Sunday, January 24, 2010

Lemon Cheesecake

This is my very first Cheesecake ever! I had never make one before but when my husband bought me a Spring Form Pan, i had no choice but to overcome my fear and go for it.The crust made from scratch and the fresh squeezed lemon gives this cake it's unparalleled taste,tartness and flavor. It is a winner !



  • 1 1/2 cups graham cracker crumbs

  • 1/2 cup butter, melted

  • 1/4 cup granulated sugar


  • 2 packages (8 oz each) cream cheese, softened

  • 1 cup granulated sugar

  • 4 eggs

  • 1/2 cup sour cream

  • 2 tablespoons lemon juice2

  • teaspoons lemon zest
Cooking Directions:

  1. Preheat oven to 325 degrees.

  2. Spray the bottom of an 8 inch Spring Form pan with non-stick cooking spray.

  3. In medium bowl, stir together graham cracker crumbs, butter and sugar.

  4. Press mixture into the bottom and the sides of the spring form pan.

  5. Bake 8-10 minutes or until golden brown.Remove from the oven and let cool completely.

  6. Reduce oven heat to 250°F .

  7. In large bowl, beat cream cheese with electric mixer until light and fluffy.

  8. Gradually add sugar and mix well.

  9. Add eggs, sour cream, lemon juice and lemon zest. Mix well.

  10. Pour into prepared crust.

  11. Place a shallow pan of water on the bottom rack of oven.

  12. Place Spring Form on a cookie sheet and bake for 1 hour and 15 minutes.

  13. Turn off the oven and leave the door closed for 1 hour.

  14. Remove from oven and let cool, then refrigerate for at least 4 hours.

  15. Slice with a knife immersed in hot water. Enjoy!


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