Cheesecake Recipe

Ingredients

2 pkg (each 8 oz/250 g) 2pkg (each 8 oz/250 g)cream cheese 3/4 cup 3/4cup(175 mL) (175 mL) granulated sugar 3 3eggeggs 1 tbsp 1tbsp(15 mL) (15 mL) lemon juice 2 tsp 2tsp(10 mL) (10 mL) vanilla 1 Pinch 1Pinchsalt 3 cups 3cups(750 mL) (750 mL) sour cream Crust:

1 cup 1cup(250 mL) (250 mL) graham cracker crumbs 1/4 cup 1/4cup(60 mL) (60 mL) granulated sugar 2 tbsp 2tbsp(30 mL) (30 mL) butter, melted Garnish:

Strawberry sauce fresh Mint sprigs

Preparation 1. Crust: In bowl, stir together crumbs, sugar and butter until well moistened; press onto bottom of lightly greased 8- or 8-1/2-inch (2 or 2.25 L) springform pan. Centre pan on large square of foil; press up to side of pan. Bake in centre of 325F (160C) oven for 8 to 10 minutes or until set. Let cool. 2. Meanwhile, in large bowl, beat cream cheese until softened. Gradually beat in sugar; beat for 3 minutes or until smooth and light, scraping down bowl twice. Using low speed, beat in eggs, 1 at a time, beating well after each addition and scraping down bowl often. Blend in lemon juice, vanilla and salt, then sour cream. Pour over crust. 3. Set springform pan in larger pan; pour enough hot water into larger pan to come 1 inch (2.5 cm) up side of springform pan. Bake in centre of 325F (160C) oven for 1-1/4 hours or until shine disappears and edge is set yet centre still jiggles slightly. Turn off oven. Quickly run knife around edge of cake. Let cool in oven for 1 hour. Remove from water and transfer to rack; remove foil and let cool completely. (Make-ahead: Cover and refrigerate for up to 2 days or overwrap with heavy-duty foil and freeze for up to 2 weeks.) Serve with sauce and garnish with mint.