Judaysia's Lemon Cheescake

 



 
Judaysia's Lemon Cheesecake


  • 1 1/2 cups graham cracker crumbs
  • 6 tablespoons butter melted
  • 2 tablespoons granulated sugar
  • 3 packages 8 ounces cream cheese
  • 1 cup sugar
  • 6 large egg yolks
  • 2 tablespoons lemon juice and zest of lemon
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  •  
  • ·  Preheat oven to 350°F. Stir the crumbs with melted butter and granulated sugar in large bowl until moistened. Press mixture onto bottom of 9-inch spring form pan. Bake until crust is set and golden around edges, about 10 minutes. Set aside to cool.
  • ·  Reduce oven to 325°F. In a large bowl, beat the cream cheese and 1 cup of sugar until smooth, about 2 minutes. Beat in egg yolks one at a time. Add lemon juice, zest, vanilla, and sour cream and beat just until blended. Pour batter into prepared crust. Bake for 45 to 50 minutes or until center is almost set. Run a knife around edge of pan to loosen cake. Set on wire rack to cool completely. Refrigerate for 4 hours or overnight. Remove sides of pan and serve with fresh strawberries.

 

 

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