Sour Cream Cheesecake
Rosemarie Perkins
ingredients
- Crust
- 2 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup butter softened
- Filling
- 5 packages(8 oz size) cream cheese softened
- 1 3/4 cups sugar
- 3 tablespoons flour
- 1 tablespoon grated lemon peel
- 1/4 teaspoon vanilla
- 5 eggs
- 2 egg yolks
- 1/4 cup heavy cream
- 1/2 cup sour cream
directions
- 1
1 Make crust in medium bowl with hands or back of spoon, mix graham cracker crumbs with sugar and butter until well combined
- 2
2 Press into bottom and up sides of a 9 inch spring form pan. Refrigerate until needed
- 3
3 Preheat oven to 500 Make filling In a large bowl of mixer combine cream cheese, sugar, flour, lemon peel. and vanilla. Beat at high speed just to blend.
- 4
4 Beat in eggs and egg yolks, one at a time add crem cream beating just until combined. Pour into crust-lined pan
- 5
5 Bake 10 minutes. reduce oven temperature to 250 and bake 1 hour longer.
- 6
6 Spread top with sour cream. Let cool in pan on wire rack. refrigerate 3 hours or overnight.
Source: Rosemarie Perkins
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