This is a twice baked, two layer, full crust cheesecake. Extremely rich in flavour and allways impresses even the toughest crouds.
Inherrited from my Grandmother, though i altered the recipe i still dedicate it to her each time i bake it.... Read more.
VERY IMPORTANT !
Allow the butter and cream cheese to come to room temperature before starting the recipe ! Do NOT put in the microwave !
Combine cream cheese, sugar and butter in a lagre bowl and rub between palms until mixed very well.
Grease the bottom and the sides of a 10" springform pan.
Pack the graham crust mixture about a 1/4 " thick on the sides and bottom.
Chill in the refrigerator.
Combine cream cheese, and sugar and cream well with an electrical mixer or a beautiful red Kitchen Aid 575w, 10 speed stand mixer like i've got. :D
Add in the vanilla extract, lemon juice and lemon zest.
Followed by adding in one egg at a time.
Pour the mixture into the crust and bake in oven at 350* F for 45-50 minutes. Depending on your oven.
Remove from oven and let stand for 15 minutes on a cooling rack.
Reset oven to 450* F
Combine sour cream sugar and vanilla extract in a bowl and mix well.
Spread the mixture on the top of the cheesecake and bake again at 450* F for 8-10 minutes. Do NOT brown !
Let cool in the refrigerator until completely chilled.
Nutritional analysis per serving (20 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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This cheesecake recipe can be taken in any direction now. You could use canned cherries or blueberries or hopefully you'll take the time to do some fresh fruit. It really is up to you.
Make sure to use butter, don't use margarine.
TIP: For a great looking piece of cheesecake be sure to wash your knife after each cut !
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