Graham Cracker Crust
1 pkg graham crackers
1/3 c. butter
1/4 c. sugar
Crumble graham crackers, melt butter, add sugar and mix all together.
Cheese Cake Filling
4 8 oz packages cream cheese (very, very soft)
1 1/2 c. sugar
2 T cornstarch
1 T vanilla
Juice of one lemon (minus seeds, I have problems with this, more than once someone has accidentally gotten a seed)
1 c. sour cream
Line bottom of a 10" spring form pan with parchment paper circle
Pat graham cracker mixture to form the crust
Mix eggs, sugar+cornstarch, and cream cheese
Mix vanilla and lemon juice into cream cheese mixture
Add sour cream
Pour mixture into the prepared spring form pan
Place a 9x13 pan with 1" of water in the bottom rack of the oven
Place cheesecake on the upper rack and bake for 60 minutes at 350 degrees.
Turn off oven and prop open oven door for an additional hour for the cheesecake to cool.
Raspberry Sauce (annoying, but necessary because it's the finishing touch)
2 12 oz pkg frozen raspberries, thawed
2/3 c sugar
Puree raspberries. Pour mixture through a wire mesh strainer into a small saucepan. Discard seeds. Cook sauce until the consistency of egg white. Cool and serve over cheesecake!
The final result ... delightful.
I made this cheesecake last week for a dinner we were having with my cousin Eric and his girlfriend Ashley. I hope none of them got a lemon seed ...