Cheesecake

• Beat together:
• 16 oz. cream cheese, at room temperature
• 3/4 c. granulated sugar
• 2 T. lemon juice
• Add at low speed:
• 2 eggs
• Mix only until blended. Pour into a 9″ pie plate prepared with a graham cracker crust. Bake at 350 degrees for 40-45 minutes. There will be a slight crack at the top of the cheesecake most often. When it comes out of the oven, immediately spread the following mixture on the top.

Sour Cream Topping:

• Beat together well:
• 1 c. sour cream
• 2 t. vanilla
• 2 T. granulated sugar

Cool on the counter top for about an hour. Then place in the refrigerator WITHOUT covering for 3-4 hours. Then cover it and store covered until consumed.

People eat cheesecakes with toppings, too! Here is a recipe that I use instead of buying a fruit topping. Of course there are toppings like fresh fruit, caramel, chocolate, and such. But here is my recipe for a cooked fruit topping.

FRUIT TOPPING:

• Mix together in a pot:
• 1 c. water
• 1 c. sugar
• 1/3 c. cornstarch
• 1 t. lemon juice
• Now turn the burner on HIGH and add about 1 c. mashed berries of choice. Continue stirring until the mixture is thick and bubbly. Remove from heat. Add at least 2 cups of berries that are not mashed. Cool completely. Store in an airtight container. Sometimes it gets too thick when it gets COLD so I just let it get cooled and then serve it. Or I bring it to room temperature before using on the cheesecake, too.