4 pkgs cream cheese
3/4 cup sugar
2 T vanilla
3 tsp lemon juice
Beat softened cream cheese; add remaining ingredients and mix well. Bake in graham cracker crust (see recipe below) at 500 degrees for 10 minutes; let stand for 5 minutes and top with glaze (recipe below). Turn oven to 250 degrees; bake for 50-60 minutes. Cool and refrigerate for 8 hours or overnight.
1 pint sour cream
3 T sugar
2 tsp lemon juice
Mix all together and top cheesecake after it cools for 10 mins
Graham Cracker Crust
1 1/4 cup graham cracker crumbs
1/4 cup sugar
1/4 cup melted butter
Press into springform pan and top with cheesecake mixture.
NOTE: I have found that cooking the cheesecake in a roasting pan gives the best results. To do so: cover the bottom of springform pan with foil - making sure the sides of the pan are also covered. Place filled pan inside roasting pan and fill about halfway with water. Bake as usual.
I usually top with my homemade raspberry sauce, but the picture above is topped with fresh strawberries and hot fudge.
1 pkg frozen raspberries
2 T sugar
2 T cornstarch
¼ cup cold water
Mix raspberries with sugar in saucepan and heat to a boil, stirring constantly. Mix cornstarch with cold water and add to raspberries. Cook until thickened, stirring frequently.