Ingredients: Crust: 1 cup cookie crumbs, such as shortbread or gingersnaps 3 tablespoons butter 2 tablespoons plus 1 1/2 teaspoons sugar Filling: 1 (8-ounce) package full-fat cream cheese 1 (14-ounce) can sweetened condensed milk 1/2 cup sour cream 3 fresh lemons Directions: Crust: Melt the butter in a small saucepan on the stove or in a medium bowl in the microwave. Add the sugar and crumbs and mix well. Turn into a 9-inch spring form pan. Pat the crumbs into the bottom of the pan to form an even layer. Set aside. Filling: Put the cream cheese into a mixing bowl and cream well with an electric mixer until soft and smooth. Add the sweetened condensed milk and sour cream and beat until it’s mixed in well. Use a zester or fine grater to grate the lemons. Add to the cream cheese mixture. Squeeze the juice from the lemons. Stir all of the juice into the filling. Pour the filling over the crumb crust. Cover and chill in the refrigerator until set, preferably overnight. At serving time, remove the sides of the spring form pan. Cut the cheesecake into serving-sized pieces. Garnish plate with fresh berries and a dusting of powdered sugar. Makes 6 to 8 servings. Sue’s Tips: Lemon zest is the flavorful yellow part of the peel. Wash and dry the lemon. Use the fine side of a hand grater or a special zesting tool to remove the zest. Be careful not to include any of the bitter white pith under the yellow peel. It can add a bitter taste to your cheesecake. When a recipe calls for the …

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