This is my much in demand cheesecake. Lemony, creamy and very very decadent. Guaranteed to be the hit of the gathering, holiday or office party.
You can serve it plain, with a dollop of whip cream or any type of fruit toppings.
Gather the ingredients.
1/2 cup melted butter
3 cup graham cracker crumbs( you can you butter cookie crumbs, etc)
1/3 cup sugar
Mix together and dump into the spring form pan.”1
Easiest way to get it tamped down is with a small flat bottomed cup. Edges should go up the sides up to 1″. Doesn’t have to be perfect.
You can wrap the spring form pan with aluminum foil if you want to use a water bath. I have tried it both ways. I personally don’t care if my cheesecake has a crack in the top so I will usually pass on the water bath. Texture is about the same either way.
Preheat oven 350 degrees.
3 tbsp grated lemon rind
3 tbsp fresh lemon juice
4- 8 oz package of cream cheese
1/8 tsp salt
1 tbsp vanilla paste
4 large eggs
Grate 2-4 good sized lemons- enough to get 3 tbsp lemon rind. Juice lemons to get 3 tbsp juice.
In mixing bowl, cream 4-8oz packages of cream cheese. you can use full fat or 1/3 less fat cream cheese. The full fat is richer but I use the 1/3 less fat cream cheese. Its a little lighter and I don’t feel so guilty about eating it. Add 2 cups sugar the 3 tbsp lemon juice, 1/8 tsp salt, 1 tbsp vanilla paste. Add 4 eggs, 1 at a time.
Pour into the 10″ spring form pan.
Bake for 55-60 minutes or until center is firm- poke it with a toothpick- if it comes out mostly clean its done- don’t forget it will continue to cook after you take it out of the oven until it starts to cool.
Optional topping: 3/4 cup sour cream smeared over the top of the cooled cheesecake, add any type of fruit on top of the sour cream. Serve and enjoy.