This weekend I made a cheesecake for a little luncheon on Sunday. I combined a few recipes and then changed a few things so now it is pretty much a new recipe. I enjoyed it because it wasn't too heavy, as many cheesecakes often are, and had nice texture. I served it with fresh strawberries, but raspberries would be excellent as well.
1 1/2 cups finely ground graham crackers
1/3 c. + 1 tB. sugar
3/4 tsp salt
6 tB. butter (not margarine, smart balance....real old fashioned butter!)
(3) 8 oz. packages cream cheese (I like the Original Philadelphia)
5 whole eggs
1 c. sugar
zest of one lemon
1 1/2 tsp. pure vanilla
1 pint sour cream (don't be tempted to do lowfat!)
1/4 c. sugar
1 1/2 tsp. vanilla
To make crust: Put oven rack in middle position and preheat oven to 350°F. Invert bottom of springform pan (to make it easier to slide cake off bottom), then lock on side. Stir together crust ingredients in a bowl, then press onto bottom and 1 inch up side of springform pan. Place springform pan in a shallow baking pan and bake 10 minutes, then cool crust completely in springform pan on a rack.
To make filling: Beat cream cheese with mixer until soft. Add eggs, sugar, zest and vanilla--blend. Pour into cooled crust. Bake at 325 degrees for one hour. Remove from oven and spread with topping. Return to oven and bake for additional 5 minutes. Chill and serve.