The only deviation I did was created my own crust - smash graham cracker crumbs in a Ziploc baggie, add some sugar (about 1 tbs) and melted butter (about 5-6 tbs). I also used an off brand of sour cream and cream cheese. I also cooked with a pan filled with water to prevent the cheesecake from cracking. Enjoy!
What You Need
- 1 cup HONEY MAID Graham Cracker Crumbs
- 6 tablespoons sugar, divided
- 3 tablespoons butter or margarine, melted
- 3 package (8 ounces each) PHILADELPHIA Cream Cheese, softened
- ¾ cup sugar
- 1 teaspoon grated lemon zest
- 1 tablespoon lemon juice
- 1 ½ teaspoons vanilla, divided
- 3 eggs
- 1 ½ cups BREAKSTONE'S Sour Cream
Make It
- PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix crumbs, 3 tablespoons of the sugar and butter; press firmly onto bottom of pan. BAKE 10 minutes.
- BEAT cream cheese, ¾ cup sugar, lemon zest, juice and ½ teaspoon of the vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.
- BAKE 55 minutes to 1 hour or until center is almost set. Mix sour cream, remaining 3 tablespoons sugar and remaining 1 teaspoon vanilla until well blended; carefully spread over cheesecake. Bake an additional 10 minutes. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.
- Special Extra: The irresistible flavor of fresh strawberries makes a great garnish for this creamy cheesecake. Just slice the strawberries and arrange decoratively on top of chilled cheesecake just before serving.
- TIP: To Soften Cream Cheese, place completely unwrapped packages of cream cheese on microwavable plate. Microwave on HIGH 15 to 20 seconds or until slightly softened.
I've always wondered how to keep cheesecake from cracking! I'm going to try putting a dish of water in the oven next time!
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