My Favorite Cheesecake Recipe

My Favorite Cheesecake

 

CRUST

18 graham crackers, finely crushed

1 C. melted butter

2 T. sugar

Thoroughly mix. Press firmly into bottom and sides of 9 X 13 pan or 2 - 10 inch pie pans.

FILLING

3 packages (8 oz. each) softened cream cheese

1 C. sugar

4 eggs

1 T. vanilla

2 T. FRESH lemon juice

1 T. lemon zest

Beat cream cheese well, add sugar a little at time. Add eggs one at a time, then vanilla, juice and zest. Combine thoroughly. Pour into crust. Fill to within half an inch of top to allow room for topping. Bake at 300 degrees for 55-60 minutes.

TOPPING

1 pint sour cream

4 T. sugar

3 T. vanilla

Whip sour cream. Add sugar gradually, then vanilla. Pour over cake and bake at 300 degrees for 10 minutes. cool completely. Refrigerate until ready to serve.

FRUIT TOPPING (optional)

1 C. fresh fruit

1/2 C. sugar

1 tsp. corn starch

3 T. water

Combine in saucepan. Bring to boil. reduce heat to medium low and cook until thickened.