Lion House Cheesecake

Well, it's the end of our two-week birthday bash at our house!  No better way to celebrate 3 birthdays than a yummy, creamy, smooth cheesecake.  This is a simple recipe.  Of course, as you know by now, we are a slightly boring bunch.  We don't like all the fancy schmancy fruit toppings, etc. Of course, I like cool whip!  Lots & lots of cool whip! But I'll pass on the fruity stuff on my cheesecake! So, the picture is boring, but it's showing the true beauty of this cheesecake.  Oh... it's really good!

Lion House Cheesecake
Lion House Bakery Cookbook
printable recipe

Crust:
1 1/2 cups finely crushed graham cracker crumbs
3 Tablespoons sugar
6 Tablespoons butter, melted

Filling:
3 (8-oz) packages cream cheese, softened
1 cup sugar
2 teaspoons lemon juice
3 eggs
3/4 teaspoon vanilla

Topping:
2 cups sour cream
3 Tablespoons sugar
1/2 teaspoon vanilla

Preheat oven to 300 degrees.

Prepare Crust: Thoroughly mix graham cracker crumbs, sugar, and melted butter.  Press firmly onto bottom and sides of a 10-inch pie pan or springform pan; set aside while preparing filling.

Filling: In a large mixing bowl, beat cream cheese until smooth; add sugar a little at a time.  Add lemon juice.  Add eggs, one at a time, beating after each addition.  Mix in vanilla and combine thoroughly.  Pour into crust; fill to within 1/2 inch of top to allow room for topping.  Bake 55 to 60 minutes, until set (or until the center does not move when the pan is gently moved).

When cheesecake is almost finished baking, beat sour cream with a wire shisk; add sugar and vanilla and mix well.  Pour over cake and bake an additional 10 minutes.  Cool completely.  Refrigerate until ready to serve.  Top with desired fruit topping or serve plain.  Makes about 8 servings.


Happy Cooking!

Teauna