2 9 inch prepared graham cracker crusts
2 8 ounce packages cream cheese
2 1/2 teaspoons grated lemon zest
1 teaspoon vanilla extract
1/2 cup white sugar
3 eggs
2 cups sour cream
1/2 cup white sugar
1 teaspoon vanilla extract
Preheat oven to 350F. Mix together the cream cheese, lemon zest and vanilla until smooth. Stir in 1/2 cup sugar, then beat in the eggs, one at a time until blended. Pour the cheesecake mixture into the prepared graham cracker crusts, being careful to distribute it evenly. Shake the pans gently to settle the batter, then bake in the preheated oven for 25 minutes. Remove the cheesecakes, but do not turn off the oven. Allow cheesecakes to cool before topping. For the sour cream topping: Whisk together the sour cream, 1/2 cup sugar and vanilla until blended. Distribute the topping mixture over the two cooled cheesecakes. Bake cheesecakes in 350F oven for an additional 10 minutes. Cool completely, then refrigerate until serving. Makes two 9 inch pie plates.
Cheesecake Index | Recipe Index | Home