Lion House Cheesecake
Crust:
1 1/2 cups finely crushed graham cracker crumbs
3 tablespoons granulated sugar
6 tablespoons butter, melted
Filling:
3 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
3 eggs
3/4 teaspoon vanilla
2 teaspoons lemon juice
Topping:
2 cups sour cream
3 tablespoons granulated sugar
1/2 teaspoon vanilla
Preheat oven to 300 degrees.
Prepare crust: Thoroughly mix graham cracker crumbs, sugar, and melted butter. Press firmly onto bottom and sides of a 10-inch pie pan or a springform pan; set aside while preparing filling.
Filling: In a large mixing bowl, beat cream cheese until smooth; add sugar a little at a time. Add eggs, one at a time, beating after each addition. Mix in vanilla and combine thoroughly. Pour into crust; fill to within half an inch of top to allow room for topping. Bake 55 to 60 minutes, until set or when the pan is gently moved, the center does not move.
When cheesecake is almost finished baking, beat sour cream with a wire whisk; add sugar and vanilla and mix well. Pour over cake and bake an additional 10 minutes. Cool completely. Refrigerate until ready to serve. Top with desired fruit topping or serve plain. Makes about 8 servings.
