“memories are timeless treasures of the heart”
My mom used to make this cheesecake every year for my birthday, and now Anthony wants it for his. Since there are so many birthday’s in August, Anthony wanted to change it up a bit, and not have a regular birthday cake. I hope you enjoy it as much as we do.
Sour Cream Cheesecake
- 2 1/2 cups packaged graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup butter, softened
- 5 pkg (8 ounce size) soft cream cheese
- 1- 3/4 cups sugar
- 3 tablespoons of flour
- 1 tablespoons grated lemon peel (optional)
- 1/4 teaspoon vanilla extract
- 5 eggs
- 2 egg yolks
- 1/4 cup heavy cream
- 1/2 cup sour cream
In medium bowl, with hands or back of spoon, mix graham cracker crumbs with sugar and soft butter until they are well combined.
Press mixture on bottom and sides of 9-inch springform pan, building up sides of pan to form a rim all around. Refrigerate until needed.
Preheat oven to 500 ° In a large bowl of electric mixer, combine cream cheese, sugar, flour, lemon peel, and vanilla. Beat at high speed just to blend.
Beat in eggs and egg yolks, one at a time. Add cream, beating just until well combined. Pour into crust-lined pan.
Bake 10 minutes. Reduce oven temperature to 250° and bake 1 hour longer.
Spread top with sour cream. Let cool in pan on wire rack. Refrigerate 3 hours or overnight.
With spatula, loosen crust from sides of pan. Remove side of springform pan. Serve plain or with your favorite toppings.