Photo Credit
Becky Luigart-Stayner
The Editors
Yield
Makes 8 servings.
Category
Course
Preparation Method
Sources
Crust:
Ingredients
1 1/4 cups fine graham cracker crumbs
2 tablespoons light-brown sugar
1/8 teaspoon salt
4 tablespoons (1/2 stick) unsalted butter, melted
Filling:
Ingredients
16 ounces cream cheese (not lowfat or whipped), softened
3/4 cup sugar
3 large eggs, at room temperature
1 cup sour cream
1 teaspoon vanilla extract
1/2 teaspoon lemon extract or 1 teaspoon finely grated lemon zest
Topping (optional):
Ingredients
1 cup sour cream
2 tablespoons sugar
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Comments
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I'm making this for the third time today, third time since I found this recipe spring of 2024. This is now my go-to filling recipe for cheese cake. Haven't tried your crust instructions yet, I'm using store bought crusts for now.
I've always loved cheesecake better than any other cake and now I can make it at home, THANKS!
This is not New York cheesecake. Not even close. For openers, New York cheesecake does not have a crust and it is cooked in springform pan in a water bath.
How can you convert this to fit in a 9 inch cheesecake pan?