My Favorite Cheesecake has a crunchy, nutty crust and is dense but also smooth and creamy with the perfect balance of flavors.
Course Dessert
Cuisine American
Keyword cheesecake, cream cheese, Desserts
Prep Time 30 minutesminutes
Cook Time 1 hourhour30 minutesminutes
resting in oven 2 hourshours
Total Time 4 hourshours
Servings 12
Calories 433kcal
Author angela@mealstreetkitchen
Ingredients
Crust:
2cupsgraham cracker crumbs
1/2cupfinely ground walnuts
4tablespoonssugar
1-1/2teaspoonsgrated lemon rind
3/4cupmelted butter
Filling:
3- 8ouncepackages cream cheese
1cupsugar
1-1/2teaspoonsvanilla
4teaspoonslemon juice
2teaspoonsgrated lemon rind
4eggs
Topping:
1pintof ice cold sour cream
1/2cupsugar
1teaspoonvanilla
Instructions
Crust- combine all ingredients with a fork, then line the bottom and part way up the side of spring-form pan with crumb mixture. Bake in 350 degree oven for 10 minutes.
Filling- beat cream cheese on medium speed until creamy, gradually adding sugar. Then add vanilla, lemon juice and lemon rind and blend well. Slowly add eggs one at a time, mixing well after each addition. Beat at medium speed 10 minutes (no less) until fluffy. Pour filling into crust lined pan and bake at 300 degrees for 1-1/2 hours. Check occasionally during the last half hour to see if it is set and no longer runny. when it it no longer runny is done. Leave oven door open while making the topping.
Topping- combine sour cream, sugar and vanilla, whip for 10 minutes at high speed, until foamy. Put on top of baked cheesecake and bake at 250 degrees for ten minutes. Turn off oven and let cake sit in the oven with the door open for 1 to 2 hours. Chills thoroughly before serving.