Luscious Lemon Cheesecake
Christina
A winner at one of Hannah’s birthday parties!
ingredients
- Crust:
- 1 1/4 c graham cracker crumbs
- 3/4 c finely chopped almonds
- 1/4 c sugar
- 1/3 c butter, melted
- Filling:
- 4 (8 oz) pkgs cream cheese, softened
- 1 1/4 c sugar
- 4 eggs, room temp.
- 3 T fresh lemon juice
- 2 t grated lemon peel
- 1 t vanilla extract
- Topping:
- 2 c sour cream
- 1/4 c sugar
- 1 t grated lemon peel
- 1 t vanilla extract
directions
- 1
In a bowl, combine crumbs, nuts, and sugar; stir in melted butter. Press onto the bottom or a greased 10" springform pan; set aside.
- 2
In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs, beating on low speed just until combined. Add lemon juice, peel, and vanilla; beat just until blended. Pour onto crust
- 3
Bake at 325 degrees for 35-45 min. or until center is almost set. Remove from oven; let stand for 5 min.
- 4
Combine topping ingredients; spread over filling. Return to the oven for 5 min.
- 5
Cool on wire rack for 10 min. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refridgerate overnight.
- 6
Remove sides of pan. Let stand at room temp for 30 min before slicing.
Source: Christina Cole
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