Recipe

Baked Cheesecake Recipe

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Ingredients

2 tbsps lemon juice .
1 tbsp vanilla (or 2 tsps vanilla & 1 tsp almond extract which is what I use) .
3 large eggs .
1 1/4 c graham cracker crumbs .
2 c fresh berries (garnish) .
3 tbsps sugar .
1/3 c butter, melted .
1/4 c sugar .
1 c sour cream .
1/2 c sour cream .
1 c sugar .
3 (8 oz) packages cream cheese, softened

Directions

Step #1 Combine graham cracker crumbs, sugar, & butter; press mixture into the bottom of a 10" springform pan; set aside.
Step #2 Blend cream cheese & sugar together (in a food processor/blender or with a medium-speed electric mixer) until smooth; add eggs one at a time, mixing well after each addition; add sour cream, lemon juice, & vanilla; mix well; pour filling over the crust & spread evenly.
Step #3 Lay a sheet of aluminum foil wrap that has been bent up slightly to form a "foil wrap tent" over the top of pan & not touching cheesecake (this is to prevent overbrowning) then bake this at 350° for 1 hr & 15 mins (remove foil wrap tent after 50-55 mins) or until top is set.
Step #4 Combine sour cream & sugar; remove cheesecake from oven & as soon as possible spread sour cream mixture over its top; return cheesecake to oven for 5 mins to set topping; remove this from oven.
Step #5 Cool cheesecake on wire rack; cover & put in the fridge to chill thoroughly.
Step #6 Just before serving remove sides of springform pan & transfer cheesecake to serving platter; garnish cheesecake with berries (we like chilled cherry pie filling on top) & serve.
Step #7 OPTIONAL: Just before pressing the graham crust into the bottom of the springform pan, spray the pan's inner sides with a little no-stick cooking spray, sprinkle a spoonful of mixd graham cracker crumbs & sugar into the pan, then tilt & spread that mixture around so that it sticks to the coated sides & later adds to the visual appeal of your finished cheesecake.
Enjoy the Baked Cheesecake recipe