1& 3/4 cup Nabisco graham craqker crumbs
1/4 cup granulated sugar
1/3 cup margarine or butter, melted
Combine in food processor or bowl. Pat into 9 inch springform pan
(up sides to about 1/2-3/4 inch from top).
Wipe out food processor bowl (or regular bowl). Use it for filling.
2 packages Philadelphia cream cheese, 8 oz., room temperature
3/4 cup granulated sugar
2 tablespoons lemon juice (fresh is best)
1/2 teaspoon vanilla
1 pint sour cream
1/2 cup granulated sugar
1/4 tsp vanilla
Mix in food processor or bowl (use hand mixer if using bowl). Beat cream cheese, add sugar, beat again, add eggs one at a time beating
after each. Add lemon juice and vanilla. Pour into prepared spring-
form pan. (obviously, if using food processor you don't "beat" it; just
process until combined and smooth).
Bake at 350 degrees for approximately 30 minutes. Center of cheesecake should be set on top but look a little shaky; it will continue setting up when removed from oven. If your oven is accurate, 30 minutes is exactly right time.
Remove from oven and let it sit for 10 minutes.
Raise the oven temperature to 450 degrees.
Meanwhile, while it was baking, make the topping:
Combine one pint sour cream (pour off any liquid on top, it's better a bit drier than liquidy); 1/2 cup granulated sugar, 1/4 teaspoon vanilla. Spoon gently onto cheesecake just as 10 minutes have elapsed and put it in the hot oven for 5 minutes. Remove, let it cool a bit before refrigerating. You can serve it after 6 hours or overnight.
Posted by leah at September 19, 2003 03:27 PM
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