I make several types of cheesecakes – this one is the “real thing” – made from scratch in stages and from quality ingredients. It’s excellent and keep for quite a while. And it is baked ,so if you are going to make it for a special occasion, make it the day before to give it a change to settle and cool properly. I also make a “cheater” cheesecake and I will post that recipe very soon for you. That one is great if you need to make a desert in a hurry and it has been admired and woved over hundreds of times! But I do really like this one – I don;t think you can replace a real, baked cheesecake with many equally popular deserts!
Baked Cheesecake – Crust:
1 cup of graham cracker crumbs
2 tablespoons of sugar
1 teaspoon of cinnamon
1/4 cup of melter butter
Combine all ingredients together and mix well. Line bottom of an 8″ spring form pan or bottom and sides of 9″ pie plate; refrigerate
Filling:
1/2 lb. of cream cheese
1/4 cup of lemon juice
2 eggs
3/4 cups of sugar
1/2 cup of commercial sour cream
Have cheese at room temperature and cream well with lemon juice. Beat eggs slightly with a fork. Add sugar and mix well, fold in sour cream. Combine egg and cheese mixtures. Pour into chilled crust and bake in moderate oven (350F) for 30 minutes. Remove from oven, gently spread with topping. Return to oven and bake 10 minutes longer. Chill thoroughly before serving.
Topping:
1/2 cup of commercial sour cream
2 tablespoons of brown sugar
1 teaspoon of lemon juice
1 teaspoon of lemon rind
Combine all ingredients and blend thoroughly.
You can serve this great cheesecake plain or top it with you favourite fruit – it is great with fresh strawberries, raspberries, blueberries…well – pretty much everything!
And please – let me know how it turned out for you!
