Yield: 16 servings
Ingredients
- 7 ounces gluten-free graham crackers or 1 sleeve of regular graham crackers
- 6 tbsp of butter, melted
- 2 tbsp of sugar
- 2 1/2 lbs. (5 packages) of cream cheese, softened to room temp.
- 1/8 tsp of salt
- 1 1/2 cups of sugar
- 2 teaspoons of real vanilla extract
- 2 teaspoons of fresh lemon juice
- 1/3 cup of sour cream
- 6 eggs
- 2 egg yolks
Instructions
- Preheat oven to 350 degrees.
- Grind the graham crackers in a food processor. Mix with the sugar and 5 1/2 tbsp of the melted butter in a bowl until well combined. (reserve the remaining butter for brushing the spring form pan). Press the crumbs in the bottom of the prepared pan, bake for 10 minutes, remove from oven to cool while you prepare the filling. Brush sides of spring form pan with remaining melted butter generously after the crust has cooled. Turn oven up to 500 degrees.
- In a mixer fitted with a paddle, beat the cream cheese and salt for about 2 minutes, to get out most of the big lumps, add the sugar in thirds, beat after each addition. Scrape down the sides. Add the sour cream, lemon juice and vanilla. Mix well. Add the eggs yolks and the eggs two at a time, beating well after each addition.
- Pour into cooled crust and place on a lipped baking sheet in case there is spillover.
- Bake at 500 degrees for 10 minutes. Reduce heat to 200 degrees. Do not open the oven door. Bake 90 minutes, or until done (middle should still giggle slightly).
- Remove from oven, cool for five minutes on wire rack. Run knife around the outer edge of the cake. Allow to cool for 3 hours at room temp. Cover with plastic wrap and refrigerate for at least 3 hours.