Ingredients
Crust:
Crumbs from 16 graham crackers (appx 1.5 cups or 350g)
1/2 stick butter (60g)
1 tbs honey
1 tbs flour
Filling:
16 oz cream cheese (455g)
1/3 cup sugar
4 eggs
1 tsp vanilla
1 lemon: juice and grated rind
Topping:
1 pt sour cream (2 cups or 460g)
1/2 cup suger
1 tsp vanilla
Preparation
Crust: Mush up crust ingredients with fingers and press firmly into bottom of spring-form pan.
Filling: Blend filling ingredients until smooth and creamy. Pour on top of crust and bake for 25 mins or until set at 375F (190 C)
Topping: Blend topping ingredients. Pour on top of cooled filling and bake at 375F/190C for 5-8 mins.
Cheesecake must set in refrigerator of AT LEAST 12 hours before it will be firm enough to slice well. If you get impatient and cut before it is completely set, the top will be runny.
