4 T. sugar
1/2 t. salt
1/2 c. butter
3 T. water
Press into spring form pan and bake at 400 for 10 minutes.
3 (8 oz.) packages cream cheese
1 c. sugar
Cream together. Then add:
1/2 c. flour
2 t. vanilla
2 T. lemon juice
6 eggs (beaten into above mixture one at a time)
2 c. sour cream
Combine well. Pour mixture into crust. Preheat oven to 400. Then reduce heat to 300 and bake for 1 hour. Turn off oven and let cheesecake stand in oven for at least 1 hour. Thoroughly cool and refrigerate for at least 8 hours. Serve with fresh fruit or top with pie filling.
To cut down on calories, a graham cracker crust may be used. This makes a large cheesecake and TOTALLY WORTH THE TIME!
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