Graham Cracker Cheesecake Recipe
Ingredients
| Graham cracker crumbs | 1 1/4 Cup (16 tbs) | |
| Melted butter | 1/4 Cup (16 tbs) | |
| Brown sugar | 2 Teaspoon | |
| 2 8-ounce packages cream cheese | ||
| Vanilla | 1 Teaspoon | |
| Lemon extract | 1 Teaspoon | |
| Granulated Sugar | 3/4 Cup (16 tbs) | |
| Eggs | 3 | |
| Sour cream | 1 Pint | |
Directions
Preheat oven to 375°.
Mix graham cracker crumbs with butter and brown sugar.
Press on bottom of buttered g-inch spring-form pan.
Blend cheese until smooth and fluffy in electric mixer.
Add 1/2.teaspoon vanilla and 1/2 teaspoon lemon extract and 1/2 cup granulated sugar.
Blend in eggs.
Mix thoroughly.
Pour into prepared pan.
Bake 20 minutes.
Remove.
Set aside for 20 minutes.
Raise oven temperature to 4750.
Mix sour cream with remaining vanilla, lemon extract and sugar.
Spread evenly over cheesecake.
Bake 10 minutes longer.
Cool.
Mix graham cracker crumbs with butter and brown sugar.
Press on bottom of buttered g-inch spring-form pan.
Blend cheese until smooth and fluffy in electric mixer.
Add 1/2.teaspoon vanilla and 1/2 teaspoon lemon extract and 1/2 cup granulated sugar.
Blend in eggs.
Mix thoroughly.
Pour into prepared pan.
Bake 20 minutes.
Remove.
Set aside for 20 minutes.
Raise oven temperature to 4750.
Mix sour cream with remaining vanilla, lemon extract and sugar.
Spread evenly over cheesecake.
Bake 10 minutes longer.
Cool.
Chef
