Favorite Family Recipes!

Lemon Cheesecake (makes 2):

3 - 8 oz cream cheese sticks (softened)
1.5 cups of sugar
2 teaspoons of vanilla
4 eggs
2 tablespoons of lemon juice (I just squeeze all of the juice out of a regular sized lemon, but you can also use pure lemon juice)

Mix everything together and pour it into a graham cracker crust. Bake at 375 for 30-35 minutes (it shouldn't be too jiggly when you take it out).

Topping:
16 oz sour cream
4 tablespoons of sugar
1 teaspoon of vanilla

Mix together in a bowl and layer it on top of the baked cheesecakes. Bake them for another 5 minutes, and then let them cool (I usually put them in the fridge overnight).

You can either eat it plain this way, or add berries when you serve the cooled pieces. The lemon flavor is subtle, so many people can't figure out what makes it taste different than plain cheesecake, but like it nonetheless.

Jam it back in, in the dark.