LOUISE'S INCREDIBLE CHEESECAKE

Graham Cracker Crust

1 1/4 cups of finely crushed honey graham crumbs (about 24 squares)

1/3 cup melted butter or margarine (butter tastes better)

1/4 cup granulated sugar

Preheat oven to 350° F. Combine graham cracker crumbs, melted butter and sugar. Press mixture firmly over the bottom of a lightly greased tin (tin size 9" pie pan, 9" springform pan or 8x8 or 9x9" square pan. (I put aluminum oil on the base and sides of the pie or square pan in order to pull out easily). Bake crust for 10 min and let cool while preparing the filling (keep the oven at 350° F).

Cheesecake Filling

3 -8 oz packages of cream cheese (total 24 oz), softened to room temp

1/2 tsp salt

1 T vanilla essence

4 eggs at room temp (I use medium)

1 cup granulated sugar

rind and juice of one small ripe lemon

2 cups of sour cream (= 16 oz tub)

2 T sugar extra

In a largish bowl, stir together cream cheese, salt and vanilla until very soft and creamy (looks like face cream). Add eggs one at a time, beating well after each addition. Gradually add the 1 cup of sugar, lemon juice and rind until well mixed. Pour into the prepared/baked graham cracker crust. Bake at 350˚ F for 30-35 min (round 9" pan) or 40 min (square pan) or until the center jiggles slightly when the pan is gently shaken (center firms on standing). Remove cake from oven and let stand 10 min.

Increase the ove temp to 450˚ F. In a small bowl, combine sour cream and the 2 T sugar and spread over the top of the cake. Return cake to oven and bake for 5-10 min (or until the cream is set). Let pan cool completely on a wire rack before removing, then cover and refrigerate for 24 hours (1-2 hours max in households partial to cheesecake). Decorate in a suitably festive manner and consume promptly.