Mary Burdge's Cream Cheesecake
I did bake and supply these cheesecakes to a neighborhood deli owned by a friend of mine many years ago.
The hardest part about this recipe is making yourself wait 24 hours before eating the finished product. Seriously, it does make a noticeable difference.
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- 1 3/4 c
- finely crushed graham crackers
- 6 Tbsp
- unsalted butter
- 1 tsp
- 2 pkg
- cream cheese - 8oz. each
- 4 large
- 1 c
- 1/2 tsp
- fresh lemon juice
- 2 c
- sour cream
- 1 tsp
- pure vanilla extract
- 1/3 c
1Mix the crust ingredients by using a pastry blender. Line the bottom and the sides of a 9" x 9" baking dish.
2Beat the cream cheese until smooth. Add the eggs, one at a time, beating after each addition. Beat in the 1 C sugar and lemon juice and continue beating until smooth and creamy.
3Pour the filling over the crust and bake 20 minutes at 400 degrees F.
4While the cheesecake is baking, beat together the sour cream, 1/3 C sugar, and pure vanilla extract.
After 20 minutes, gently ladle the topping onto the cheesecake and then bake for another 5-7 minutes until the topping is just set.
5Cool to room temperature. Now here comes the hard part. Refrigerate the cheesecake for 24 hours before eating it. This lets is set and age the flavors perfectly. Promise!