Rita says it takes about 10 minutes to put together, even quicker with a store bought graham cracker crust.
Just remember to have your cream cheese at room temp.
I debated about making a fruit topping to go with it but I'm so glad I didn't-this is really good as is!
Never had the sour cream topping before-LOVE IT! This would be nice for Mother's Day.
I highly recommend trying this beautifully creamy, great little cheesecake:@)
Small Cheesecake
(1) 8 oz brick of cream cheese, room temp
1/2 C sugar
1 Tblsp lemon juice-I used lime
1/2 tsp vanilla
dash of salt
2 eggs
Graham cracker pie crust (purchased pre-made or I suggest an 8" pie plate if you have it, 9" if not)
Sour Cream Topping
1 C sour cream
2 Tblsp sugar
1/2 tsp vanilla
- Beat cream cheese and sugar until fluffy.
- Add everything except eggs, mix well.
- Add eggs, one at a time and mix slowly until just combined.
- Pour into graham cracker crust.
- Bake at 325 degrees for 25 minutes or until set.
- While it's baking mix the sour cream topping.
- Remove from oven and add Sour Cream topping.
- Bake for another 10 minutes.
- Cool on wire rack for 1 hour, then place in fridge for at least 2 hours to chill.
- Store covered in fridge.