Ingredients:
Amount for 10 servings
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7 oz graham crackers, broken
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7 tbsp butter, melted
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1 1/2 lb cream cheese, at room temperature
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1 cup granulated sugar, plus 1 tbsp
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1/4 cup all-purpose flour
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1/2 tsp vanilla extract
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3 eggs, plus 1 egg yolk
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2 cups sour cream
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1 lemon, zested and juiced
Directions:
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Preheat oven to 350°F. Grease a 9 inch springform pan. Line the base and sides of the pan with parchment paper.
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In a food processor, process biscuits to a fine crumbs. Add butter and pulse to combine. Press into base of prepared pan. Bake for 10 mins then let cool.
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Increase the temperature of the oven to 400°F.
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Beat cream cheese, 1 cup sugar, flour and vanilla together until smooth. Add eggs and egg yolk, 1 at a time, beating well after each addition. Add 1 1/4 cups sour cream, lemon zest and 1/2 of lemon juice. Transfer the filling to the prepared pan and bake for 10 mins. Reduce the temperature of the oven to 250°F and bake for another 20-25 mins, until just set. Turn off the oven. Let the cheesecake cool in oven with the door ajar, (partially opened).
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Whisk together remaining sour cream, sugar and lemon juice. Spread over the top of the cooled cheesecake then chill for 4 hours, or overnight.
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Serve in wedges. Eat it plain or with your favourite fruit. ENJOY!!
New York Cheesecake
