Thursday night, I decided to make a cheesecake to bring in to work. It was the holiday luncheon day, and people were bringing in desserts to pass.

This is the recipe that my mom has used for my entire life. It has a sour cream topping, and it is most decidedly not New York style. It’s meant to be made in a store-bought graham cracker crust. I have adapted the recipe to make in a springform pan, but as I don’t currently have one (and didn’t feel like going and getting one), I just made the regular recipe.

Instructions:

Beat–

• 8 oz. cream cheese
• 1/2 c. sugar
• 1 T lemon juice
• 1/2 tsp vanilla
• dash salt
• 2 eggs (add one at a time)

Pour into crust. Bake 25-30 minutes at 350

Mix topping–

• 1 c. sour cream
• 2 T sugar
• 1/2 tsp vanilla

Pour and spread over cheesecake. Bake an additional 10 minutes. Let cool two hours and chill.

I find this recipe to be tasty on its own, but it’s also very good topped with fruit. (raspberries are my choice)

Since we had a snow day, I sent the cheesecake in with Rand…they got sent home at 10, but at least one person got a slice! I had a piece today, and I’m happy with the way it turned out. Rand had some too, but he prefers NY style cheesecake.

Here’s the half of the cheesecake that remains. Someone appears to have carved their name into it with a fork…not sure what that’s about!

I just mixed up the dough for the best ginger cookies evah, so I’ll be baking those later (will post photos, and recipe). I’ve got lots of plans…let’s see how it goes. 😉