Serves 12 to 14
2 cups graham cracker crumbs, finely crushed
1/4 cup unsalted butter, melted
2 lbs. cream cheese, room temperature
1-1/2 cups granulated sugar
4 large eggs
2 tablespoons fresh lemon juice
1 tablespoon pure vanilla extract
1/2 cup sour cream
1/4 cup granulated sugar
1 tablespoon lemon juice
1/2 teaspoon pure vanilla extract
DirectionsPreheat the oven to 350°F.
In a medium bowl mix the graham cracker crumbs and butter. Press into the bottom of a cheesecake pan and freeze uncovered until filling is ready.
In mixing bowl fitted with paddle attachment; blend cream cheese and sugar, about 6 minutes. With mixer running add eggs, one at a time. Add lemon juice and vanilla. Pour batter into frozen cheesecake bottom, smoothing it out to touch sides.
Bake it in the center of the oven until the top starts to pull away from the sides and it still looks a bit loose in the center, about 45-50 minutes.
Take it out of the oven (do not turn the oven off), and set it on a rack for 10 minutes. (This will cause the cake to sink slightly, which is normal).
In a small bowl, combine sour cream, sugar, lemon juice and vanilla. Pour it into center of the cheesecake, after 10 minutes. Place cheesecake back into oven for 5 minutes only.
Cool for 1 hour prior to serving. Top with fresh berries.