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Lemon Cheesecake
Filling: 1 Large Lemon 24 ounces cream cheese 1 cup granulated sugar 1/4 tsp. salt 5 large eggs 2 Tbs. sugar Topping: 1-1/2 cups sour cream 1/2 tsp. vanilla Crust: 1 Cup graham crackers 3 Tbs. sugar 1/4 tsp. cinnamon 3 Tbs. butter
To
make crust, grease sides and bottom of springform pan. Mix graham crackers,
sugar, cinnamon and butter. Press crumb mixture on bottom and 2 inches up the
side of the pan (if possible!).
To
make filling: Preheat oven to 350 degrees F. Grate lemon rind until you have 2
tsp. Place in bowl with cream cheese and beat at medium speed until very
creamy. Add 1 cup sugar, salt and eggs. Beat at medium speed for
about 10 minutes. Pour into pan and bake for 45 minutes or until set. Cool in
pan for 20 minutes. Beat sour cream with 2 Tbs. sugar and vanilla for 1
minute or until sugar is dissolved. Pour over the cheesecake and smooth. Bake
for an additional 10 minutes. Cool in pan. Chill, top with fruit, whipped
cream, or whatever you like.
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