This cheesecake is easy and light and comes with a sour cream and fruit topping. A strawberry or blueberry mash makes it truly special!
Mix and pat into a round pie pan to fit:
1 and 1/4 cups Graham crackers, crushed
1/4 c melted butter
Step 2: (Double for a thicker cheesecake)
Beat 8 oz. cream cheese until fluffy (I do this in a mixer)
1/2 cup sugar
1/2 teaspoon lemon juice
1/2 teaspoon vanilla
dash of salt
2 eggs (I use extra large, organic), one egg each time beaten before adding to mixture
Pour the above mixture into the crust and bake in oven for 20 minutes at 325 degrees F.
Beat 1 cup sour cream in a small bowl with a spoon, adding in 1-2 Tablespoons sugar (depending on how sweet you like it), and 1/2 teaspoon vanilla
Wait 10 minutes for the cheesecake to cool (this is important) before carefully spooning and spreading the sour cream mixture on top.
Put it back in the oven and bake for 5-10 minutes at 325 degrees F.
Cool and then chill before adding any topping. I like blueberries best and make a compote out of fresh ones, but any fruit will do.
I have never had a complaint about this one, not even from those who don't usually like cheesecake!