The Best Cheesecake, FINALLY!

This is my mom's recipe; it is a great version of a classic cheesecake with a different crust and a lemon sour cream topping. 

Judy's Cheescake:

One 9" x 3" spring form pan or 3-4 6" x 3" Another large pan big enough for the springform pan(s) to fit in that is at least 5” deep for water bath.

 *Image is of one the small cheesecakes.

Heat oven to 400°

Cheesecake - Crust  (If using the multiple small cheesecake method double the crust recipe.)

1 ½ cup flour

1/3 cup + 1 tbsp sugar

2-4 tsp grated lemon peel (regular or I used meyer lemons)

¾  cup butter

Combine till mixture crumbles

3/4 tsp vanilla - add and blend thoroughly with crumbled mixture.

Remove bottom(s) of springfrom pan(s) spray or butter bottom(s).

Pat dough about 1/4" thick on bottom(s) and bake for about 8 minutes or until golden.

Cool completely then attach sides to bottom(s), butter or spray side(s) and pat remaining crust on side(s) up about 1 3/4" (Can be less but not higher.) For multiple small cheesecakes divide evenly before patting into pans.)

Cheesecake - Filling

Change oven temp to 450°

5- 8oz pkg cream cheese at room temp- beat till creamy.

¼ tsp vanilla                                    Add vanilla and lemon peel to beaten cream  

2-3 tsp lemon peel (reg or meyer)   cheese and mix well.  

1 ¾ cups sugar     Mix well in separate bowl then blend into cream cheese mixture.

¼ tsp salt              

4-5 eggs(1 cup)     Add one at a time, beating after each to blend till you have 1 cup.

2 egg yolks           Then add yolks and blend.

¼ cup whipping cream - gently fold in.

1-2 egg whites – beat till frothy &then fold in gently.

Wrap bottom and sides of springform pan with foil to prevent water from getting into the cheesecake(s)

Pour batter into crust lined pan(s) and place in pan, pour water into pan to the halfway point of the cream cheese layer of the cake(s). Bake at 450° for 9 minutes (small pans) 12 minutes (large pan) reduce heat to 300° and continue baking till small area in center still jiggles, aprox 45 minutes to 1hr 15minutes.

Cheesecake - Topping

While baking mix ½ pint sour cream, ¼ cup sugar, ¼ tsp lemon juice (double it for the multiple small cheesecakes.) when cheesecake center is at the jiggly stage spread over top and bake for 5 minutes.

Remove from oven and cool for ½ hour, remove foil then loosen sides. Cool for at least one more hour then remove sides, cool at least two more hours before serving.