room temp:<\/p>\n
2 8 oz pk cream cheese
\n1 c sugar
\n3 eggs
\n3 tbs lemon juice
\n1.5 tsp vanilla
\n1\/4 tsp salt
\n1.5 lb sour cream<\/p>\n
Preheat oven to 350<\/p>\n
Make graham cracker crust in 9″ cake pan (lined with nonstick foil) or springform (put double layer of heavy duty foil on outside)<\/p>\n
Beat cream cheese and sugar until very smooth, about 3 minutes. Add the eggs, 1 at a time, beating after each addition until smooth and scraping down the sides. Add the lemon juice, vanilla, and salt, and beat until incorporated. Beat in the sour cream just until blended.<\/p>\n
Pour the batter into the prepared pan. Set the pan in a roasting pan and surround it with one inch of very hot water. Bake one hour. Turn off the oven without opening the door and let the cake rest\/cool for one hour. Remove to a rack and cool to room temperature (about an hour.) Cover with plastic wrap or foil and refrigerate overnight.<\/p>\n","protected":false},"excerpt":{"rendered":"
room temp: 2 8 oz pk cream cheese 1 c sugar 3 eggs 3 tbs lemon juice 1.5 tsp vanilla 1\/4 tsp salt 1.5 lb sour cream Preheat oven to 350 Make graham cracker crust in 9″ cake pan (lined with nonstick foil) or springform (put double layer of heavy duty foil on outside) Beat … <\/p>\n