| Using a food processor or blender, pulverize the graham
crackers to a fine crumb. Blend in the powdered sugar and add the melted
butter. Mix until the ingredients are evenly distributed and has a crumbled
texture. |
| Grease the bottom and sides of a 10" springform
pan. Loosely distribute the graham mixture into the bottom of the pan.
Pat it down evenly. I use the bottom side of a measuring cup. |
| Have the cheese and eggs at room temperature. The
Cheese and 4 ounces of granulated sugar go into the mixer first.
Using a paddle mix on LOW speed . In a separate container mix the eggs,
vanilla, lemon and the other 4 ounces of the sugar. |
| Always keep the mixer on the lowest speed. Add the
egg mixture in small increments. When the filling seems fluid, stop
the mixer - remove the paddle and scrape every thing down completely,
to ensure no lumps. Return to mixing on low speed and finish gradually
adding the egg mixture. |
| Having preheated the oven to 400°(F) Pour the batter
into the prepared springform pan. Bake 15 minutes and reduce the heat
to 325°(F) finish baking for an additional 45 minutes to and hour.
The cake should rise tall and have fractured cracks in its top surface. |
| Cool on a wire rack for about 30 minutes. The cheesecake
should fall in the center and have a raised ridge all around the outside
edge. Carefully remove the springform sides. Use a small knife to loosen
if needed. |
| Mix the sour cream, sugar
and vanilla in a small bowl, using a wire whisk. It should become
liquid and smooth. Pour this topping into the center of the cooled cheesecake.
Tilt the cake around to help the topping flow evenly out to the edges
. If it doesn't run freely - use a spatula to spread the topping evenly
around the top of the cake. |
| Return to a hot 425°(F) oven and bake for 6 to
10 minutes. Don't allow the topping to come to a boil . The topping
may brown slightly at the edges, but does not have to. Cool on a wire
rack and then chill very well, overnight if possible |
| Cutting is best done when cake is very cold, refrigerate
overnight if possible. Slide a long knife or spatula under the cake
to help remove it from the springform pan bottom. Center it on a 10" cake
circle. Cut with a long knife - rinsed with hot water and dried slightly.
Press the blade down directly into the cake, cut through to the bottom
in the downward stroke. Rinse in hot water between each cut. |
| Carefully place a spoonful of topping (3 or 4 cherries)
on each slice. If serving plated more cherries and the sauce can be
put on each slice so it will run over the sides of the portion and onto
the plate. |
| Freezes very well. Leave un-sliced, cover very well
to protect from freezer. |