Lemon Cheesecake Recipe

Ingredients

Crust:

1 1/2 cups graham cracker crumbs

1/2 cup butter, melted

1/4 cup granulated sugar

Filling:

2 packages (8 oz each) cream cheese, softened

1 cup granulated sugar

4 eggs

1/2 cup sour cream

2 tablespoons lemon juice

2 teaspoons lemon zest

Cooking Directions

Preheat oven to 325 degrees. Spray the bottom of an 8 inch springform pan with non-stick cooking spray. In medium bowl, stir together graham cracker crumbs, butter and sugar. Press mixture into the bottom and the sides of the springform pan. Bake 8-10 minutes or until golden brown. Remove from the oven and let cool completely.

Reduce oven heat to 250 degrees. In large bowl, beat cream cheese with electric mixer until light and fluffy. Gradually add sugar and mix well. Add eggs, sour cream, lemon juice and lemon zest. Mix well. Pour into prepared crust. Place a shallow pan of water on the bottom rack of oven.

Place spring-form on a cookie sheet and bake for 1 hour and 15 minutes. Turn off the oven and leave the door closed for 1 hour. Remove from oven and let cool, then refrigerate for at least 4 hours.

Yields: 4 Servings

Black Forest Mini Cheesecakes Recipe

Ingredients
24 vanilla wafer cookies
2 (8 ounce) packages cream cheese
1 1/4 cups white sugar
1/3 cup HERSHEY'S Cocoa Powder
2 tablespoons all-purpose flour
3 eggs
1 (8 ounce) container sour cream
1/2 teaspoon almond extract
1 (8 ounce) container sour cream
2 tablespoons white sugar
1 teaspoon vanilla extract
1 (21 ounce) can cherry pie filling, chilled

Cooking Directions

Heat oven to 325 F. Line muffin cups (2-1/2 inches in diameter) with foil bake cups. Place one vanilla wafer (flat-side down) in bottom of each cup.

Beat cream cheese in large bowl until smooth. Add sugar, cocoa and flour; blend well. Add eggs; beat well. Stir in sour cream and almond extract. Fill each muffin cup almost full with batter.

Bake 20 to 25 minutes or until set. Remove from oven; cool 5 to 10 minutes. Spread heaping teaspoon Sour Cream Topping on each cup. Cool completely in pan on wire rack; refrigerate. Just before serving, garnish with cherry pie filling. Cover; refrigerate leftover cheesecakes.

To make Sour Cream Topping: Stir together 1 container (8 oz.) dairy sour cream, 2 tablespoons sugar and 1 teaspoon vanilla extract in small bowl until sugar is dissolved.

Makes 24 individual cheesecakes