A classic cheesecake from an old friend of Ralph and Chris, Carol Hampton.
In a 8" or 9" spring-form pan, use the following pan liner mixture:
- 1 cup graham crackers, crushed 1/3 cube melted butter 1 T. sugar
Coat sides and bottom of pan with the butter and mix together and place in the pan, patting down with fingers, after allowing some of the mix to coat sides of pan.
Mix together in a mixing bowl:
- 12 oz. cream cheese
- 1 cup sugar
- 1 cube soft butter
When mixed, begin adding 3 eggs, one at a time, into the mixer, then add 8 oz sour cream. Pour into pan and bake for 35 mins at 375.
Remove from oven and allow to cool for 5 minutes, on a wire rack.
Mix together:
- 8 oz sour cream
- 2 T. sugar
- 1 tsp vanilla
- 1-1/2 tsp lemon extract
- (although our recipe does not mention it, I know Ralph also added some finely grated lemon peel to this topping because he liked the flavor)
After cake has cooled 5 minutes, spread the above mix on top of cake and place back in oven for 5 minutes or more, remove and place on wire rack to cool.
Flavor improves if made one day ahead and allowed to remain in frig until one hour before serving.