CLASSIC BAKED CHEESECAKE

Ingredients

• 1 1/2 cups graham wafer crumbs
• 1/4 cup butter, melted
• 1 tbsp sugar
• 32 oz cream cheese, softened
• 1 1/4 cups sugar
• 2 tbsp fresh lemon juice
• 1 tbsp grated lemon peel
• 1 1/2 tsp vanilla
• 4 eggs, lightly beaten
• 2 cups sour cream, divided
• 2 tbsp sugar
• 1/2 tsp vanilla
• 1/8 tsp salt

Directions

1. Preheat oven to 325ºF. Wrap outside of a 10 inch springform pan with heavy-duty foil. Grease inside of pan.
2. To prepare crust, combine crumbs, melted butter and 1 tbsp sugar in a bowl until blended. Press mixture onto bottom of prepared pan; set aside.
3. To prepare filling, use medium speed of an electric mixer and beat cream cheese until creamy. Beat in 1 1/4 cups sugar, lemon juice, lemon peel and 1 1/2 tsp vanilla until smooth. Stir together beaten eggs and 1/2 cup sour cream in a bowl until blended. Add to cream cheese mixture. Using low speed, beat just until blended. Do not overbeat. Pour filling onto crust. Place springform pan in a large roasting pan. Pour enough boiling water into roasting pan to come two-thirds up sides of springform pan.
4. Bake for 1 1/2 hours or until centre of cheesecake is puffed and jiggles slightly when shaken. Remove springform pan from roasting pan; set springform pan aside.
5. Increase oven temperature to 425ºF. To prepare topping, combine remaining 1 1/2 cups sour cream, 2 tbsp sugar, 1/2 tsp vanilla and salt. Spread topping over cheesecake. Return springform pan to roasting pan in oven.
6. Continue baking for 10 minutes. Turn oven off and let cheesecake stand in oven with door ajar for 1 hour. Remove springform pan from roasting pan; remove foil. Place springform pan on a rack. Run a knife around sides of pan to loosen. Cool cheesecake completely in pan. Cover and refrigerate for at least 8 hours or up to 24 hours. Remove sides of pan. Slice cheesecake with a hot wet knife. May be frozen for up to 1 month. Thaw in refrigerator.