Preparation 1. In the bowl of a food processor, add the graham crackers and salt and pulse until the mixture resembles fine crumbs. Add the butter and process until evenly moistened.

Add the sour cream, heavy cream, flour, vanilla extract, and remaining 1/2 teaspoon of salt and beat until just combined. Add the eggs, one at a time, until fully combined, making sure not to overmix.

This family recipe from writer Mark Kurlansky is lighter and tangier than the cream cheese-laden versions popular today.

You can skip the sour cream topping if you feel that enough is enough. From How to Cook Everything. Lemon Cheesecake with Sour Cream Topping. Makes at least 12 servings Time: About 1 1/2 hours.

Once you strain the sour cream for 24 hours, you'll have achieved cream cheese. Spread it on a bagel, bake a cheesecake, or try it in any of our favorite cream cheese recipes . Read more: 7 Must ...

In a standing mixer fitted with a paddle, combine the cream cheese with the flour, the remaining 2/3 cup of sugar and 1/4 teaspoon of salt. Beat at medium-high speed until smooth, about 2 minutes.

Sour cream: Tangy sour cream adds depth and an authentic cheesecake flavor. I highly recommend full-fat sour cream for texture and richness. If desired, you may substitute full-fat plain Greek yogurt.