2 cups graham wafer crumbs
1⁄4 cup melted butter
1 1⁄2 lbs (775 g) light cream cheese
1 cup sugar
2 tsp vanilla extract
1 lemon, zest grated and juiced
3⁄4 cup light sour cream
- Mix together crumbs and melted butter and press into bottom of 9" springform Pan. Bake in 350° F (175° C) oven for 5 minutes.
- Beat cream cheese with sugar until smooth. Add vanilla extract, lemon juice and zest. Add eggs, one at a time, beating well after each addition. Add sour cream and beat to form a smooth batter. Pour over baked crust. Bake at 325° F (160° C) for 40 minutes.
- Remove the cheesecake from the oven, let cool to room temperature. Refrigerate overnight in the pan.
- To serve, gently remove outside ring and transfer to plate. Serve with fresh fruit or Raspberry Coulis. For best results when serving cheesecake, always use a clean, wet knife for each slice.