|Spray the bottom and sides with Bakers Joy|
|Press the cracker mixture on the bottom and up the sides of springform pan. Put into freezer while you make the batter|
|Mix 2 lbs of cream cheese at room temp and sugar until light and fluffy (about 7 min at high speed)|
|Zest of one lemon & the juice|
|Stir in the sour cream by hand.|
|Place batter into pan, and into the oven. Center rack in the middle of the oven.|
|Once it's cold, place a paper towel on top, invert onto plate, remove the bottom springform pan and place it on a pretty platter.|
I added the Birthday boys name in frosting and added the festive candles!
Creamy, dense, heavenly........Oh, yeah, I'm wishing I had brought a piece home!
|A little bit of cherry pie filling on top and go!|
Here's the recipe. Enjoy!
1 & ½ cups graham cracker crumbs
1 stick butter melted
2 Tbsp. sugar
1 tsp. cinnamon (I use 2 tsp, but I love cinnamon)
Combine and mix until the butter is worked into graham cracker crumbs. It will be crumbly. Spray a 9-inch springform pan with a flour based spray like Bakers Joy. Don’t forget to do this or your cheesecake will crack when it cools.
Press crumb mixture onto the bottom and up the sides of pan.
Place in freezer while you make the filling.
2 pounds cream cheese (4 eight oz blocks) room temperature
2 large eggs, lightly beaten
2 tsp vanilla extract (plus lemon juice if you like, see note below)
2 Tbsp. cornstarch
1-cup sour cream
Preheat oven to 450 degrees.
Beat cream cheese and sugar until smooth and light. Beat in eggs, vanilla (see note about lemon juice, if your using it, add it now) and cornstarch, just until blended. Stir in sour cream.
Pour into prepared crust and bake for 10 minutes. Reduce temperature to 200 degrees and bake 45 minutes. Turn off oven and allow to cool with the door slightly opened for 3 hours.
Run a butter knife along the sides of pan and remove, chill cake.
My additions: I love to use the zest of one lemon + the juice (aprox 2 Tbsp) in addition to the vanilla. If you do this (and I highly recommend it) increase the corn starch to 2&1/2 Tbsp.
Once you make this you'll never try another recipe!