Nancy's Cheesecake
Nancy's Cheesecake
Crust:
10-12 finely crushed graham crackers
6 T. melted unsalted butter
Filling:
4 8-oz. pkg. cream cheese (at room temperature)
4 eggs
1¼ C. sugar
1 T. fresh lemon juice
2 t. vanilla
Topping:
2 C. sour cream
¼ C. Sugar
1 t. vanilla
Position rack in center of oven. Preheat to 350˚. Lightly butter a 9” or 10" spring form pan.
Crust: Combine melted butter and graham cracker crumbs. Press onto bottom of pan.
Filling: Beat cream cheese in large electric mixer bowl until smooth. Add eggs, sugar, lemon juice and vanilla. Beat thoroughly. Spoon over crust. Set pan on baking sheet to catch any butter that may drip. Bake 10" cake 40-45 minutes; 9" cake for 50-55 inutes, or until knife or toothpick inserted in center comes out clean. Remove from oven and let stand at room temperature 25 minutes. Keep oven on.
Topping: Combine sour cream, sugar and vanilla. Blend well. Keep refrigerated. When cake has finished baking and has stood for 15 minutes, spoon topping starting at center and to within 2" of edge. Bake 5 minutes longer. Let cool, then refrigerate 24 hours or 2-3 days.
Makes 9”-10” cheesecake.
