“This is a heavy, rich cheesecake. It makes its own crust that is perfect for topping with cherries, strawberries, raspberries etc.”
READY IN:
3hrs 15mins
SERVES:
24
UNITS:
US

Ingredients Nutrition

Directions

  1. preheat oven to 325 degrees.
  2. Mix cream cheese, 1 cup sugar and eggs until well blended.
  3. Add lemon juice and vanilla.
  4. Blend in melted butter and mix until smooth.
  5. Sift together 1/2 cup sugar, cornstarch and flour.
  6. Add to cream mixture.
  7. Blend in sour cream.
  8. Pour mixture into spring form pan and bake for 1 hour
  9. Turn off heat and let cake cool with door closed (no peeking) for 2 hours.
  10. **keep your blender on a low speed this cake doesn't turn out well if you aerate it. Don't rush it.
  11. **this is a pretty large cake and it rises a lot before it settles so i suggest using a large pan.
  12. **this cake makes its own crust and it leaves a it leaves a ridge around the top that is perfect for holding your toppings on.
  13. ** the cook time includes the 2 hour cooling period.

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