Lemon Cheesecake

The addition of sour cream gives this cheesecake a bit of a tangy flavor and an added lightness to it.  It is a perfect dessert for Spring!

2 c Graham Cracker Crumbs – approx. 1 sleeve of Graham Crackers
5 Tbsp Melted Butter
1 Tbsp sugar
3 8 oz packages Cream Cheese
1 c Sugar
1 Tbsp Vanilla Extract
1 Tbsp Lemon Zest
3 Eggs
1 c Sour Cream
                                                                                             2 Tbsp Lemon Juice – Fresh Squeezed
                                                                                             Boiling Water, for baking

Pre-heat oven to 350 degrees.  Wrap the outside of a 9 inch springform pan with foil.

In a food processor finely grind the graham crackers.  Add the butter and sugar and pulse until combined.  Press the mixture into the bottom and up the sides of the springform pan.  Bake 10 minutes.

Transfer the pan to a rack to cool.  Reduce oven temperature to 325 degrees.

Using a mixer, beat the cream cheese until soft, about 2 minutes.  Add the sugar, vanilla and lemon zest and beat for another minute or so.  Slowly add each egg; incorporating each one before adding then next, scraping the bowl as needed.  Add the sour cream and lemon juice and mix to combine.  

Pour the batter over the crust in the springform pan. Place the springform pan in a roasting pan and pour about an inch worth of boiling water into the roasting pan.  Bake the cheesecake for about 55 minutes, or until the edges are firm but the center is slightly wobbly.

Transfer the springform pan and roasting pan to a cooling rack and let it rest for about 15 minutes.  Remove the springform pan from the roasting pan and let it cool another 30 minutes.  Remove the foil and cover the top with plastic wrap. Refrigerate at least 2 hours or until ready to serve.  To serve remove the springform and slice.

Serves 10 – 12 Slices

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