CREAMY CHEESECAKE WITH GRAHAM CRACKER-WALNUT CRUST AND SOUR CREAM TOPPING

SERVES 10 to 12

This is my favorite recipe for a cream cheese cheesecake and I love graham cracker and walnut crust. I also prefer the sour cream topping to a sweetened fruit compote. Preparation is very easy, but it takes some time to bake, cool and chill. As with most cheesecakes, it is best made a day or two before serving and refrigerated until serving. However, it is still very good if chilled for at least four hours.

INGREDIENTS

Crust

3/4 cups coarsely ground walnuts

3/4 cups crushed graham crackers

3 tablespoons unsalted butter, melted

Filling

4 packages (8-ounces each) cream cheese, softened
4 large eggs
1-1/4 cups sugar
1 tablespoon fresh lemon juice
2 teaspoons vanilla

Sour Cream Topping

2 cups sour cream
1/4 cup sugar
1 teaspoon vanilla

Combine ground nuts, crushed graham crackers and melted butter in a medium bowl. Press into bottom of a 9 or 10-inch springform pan. Chill until ready to use, at least 30 minutes.

Preheat oven to 350° F. Beat cream cheese in large bowl of electric mixer just until smooth (can use hand mixer). Add eggs, sugar, lemon and vanilla. Beat just until well blended. Pour into chilled crust. Bake for 50-55 minutes in a 9-inch pan or 40-45 minutes in a 10-inch pan, or until center is set.

Meanwhile, combine sour cream, sugar and vanilla for topping in a medium bowl. Blend well. Cover and refrigerate until cake is done. Remove cake from oven. Let stand for 15 minutes. Spoon topping over cake from center to within 1/2-inch of edges. Return cake to oven and bake for 5 minutes. Remove cake from oven. Place on rack and cool completely. Refrigerate for at least 4 hours, preferably overnight, or up to 2 days before serving. Run a knife around the outer edge of cake to loosen from pan. Remove ring from pan and slice as desired.

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