Lemon Cheesecake Recipe
- CRUST
- 2 cups graham cracker crumbs (you can buy graham cracker crumbs at the bulk food store, or just grind two sleeves of crackers in a food processor)
- ¼ cup packed brown sugar
- 5 tablespoons butter, melted
- 2 tsp fresh lemon juice
- Zest one lemon
- Pinch salt
- FILLING
- 2 lbs cream cheese, room temperature
- 1 ¾ cup granulated sugar
- zest of three lemons
- 1 cup sour cream
- ¼ cup whipping cream
- ⅓ cup lemon juice
- 2 tsp vanilla
- 4 large eggs, room temperature
- TOPPING
- 1 ½ cups sour cream
- ¼ cup granulated sugar
- 1 tsp vanilla
- Preheat oven to 350F
- Blend crumbs and sugar in food processor
- With machine running, add melted butter and lemon juice, blending until crumbs are moistened
- Press crumb mixture onto bottom and 2 inches up sides of 10” springform pan (make sure the sides are about 3" tall because this cake is a monster)
- I use a tall glass to press the crumbs into the corners of the pan (see photo 1)
- Put crust in freezer for 15 minutes to harden slightly
- Bake crust until set, about 10 minutes, cool completely
- Beat cream cheese, sugar and zest in stand mixer until smooth and fluffy (see photo 2)
- Add sour cream, whipping cream, lemon juice and vanilla, and beat to just blend
- Add eggs one at a time to just blend
- Pour filling into crust
- Place pan on rimmed baking sheet
- Bake until top is set, puffy and lightly golden at edges but still jiggles all over when the pan is shaken, about 1 hour
- Cool cake 5 minutes
- Mix sour cream, sugar and vanilla
- Spread topping over hot cake to edge of pan and covering completely (this will fill in any cracks or crevices you often see in cheesecakes)
- Bake an additional 10 minutes
- Transfer cake in pan to rack and cool 10 minutes
- Place hot cheesecake in refrigerator and chill, uncovered, overnight
- Decorate with fresh fruit and dust with icing sugar and/or drizzle with melted chocolate (photo 3 and 4)
Recipe by You Have Been Served at https://www.youhavebeenserved.ca/2015/11/12/lemon-cheesecake-recipe/
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