Anyone who has made cheesecake can attest to the fact that it is one of the easiest things to make! And, best of all, this recipe is very forgiving. I use lemon extract to give this luscious dessert an extra lemony zing. Just remember to have all dairy products at room temperature before you start, to ensure an “oh-so-smooth” texture.
4 pkgs cream cheese
¾ cup sour cream
1 1/3 cup white sugar
1 tsp vanilla extract
5 eggs & 1 egg yolk
2 tsp lemon extract
1 cup squeezed lemon juice
zest from 1 large lemon
Preheat oven to 350°F.
Graham cracker base: Place 2 pkgs finely rolled graham cracker crumbs, 1 tbsp brown sugar, ½ tsp salt into doubled ziplock bags, seal and use rolling pin to crush until fine. Pour crumbs into cheesecake pan. Melt 1/2-2/3 stick unsalted butter and mix with crumbs. Use a large spoon to press crumbs against base and side of pan. Bake for 10 minutes. Remove, and cool.
Turn oven to 500°F.
Beat cream cheese until smooth, add sour cream, blend to smooth (2-3 minutes). Add sugar, beat for another 4-5 minutes until creamy and no lumps. Add lemon juice, zest, extracts, and mix for another 2 minutes. Crack eggs into separate cup, beat with fork, and add to cream mixture. Beat again for 2 minutes, or until smooth and silky.
Pour batter into base. Thump pan a few times to release bubbles. Bake @ 500°F for 10 minutes, turn oven to 200°F, and continue baking for 1 1/4 to 1 1/2 hour. Pie is done if thin crack starts to form. Let stand until cool (2-3 hours). Remove cheesecake from pan and refrigerate overnight.
Serve with fresh strawberries or your favourite berry sauce. Enjoy!