A delicious classic cheese cake made with cream cheese, sour cream and sugar with a hint of lemon and vanilla and loved by all.
Pre heat the oven to 350 deg.
Powder the graham crackers to a fine texture in a food processor.
Add the butter and sugar and mix well.
Fill it in the bottom of the pan and press it down well with a cup .
Bake it for about 8 to 10 minutes.
Cool on rack after done.
Using a stand mixer beat the cream cheese and sugar for about 2 minutes on medium high speed until it is smooth and fine.
Add in the sour cream, lemon juice, vanilla extract and beat for another 1 minute and fold in well.
Add one egg at a time and beat just until incorporated.
Add the batter to the pan and cover it up with an aluminium foil all over the sides except the top.
Make a water bath by placing it in a deep roasting pan and then filling it with hot water.
Bake for about 60 to 70 minutes until the surface appears cooked and a bit jiggly in the center.
Open the oven door and let it cool in it for another 1 hour .
Remove it from the oven , cover it with an aluminium foil and refrigerate for at least 6 hours or over night
Use a knife dipped into hot water and dried before cutting up the cheese cake to get a neat slice .
You can add topping of your choice fruits, whipped cream or caramel or chocolate sauce.