Lemony Cheesecake
From midgelet 15 years ago
- 70 minutes to make
- Serves 12
a deleicous basic lemon cheesecake, dense and rich with a tang of lemon
Ingredients
- 2 Tbs (30 ml) butter, melted shopping list
- 1/4 cup (60 ml) graham cracker crumbs, or cookie crumbs of your choice shopping list
- 2 lbs (900 g) cream cheese shopping list
- 1 1/4 cups (310 ml) sugar shopping list
- 4 eggs shopping list
- Grated zest and juice of 1 lemon shopping list
- 2 tsp (10 ml) vanilla extract or lemon extract shopping list
- 1/4 cup (60 ml) heavy cream shopping list
- 1/4 cup (60 ml) sour cream shopping list
How to make it
- Brush the bottom and sides of a 9-inch (23 cm) springform pan with the melted butter.
- Coat the bottom evenly with the crumbs and set aside.
- Beat the cream cheese with an electric beater until smooth.
- Add the sugar gradually, beating until dissolved.
- Continue beating while adding the eggs one at a time, scraping down the sides of the bowl before adding the next egg.
- Add the lemon zest, juice, and vanilla, and beat until incorporated.
- Remove the bowl from the mixer and stir in the heavy cream and sour cream.
- Pour the batter into the springform pan and bake in a preheated 500F (260C) for 10 minutes.
- Reduce the temperature to 200F (90C), leaving the oven door open until the temperature is reduced.
- Bake about 1 hour, until the cheesecake is firm around the edges but still jiggles in the center when the pan is moved.
- Cool to room temperature on a wire rack and chill in the refrigerator for several hours or overnight before serving.
The Rating
Reviewed by 7 people-
This is great thanks for posting
aussie_meat_pie
in My Kitchen loved it
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Nice one, midge! And you know how I just love making these creamy delights.. my thanks and my five.
Lorraine
lacrenshaw
in Horsham loved it
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I need a baisc good cheescake, this looks yum!
chichimonkeyface
in Albany loved it
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