Lemon Cheesecake

"A rich, delicious cheesecake with a light lemon note. Especially good with my raspberry sauce recipe."
 
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Ready In:
2hrs 30mins
Ingredients:
9
Serves:
10-12
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ingredients

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directions

  • Preheat the oven to 350 degrees with the oven rack in the center.
  • Combine the first three ingredients in a medium bowl, mix thoroughly, and pat evenly into an 8" springform pan. Bake until lightly browned, 7-10 minutes.
  • Reduce oven temperature to 300 degrees.
  • Using a food processor, preferably, or a mixer, mix the cream cheese until completely smooth. Scrape down the bowl halfway through mixing.
  • Add the sugar to the cream cheese and mix until smooth and completely combined.
  • In a small food processor or a mortar and pestle process the lemon zest and 2 T sugar to an even, sandy consistency. Add to the cream cheese mixture.
  • With the food processor or mixer running, add the eggs one at a time to the cream cheese mixture. Add the vanilla and 2 T of lemon juice. Taste and add more lemon juice if desired. Keep in mind that the lemon juice flavor will mellow while baking.
  • Pour the cheesecake mixture into the springform pan. Bake for about 40-50min until all but the center third has set (it should still wiggle when the pan is shaken).
  • Turn off the oven and leave the cake in for 1 hour, or until the center has set.
  • Remove the cake from the oven and let cool to room temperature. Refrigerate for at least 3 hours, preferably overnight, before serving.

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