| Prep Time | 30 minutes |
| Cook Time | 60 minutes |
| Passive Time | 1 day |
| Servings |
10 servings
|
Ingredients
Graham Cracker Crust
- 7 oz graham cracker crumbs
- 2 tbsp sugar
- 1/2 tsp salt
- 6 tbsp butter, melted
Cream Cheese Filling
- 2 lb cream cheese, room temperature
- 1 1/3 cup sugar
- 3 tbsp flour
- Zest and juice a lemon
- 1 tsp vanilla extract
- 1/2 tsp salt
- 4 eggs
- 2 egg yolks
- 1/2 cup sour cream
Ingredients
Graham Cracker Crust
Cream Cheese Filling
|
|
Instructions
- Preheat oven to 350 degrees Fahrenheit. Spray a 9 inch springform pan with cooking spray.
- In a medium bowl, mix together graham cracker crust, sugar, salt. Add butter and toss until it looks like sand.
- Pour and gently push around the springform pan to make the crust. Make sure it reach the edge of the pan.
- Bake for 10 minutes. Cool for 10 minutes
Cream Cheese Filling
- Reduce oven temperature to 300 degrees Fahrenheit.
- In a stand mixer, mix together the cream cheese and sugar.
- Add flour, lemon zest, lemon juice, vanilla and salt.
- With the mixer running, add eggs two at a time. Add sour cream and mix until smooth. Pour over the the crust.
- Bake for 60 to 65 minutes until the cake is set but still jiggles when touch.
- Turn off the oven and prop the door open with a wooden spoon and let the cake and oven cool for one hour.
- Refrigerate for several hours or overnight.
Recipe Notes
Adapted from : Big American Cookbook
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