Lemon Cheesecake Recipe
What do you do when a friend gives you a bunch of lemons from her yard and you have cream cheese in the fridge that needs to be used up? Make a lemon cheesecake, of course!
Ingredients
- For the crust:
- 1 1/4 cup of graham cracker crumbs
- 1/4 cup sugar
- 1/3 cup butter, melted
- For the cheese filling:
- 4 8 oz packages cream cheese, softened
- 1 1/4 cup sugar
- 4 eggs
- 1 tablespoon lemon juice
- 2 teaspoons grated lemon peel
- 1 teaspoon vanilla extract
- For the topping:
- 2 cups sour cream
- 1/4 cup sugar
- 1 teaspoon grated lemon peel
- 1 teaspoon vanilla extract
Directions
- In a bowl, combine crumbs, sugar, stir in butter. Press onto the bottom of a greased 10-in. springform pan; set aside. Beat together cream cheese and sugar until smooth. Add eggs, beating on low speed until just combined. Add lemon juice, peel and vanilla; beat until just blended. Pour mixture into crust.
- Bake at 350 degrees for 55 minutes or until center is just set. Remove from the oven; let stand 5 minutes. Combine topping ingredients; spread over cheese filling. Return to the oven for 5 minutes. Cool on wire rack for 10 minutes.
- Carefully run a knife arou8nd edge of pan to loosen; cool for 1 hour longer, but keep in springform pan. Regrigerate overnight. Remove from pan. Let stand at room temperature for 30 minutes before serving.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 191g | |
| Recipe makes 12 servings | |
| Calories 619 | |
| Calories from Fat 374 | 60% |
| Total Fat 42.49g | 53% |
| Saturated Fat 23.07g | 92% |
| Trans Fat 0.0g | |
| Cholesterol 179mg | 60% |
| Sodium 493mg | 21% |
| Potassium 227mg | 6% |
| Total Carbs 52.52g | 14% |
| Dietary Fiber 0.9g | 3% |
| Sugars 38.83g | 26% |
| Protein 8.91g | 14% |
