Categories: cheesecake, cobbler, pies, tarts

Ingredients

• 3 (8oz.) pkg. cream cheese, at room temp.
• 1 cup plus 2 Tbsp. granulated sugar, divided
• 1 1/2 tsp. vanilla extract, divided use
• Pinch coarse kosher salt
• 2 Tbsp. fresh lemon juice
• 4 eggs, at room temperature
• 1 cup sour cream

Directions

1. Heat oven to 375 degrees.
2. In a large mixing bowl, beat cream cheese on medium speed until smooth. Beat in 1 cup of the sugar, 1 tsp. of the vanilla, the salt and lemon , beating on medium-high until mixture is very fluffy, about 30 minutes (yes, you read that right, beat for 30 minutes), scraping down the sides of the bowl with a rubber spatula occasionally.
3. Reduce speed to medium and add eggs one at a time. Turn off mixer after the last egg is incorporated. Pour mixture into a 10-inch springform pan.
4. To prevent filling from leaking out of the bottom of the pan, wrap the outside bottom of the pan with foil. Bake on middle oven rack for 40 minutes or until a wooden pick inserted near the center comes out clean.
5. Remove the cheesecake from the oven to rest for 1o minutes. While cheesecake is resting, increase oven temperature to 475 degrees.
6. In a separate bowl, whisk together the sour cream, remaining sugar and bake 5 minutes more.
7. Cool cake in pan, then refrigerate overnight or at least 6 hours before serving.
8. To serve, run a thin knife around the cake to loosen before unmolding.

9. makes 1 cheesecake

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