Beat the cream cheese until smooth with an electric mixer.
Gradually add sugar and salt, and blend completely.
Add lemon extract and mix well.
Add one egg at a time, blending thoroughly after each addition. Set aside.
Graham Cracker Crust
Grease 9-inch spring form pan.
Preheat oven to 350 degrees.
Combine graham cracker crumbs, sugar, and butter in a food processor and mix until the crumb mixture is moist and crumbly.
Press crumb mixture into the bottom of a greased 9-inch spring form pan.
Pour in cream cheese mixture and bake in a preheated 350-degree oven for 70 minutes, or until golden on top.
Remove from oven and cool thoroughly.
Combine sour cream and sugar and spread evenly on top of cheesecake using a spatula. Cool again.
When ready to serve, remove cheesecake from the pan and place it on the serving plate.
Serving Suggestions - For variety, top the cake with fresh strawberries or any other pie filling.
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Cook’s Note - You have the option on the final texture of this cheesecake. For a more cake-like texture bake about 10 minutes longer than called for in this recipe. For a creamier cake, remove it five minutes earlier.