Lemon Cheesecake - Kathleen

        Lemon Cheesecake                        Kathleen

There are two options for crusts:

Crust
2 ¾ cups shortbread crumbs
¼ cup butter, melted

Crust # 2
2 cups graham cracker crumbs
¼ cup sugar
¼ cup butter, melted

Press crumbs into a 10” springform pan.  Bake at 350 for 12-14 minutes.

Wrap pan in wide, heavy duty foil.

4- 8 oz. cream cheese packages
1 ¾ cup sugar
8 oz. sour cream
4 eggs
2 egg yolks
1 cup lemon juice
2 tsp lemon zest
1 ½ tsp vanilla

Place cream cheese in electric mixer and beat until smooth.  Add eggs, egg yolks, sour cream, lemon zest and vanilla.  Beat 2 minutes until smooth.
Add lemon juice.  Beat on low speed because the lemon juice may cause it to curdle. 
Pour mixture over crust.

Place pan in shallow baking dish, add hot water 1” up side of pan.  Bake at 350 for 1 hour and 30 minutes.  Watch so it doesn’t get brown.  May have to cover with foil.

Cool on a wire rack for 1 hour.

Cover with plastic wrap and refrigerate overnight.




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