Prep 15 mins
Cook 1 hr 40 mins
I really enjoy cheesecake and prefer a simple straightforward one. I don't need lots of fancy additions. But if you prefer a "dolled-up" version, throw something on top! My friend, Linda, gave me this recipe a long time ago. It always comes out perfect.
- 1 3⁄4 cups graham cracker crumbs
- 1⁄4 cup walnuts, chopped
- 1 1⁄4 teaspoons cinnamon
- 1⁄2 cup melted butter
- 2 (8 ounce) packages cream cheese, room temp
- 3 cups sour cream
- 3 eggs
- 1 cup sugar
- 1 tablespoon vanilla
- 1 teaspoon almond extract
- 1 teaspoon lemon juice
- Mix all crust ingredients well. Press into a spring-form pan.
- Bake 10 minutes at 350°F.
- Beat eggs, sugar, vanilla, almond extract and lemon juice until well blended.
- Add softened cream cheese, beat well.
- Fold in sour cream.
- Pour into the crust and bake 1 1/2 hours at 350°F.
- Cool completely before cutting.
This was a good basic recipe. Not sure I tasted the sour cream. I added extra lemon juice for a little more lemon flavor. Thank you for sharing!
I follow a low carb nutritional approach. This recipe adopted well to my lifestyle. I used Xylosweet (a sugar alcohol) in place of the sugar and lemon extract instead of the lemon juice to hold down on the carbs. En lieu of the graham cracker crumbs I used three tablespoons of Atkins Bake Mix, cinnamon and three tablespoons of xylosweet and pecans for the crust. I followed the remaing ingredients. The result was a tasty cream cheese cake rich in fiber and protein and low in carbs. The recipe was easy to modify and the texture of the cheese cake was very good. Inasmuch as I made tart size cakes to control portion size, it took only one hour to cook. The recipe yielded 14 tart sized cakes. I will keep this recipe as it was very good. Thanks for posting and allowing me to modify.