Classic Lemony Cheesecake

Pre heat oven to 300.   Put  a large rectangle casserole dish full of water on the bottom shelf of your oven.

CRUST:  Make a graham cracker crust from 2 cups of crushed crackers, 5 tablespoons of butter and 1/2 cup of sugar. Press into the bottom of your pan and up the sides about 1 inch.

FILLING:  Let 5 cream cheese packages sit out to soften for 2 hours. The eggs need to be room temperature too.  In one small bowl beat 4 eggs till blended. In the next small bowl put 1 cup of sour cream. In the third small bowl put 6 Tablespoons of white flour. Grate the rind (1Tbs.) of one lemon (no juice) and put in the fourth  dish with 1 rounded cup of white sugar. You will also need 1 teaspoon of vanilla. Use an electric mixer and a big bowl, like Tupperwares large yellow one.

PREPARATION:  Start by beating the cream cheese till very smooth and add the sugar and beat, and then the lemon rind and beat some more. Start adding eggs a 4th at a time and beat well and then add your flour a little at a time and then finish off by beating in the sour cream and vanilla. You should almost be able to turn the bowl upside down while using your hand mixer.  You should spend at least 10 minutes beating this.

I use a 4 inch deep pan, and this recipe fills it to the top.

TO BAKE:  Pour into your prepared pan. It should reach the top. Bake in the middle of your oven at 300 for about 1 hour and 10 minutes or till light brown on top. When done open the oven door for an hour before moving. If this is not possible just keep it out of a cold draft. Easy to slice when cool.  Keeps very well.