If truth be told, cheesecake was never my first choice when picking a dessert, until I tasted this one.
This 3 layer melt in your mouth cheesecake with a velvety smooth texture got me hooked. It was introduced to me by sister Sara, and lucky for me she shared her recipe.
It is often made on very special occasion, it serves a large group. This dessert is decadent, so a little slice goes a long way.
INSTRUCTIONS
Crust:
1 1/4 cup graham crumbs
3 Tbsp granulated sugar
1/4 tsp cinnamon
3 Tbsp melted
Filling:
24 oz (3 packages) softened cream cheese
1 cup sugar
2 tsp lemon rind
pinch of salt
5 eggs
Topping:
1 1/2 cup sour cream
2 Tbsp granulated sugar
1/4 tsp vanilla
INSTRUCTIONS
Preheat oven to 350F.
Mix ingredients for crust, press onto the bottom of a 9 inch springform pan. Bake at 350F for 10 minutes. Remove from the oven to cool slightly.
Decrease oven temperature to 325F.
Mix all ingredients for filling. Beat mixture for a few minutes until all ingredients are blended and smooth. Pour over crust and bake for 50-60 minutes at 325F, until set but still jiggly in the middle. Let stand for about 20 minutes.
Meanwhile, mix all ingredients for topping and pour over cheesecake and bake for 20 minutes.
Remove from the oven and place on a cooling rack. Once cheesecake is cooled, place in the refrigerator for a few hours or overnight.
