Lemon Cheesecake
Submitted by brianjwood on August 16, 2002 at 5:21 am

DESCRIPTION
Lemon Cheesecake

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
I really do like cheesecake. I hope you do too. This recipe sounds particularly good with all that beating - oooooohhhh!
Brian
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Lemon Cheesecake

2 Tbs (30 ml) butter, melted
1/4 cup (60 ml) Graham cracker crumbs, or cookie
crumbs of your choice
2 lbs (900 g) cream cheese
1 1/4 cups (310 ml) sugar
4 eggs
Grated zest and juice of 1 lemon
2 tsp (10 ml) vanilla extract
1/4 cup (60 ml) heavy cream
1/4 cup (60 ml) sour cream

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 at least 2 hours before serving. Serves 12 to 16.
Bon appetit from the Chef at World Wide Recipes
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