesecake or 2 8" cakes.
Crush cookies in a food processor to fine crumbs.
Add butter and press into bottom of a spring form pan.
Mix the cream cheese until thoroughly blended and creamy.
Then add sugar, flour, lemon peel, lemon juice and vanilla.
Mix this all thoroughly until it is fluffy and completely mixed.
Then add the eggs and yolks one at a time, mixing well after each addition.
Add the whipping cream last and again mix very well until it is fluffy and completely blended.
Bake 5 minutes at 400 degrees F, then at 250 degrees F for 1 hour (approx). It usually takes mine an hour and 40 minutes in a 10" pan.
After the cake has completely cooled mix the sour cream and powdered sugar.
Spread over cake.
This works best if you make the cake the day before you want to serve it.
This allows the topping to set well.
Cake freezes well but do not top it if you are going to freeze it.
Pairs Well With
My good friend, Rick, is a chef. He shared his cheesecake recipe with me and it is without a doubt the best cheesecake I have ever eaten. It is not the dense NY style. I made a few minor mods to make it my own.