Homemade Cheesecake

 



Ingredients

Crust

1.5 cups graham cracker crumbs

1.25 cup sugar

66 tablespoons butter

Filling

8 oz each cream cheese

8 oz each whipped cream cheese spread

1.25 cups sugar

2 teaspoons vanilla

2 tablespoons lemon juice

5 eggs

2 tablespoons all-purpose flour

Sour Cream Layer

2 cups sour cream

0.25 cup sugar

0.5 teaspoon vanilla

1 tablespoon lemon juice

Garnish

Sliced fresh strawberries

Strawberry sundae syrup

Whipped cream

 Ingredients

 In 325°F. In small bowl, mix crust ingredients; press in bottom of 

ungreased 10-inch springform pan. Bake 10 minutes. Cool 3 to 5 

minutes.

Meanwhile, in large bowl, beat both kinds of cream cheese, 1 1/4 cups

 sugar, 2 teaspoons vanilla and 2 tablespoons lemon juice with 

electric mixer on medium speed until smooth and well blended. On 

low speed, add eggs 1 at a time, beating well after each addition until 

blended. Add flour; beat until smooth.

Pour filling over crust. Bake 55 minutes. Cool on cooling rack 10 

minutes. Meanwhile, in small bowl, mix sour cream layer ingredients.

Spoon and spread sour cream mixture evenly over top of cheesecake.

 Bake 10 minutes longer. Run knife around edge of pan to loosen 

cheesecake. Cool completely on cooling rack, about 2 hours. Cover; 

refrigerate at least 3 hours or overnight.

Before serving, remove side of pan. Garnish each serving with fresh 

strawberries and a drizzle of strawberry sundae syrup and a dollop of

whipped cream. Store in refrigerator.


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