Make crust- In medium bowl, with hands or back of spoon,
mix graham cracker crumbs with sugar and soft butter until
they are well combined.
Press mixture on bottom and sides of a 9-inch springform pan,
building up sides to form rim. Refrigerate until needed.
Preheat oven to 500 degrees F. Make Filling- In large bowl of
electric mixer, combine cream cheese, sugar, flour, lemon
peel, and vanilla. Beat at high speed just to blend
Beat in eggs and egg yolks, one at a time. Add cream,
beating just until well combined. Pour into crust lined pan.
Bake 10 minutes. Reduce oven temperature to 250 degrees F
and bake 1 hour longer.
Spread top with sour cream. Let cool in pan on wire rack.
Refrigerate 3 hours, or overnight.
To serve- With spatula, loosen crust from sides of pan.
Remove side of springform pan. Cut cheesecake into wedges.
Nice with strawberries. Makes 16-20 servings.
Originally Submitted
4/2/2020
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