This cheesecake is the perfect dessert for any occasion. With a delicious graham cracker crust, this cheesecake is filled with a smooth cream cheese filling and finished with a tangy sour cream lemon topping. At Red Cardinal Kitchen, we hope our cheesecake recipe will be your family favorite in no time. "Watch the video, and make this Cream Cheesecake with Lemon and Sour Cream topping today. Have Fun!"

Serves 12
#Cheese cake #graham cracker crust # cream cheese #sour cream #lemon

The Tools You Need:
Rolling Pin
Measuring Cups
Measuring Spoons
Spring form pan
Medium bowl for the cream cheese mixture
Electric Mixer
Spatula for scraping the mixing bowl
Small bowl for the sour cream mixture
Spatula for spreading

Preparation:
Have all utensils and kitchen equipment ready for cooking.
Measure small and large amounts of food items carefully
Crush the graham crackers
Melt the butter
Measure the ingredients
Heat an oven range to 425 degrees Fahrenheit
Always use potholders
Leave the kitchen neat and clean when you are through because tidiness is the mark of a real cook, as much as the great flavors in the food you serve.

The Food You Need:
1 ½ cups graham cracker crumbs, 8 – 10 sheets crushed
¼ cup sweet cream butter melted
1 cup white granulated sugar
2 large eggs
2 (8-ounce package) cream cheese softened at room temperature
1 dash of kosher salt
½ tsp vanilla extract
¼ tsp vanilla extract
¼ tsp lemon extract
1 cup sour cream

What To Do:
Combine cracker crumbs, melted butter, and ¼ cup white granulated sugar in a medium bowl.
Pour into a buttered 9" baking dish or 9" springform pan and press the mixture around the bottom. Press the crumb mixture evenly onto the bottom of the baking dish or pan.
Set the range oven to 425 degrees Fahrenheit for 10 minutes to preheat. Bake the cracker crust for 10 minutes. Check at 5 minutes. When finished baking, take it out of the oven and set it on a rack to cool for about 30 minutes.
While the crust is cooling, make the cheesecake filling:
Combine room-temperature cream cheese, 2/3 cup sugar, salt, eggs, and ½ tsp of vanilla extract in a medium bowl.
Beat at medium speed for 5 minutes until the cream cheese mixture is smooth and silky.
Pour the cream cheese filling into the desired dish or pan with the baked set crumbs.
Preheat the range oven to 350 degrees Fahrenheit and bake for 25 – 30 minutes, until the cream cheese loses its shine and turns to a matt look.
Remove from the range oven and cool for 30 minutes at room temperature. While the cheesecake is cooling, make the sour cream topping.
Add 1 cup of sour cream in a small mixing bowl with 3 tbsp of white granulated sugar and ¼ tsp of vanilla extract, and ¼ tsp of lemon extract until the mixture is silky smooth. Set in the refrigerator to chill and thicken
After the cheesecake is cooled, spread the sour cream mixture on top.
Bake at 350 degrees Fahrenheit for 5 – 10 more minutes
Take it out of the range oven and cool the cheesecake to room temperature before placing it into the refrigerator. Wrap the top of the cheesecake with plastic wrap or set a large bowl over the top to make a dome if the cheese topping is too high, so the wrap won't stick to the topping.
Place the room temperature-cooled CheeseCake into the refrigerator for 12 hours to chill and let the cheese and sour cream fully develop their flavor.
"Happy Eating!

Note: If desired, save a little crumb crust mixture to sprinkle on top of the cheesecake before serving.