Sour Cream-Topped Cheesecake

photo by:kraft

This is almost exactly like the recipe that I used to make from my Mom's "Joy of Cooking" cookbook, except that, as I recall, it didn't require any lemon at all. There are ...read more

posted by

summyb

on 12/24/2012

time

prep:

25 min

total:

5 hr 35 min

servings

total:

16 servings

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What You Need

cup HONEY MAID Graham Cracker Crumbs

cup plus 2 Tbsp. sugar, divided

Tbsp. butter or margarine, melted

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

tsp. zest and 1 Tbsp. juice from 1 lemon

1-1/2

tsp. vanilla, divided

eggs

1-1/2

cups BREAKSTONE'S or KNUDSEN Sour Cream

Make It

HEAT oven to 325°F.

MIX graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. Bake 10 min.

BEAT cream cheese, 3/4 cup sugar, lemon zest, juice and 1/2 tsp. vanilla with mixer until well blended. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.

BAKE 55 min. to 1 hour or until center is almost set. Mix sour cream, remaining sugar and vanilla until well blended; carefully spread over cheesecake. Bake 10 min. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.