Classic lemon-scented cheesecake in a graham cracker crust with a sour cream topping.

Dairyland Cheesecake

Crust:
1 cup graham cracker crumbs
1/4 cup granulated sugar
1/4 cup butter, softened

 

Filling:
2 (8-ounce) packages cream cheese, softened
1 2/3 cups granulated sugar
4 large eggs
1/4 cup lemon juice

 

Topping:
1 cup sour cream
1 tablespoon grated lemon peel
1 tablespoon granulated sugar

1. For Crust: Combine crumbs and sugar; add butter. Mix until butter is thoroughly combined with crumbs; press onto bottom of 9-inch springform pan.
2. For Filling: Combine cream cheese and sugar, mixing at medium speed on electric mixer until well-blended. Add eggs, one at a time, mixing well after each addition. Blend in juice; pour over crust.
3. Bake at 350°F (175°C) for 1 hour.
4. For Topping: Combine sour cream, lemon peel and sugar; carefully spread over cheesecake. Bake 5 minutes.
5. Loosen cake from rim of pan; cool before removing rim of pan. Chill before serving.

Makes 12 servings.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.