Thursday, February 18, 2010

Lionhouse Cheesecake

I made this a while ago and forgot to take a picture. This is the best cheesecake I've ever made, definitely worth saving--it's always good to have a cheesecake recipe around.
1-1/2 c. graham cracker crumbs
3 Tbsp. sugar
6 Tbsp. butter, melted
3, 8-oz. packages of cream cheese, softened
1 c. sugar
3 eggs
3/4 tsp. vanilla
1 Tbsp. lemon juice

1 pint sour cream
3 Tbsp. sugar
1/2 tsp. vanilla

*In bowl mix graham cracker crumbs, 3 tablespoons sugar, and butter. Press firmly into 10-in. deep dish, pie pan, or springform pan, lining the bottom and sides; set aside.
*Place cream cheese in mixer and beat well. Gradually add sugar. Add eggs, one at a time. Add vanilla and lemon juice; combine until smooth.
*Pour filling over crust, fill to within 1/2 inch from top, to allow room for topping. Bake at 300 degrees for 55-60 minutes. While cheesecake is baking, prepare topping.

Directions for Topping:
*Place sour cream in small mixer bowl and whip; add sugar gradually. Add vanilla. Pour filling over top of cheesecake and return to oven. Bake for an additional 10 minutes. Allow to cool. Refrigerate until ready to serve.