“This is the one I make most of the time, definately our favourite!! (cook time includes chill time)Top it with any thing you like, Blueberry sauce is a nice finish.”
Ingredients
1 1/2-2tablespoonsbutter
1lbcream cheese, at room temperature
3ouncescream cheese, at room temperature
1finely grated lemon, rind of
2teaspoonsvanilla
1cupsugar
3largeeggs, at room temperature, slightly beaten
2cupssour cream
red grapes
green grape
Directions
Place oven rack in centre of oven, heat to 350 degrees.
Coat bottom and sides of 9 inch springform pan evenly with butter, reserve.
Cut cream cheese into 1 inch cubes, place in large mixer bowl.
Beat at medium speed, scraping down sides of bowl as needed, until completely smooth.
Beat in lemon rind and 1 teaspoon of the vanilla.
Continue beating at medium speed while very slowly adding 1/2 cup of the sugar to cheese mixture and scraping down sides of bowl as needed, beat until sugar is absorbed.
Add eggs, about 1/4 cup at a time, beating well and scraping down sides of bowl after each addition.
Pour batter into reserved pan, spread top smooth.
Gently rotate pan several quarter turns to settle batter.
Bake until centre is just set, about 25 minutes.
Transfer pan to wire rack away from drafts.
Let cool undisturbed 30 minutes.
Do not turn oven off.
While cake is cooling, mix sour cream, remaining 1/2 cup sugar and remaining 1 teaspoon vanilla in medium bowl until smooth.
Gently spread sour cream mixture evenly over partially baked cake.
(cake will not fill pan to the top) Rotate pan several quarter turns to settle sour cream mixture.
Return pan to oven, bake until sour cream mixture is set, about 10 minutes.
Turn oven off.
Let cake stand in oven with door propped open 8 inches for 30 minutes.
Transfer pan to wire rack away from drafts.
Let cool undisturbed until sides and bottom of pan are completely cooled to room temperature.
Remove sides of pan.
Refrigerate cake uncovered 2 hours.
Cover cake loosely with plastic wrap, refrigerate overnight or at least 6 hours.
Garnish with grapes before serving, if desired.
Reviews
“Believe it or not I had to go out & buy myself a springform pan [never used one before!], & it was well worth it! This recipe was made for a potluck & WAS ALMOST ALL GONE before everyone was even through with the main dishes!! As usual, I took along a handful of copies of the recipe & had to promise others I’d get them a copy, too! Got to admit that I doubled the lemon zest & did not use the grapes, but everything else was per the recipe directions!Many thanks for posting this great recipe!”
