Ingredients
Crust
- 1 1/3 cup graham wafer crumbs
- 1/3 cup butter melted
Topping
- 1 cup sour cream
- 4 tbsp sugar
- 2 tbsp lemon juice
Cake
- 1 lb cream cheese room temperature
- 3 egg
- 1/2 cup sour cream
- 2/3 cup sugar
- 2 tbsp lemon juice
Servings: servings
Instructions
Crust
- Mix graham crumbs with melted butter.
Topping
- Combine all ingredients and mix until smooth.
Cake
- Preheat the oven to 350 F.
- Make the CRUST recipe and press it evenly over the bottom of an 8" or 9" springform pan. Bake for 5 minutes.
- While it bakes, combine all the cheesecake ingredients and mix until smooth.
- Remove crust from oven, pour in cheesecake mixture and bake for 40-45 minutes for 8" pan, 30-35 minute for 9" pan.
- While it bakes, make TOPPING recipe.
- Remove cake from oven. Cake should be puffed on the edges and pulling away from the sides of the pan, but not quite set in the centre. Spread topping over top. Return to oven for 5 minutes.
- Remove cake from oven and let cool 15 minutes on wire rack.
- Run knife around the edge of the pan. Let cool another 30 minutes.
- Remove side piece of pan and let cake cool completely.
- Cover and chill in fridge for 4 hours or overnight.
Recipe Notes
Source: Auntie Anne