Return to Content

Melissa's Prize-Winning Cheesecake


Yield: Serves 12

Melissa is the daughter of Joan and Jim Lippke, innkeepers of Breezemere Farm. She has won several awards for her desserts and has a thriving catering business in Huntington, New York. --Breezemere Farm, South Brooksville, Maine


  • 1/3 cup graham cracker crumbs
  • 2 pounds cream cheese, softened
  • 1-3/4 cups sugar
  • 1 teaspoon vanilla
  • 4 eggs
  • 3 tablespoons lemon juice
  • 1 cup sour cream
  • 3 tablespoons sugar


Preheat oven to 350 degrees F. Grease an 8-inch springform pan all the way up to the rim. Sprinkle crumbs evenly over bottom. With mixer at medium high speed thoroughly cream the cheese till it is perfectly smooth. Add 1-3/4 cups sugar and vanilla. Beat well. Add eggs one at a time, beating only as much as is necessary to mix well. Stir in lemon juice. Pour into prepared pan and place on medium rack in oven. On lower rack, immediately under springform pan, place a larger pan filled with hot water. Bake for 1-1/2 hours. Five minutes before time is up, spread over top sour cream mixed with 3 tablespoons sugar. Allow to cool at least 24 hours for best texture and flavor.
Updated Tuesday, September 23rd, 2008
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Winter in Vermont

  • Warm Up to Perfect Comfort Food
  • Keeping Timeless Crafts Alive
  • A Town That Loves Covered Bridges and Artists
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111