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    You are in: Home / Recipes / Creamy Lemon Cheesecake Recipe
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    Creamy Lemon Cheesecake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 40 mins

    40 mins

    1 hr

    hoodytwin's Note:

    Awesome Lemon Cheesecake from Everyday With Rachael Ray.

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    Serves: 8



    Units: US | Metric


    1. 1
      Preheat oven to 375°F
    2. 2
      Using a food processor, pulse the almonds and 1 1/4 cups of sugar until finely chopped. Add the butter and pulse until combined. Press the nut mixture evenly into a 9-inch springform pan. Bake until browned, 10-15 minutes. Let cool. Place the pan on a long piece of foil; fold the foil up the sides of the pan. Set in a large baking dish roasting pan.
    3. 3
      Lower the oven to 325°F
    4. 4
      Using an electric mixer, beat the cream cheese at a low speed until fluffy, about 1 minute. Scrape the sides of the bowl, then gradually beat in the remaining 1 1/2 tbsp sugar until smooth and creamy, 1 to 2 minutes; scrape down the bowl. Beat in the eggs and egg yolks one at a time, scraping down the bowl. eat in the sour cream, lemon peel, and vanilla.
    5. 5
      Pour the filling into the crust. Transfer to the oven and pour enough boiling water into the baking dish to reach halfway up the sides of the springform pan. Bake until the edges are set and the center jiggles slightly and let the cake cool in the oven for an hour.
    6. 6
      Remove the cake from the water bath; discard the foil. Let the cake cool completely, then cover and refrigerate for a least 6 hours. Top with fresh raspberries.

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    Nutritional Facts for Creamy Lemon Cheesecake

    Serving Size: 1 (198 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 691.3
    Calories from Fat 497
    Total Fat 55.2 g
    Saturated Fat 29.1 g
    Cholesterol 240.4 mg
    Sodium 344.2 mg
    Total Carbohydrate 38.5 g
    Dietary Fiber 2.1 g
    Sugars 32.5 g
    Protein 13.9 g

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