Ultimate Homemade Cheesecake


°1 1/2
°Crumb Graham Cracker Cups
°1/4 cup sugar
°6 tablespoons butter
°2 packages (8 ounces each) soft cream cheese
°2 bowls (8 ounces each) whipped cream cheese, softened
°1 1/4 cup sugar
°2 teaspoons vanilla
°2 tablespoons lemon juice
°5 eggs
°2 tsp Gold Medal™ All-Purpose Flour
°sour cream layer
°1 pint (2 c) sour cream
°1/3 cup sugar
°1/2 teaspoon vanilla
°1 tablespoon lemon juice

°Fresh strawberry slices
°strawberry sundae drink
°whipped cream


 Heat the oven to 325 degrees Fahrenheit. In  bowl, mixing crust ingredients. Press into the bottom of an ungreased 10-inch springform pan. Bake for 10 minutes. Cool for 3 to 5 minutes.
Meanwhile, in a large bowl, beat both cream cheese, 1 1/4 cups sugar, 2 teaspoons vanilla and 2 tablespoons lemon juice with an electric mixer on medium speed until smooth and well mixed.  On low speed, add eggs one at a time, beating well after each addition until blended. adding flour; Beat to smooth.
Pour the filling over the crust. Bake for 55 minutes. Cool on cooling rack for 10 minutes. Meanwhile, in a small bowl, mix together the ingredients for the sour cream layer.
Spoon the sour cream mixture and spread evenly over the cheesecake. Bake for 10 minutes longer. Run a knife around the edge of the pan to loosen the cheesecake. Cool completely on a cooling rack, about 2 hours. coverage; Store in the refrigerator for at least 3 hours or overnight.
Before serving, remove the side of the pot. Garnish each serving with fresh strawberries, a drizzle of strawberry ice cream syrup, and a dollop of whipped cream. Store in the refrigerator.

Enjoy !