Wednesday, October 1, 2014


11 whole graham crackers (22 squares)
1/4 cup butter, melted
2 tbsp sugar

Preheat oven to 325 degrees.

Using a food processor, crush crackers into crumbs. Add butter and sugar and process to mix.
Press the mixture onto the bottom of a 9-inch springform pan; chill.

5 pkgs (8-oz each) cream cheese, softened
1 1/3 cups sugar
3 tbsp all-purpose flour
3 large eggs
1/2 cup sour cream
2 tsp finely grated lemon peel
1 1/2 tsp vanilla extract

Place cream cheese in a large mixer bowl; beat on medium-high speed for 2 minutes. Blend in the sugar. Add the flour and beat until combined.

On low speed, beat in the eggs, one at a time, just until blended, scraping down sides of bowl often. Add the sour cream, lemon peel, and vanilla extract; beat just until blended.

Pour the filling over the chilled crust.

Bake at 325 degrees for 1 hour 15 minutes. Turn off the oven and with the door ajar, let the cheesecake sit in the oven for 1 hour. Transfer to a wire rack to cool completely.

Run a knife around the sides of the pan.
Cover and chill for at least 6 hours up to overnight.

2 pints strawberries, hulled and sliced
1/2 cup fresh raspberries

Before serving remove the sides of the pan. Slide the cheesecake onto the serving plate. Overlap the strawberries in circles on the top of the cheesecake and fill the center with the raspberries.

Cut into 16 wedges.

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