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Cheesecake

Rich cream cheese filling in a graham cracker crust, topped with sweetened sour cream — from Fr. Vincent Farhat

Section
Desserts · Cakes
Source
Fr. Vincent Farhat
Oven
375°F
Pan
Two 9-inch Pyrex dishes

Ingredients

Filling

  • 5 egg yolks
  • 3 lbs cream cheese
  • 2 cups sugar
  • ¼ cup lemon juice
  • 1 Tbsp vanilla

Crust

  • 2 pkg graham crackers, crumbled
  • 1 stick butter, melted

Sour Cream Topping

  • 1 lb sour cream
  • 2 Tbsp sugar

Directions

  1. Mix graham cracker crumbs and melted butter together. Press into the bottoms of two 9-inch Pyrex dishes to form the crust.
  2. Beat eggs to light froth. Add cream cheese in chunks and mix thoroughly. Gradually add sugar — mix until you can't taste lumps. Add lemon juice and vanilla and mix well.
  3. Fill the prepared crusts with the filling.
  4. Bake in a pan of warm water (bain-marie) at 375°F for 35 minutes.
  5. Let cool. Combine sour cream and 2 Tbsp sugar; spread on top of each cheesecake.
  6. Bake for 10 minutes more. Let cool completely before serving.
From: Fr. Vincent Farhat.
Tip: Baking in a water bath (bain-marie) helps the cheesecake bake evenly and prevents cracking.