lemon chiffon cheesecake |
1 graham cracker crust |
1 cup chopped pecans |
4 tbsp. butter, melted |
3 (8 oz.) pkg. cream cheese |
1 cup sugar |
4 eggs |
1 can prepared lemon pie filling |
8 oz. sour cream |
1 tsp. lemon zest |
fresh raspberries & blueberries |
crumble the pie crust into a mixing bowl and combine with pecans and |
butter. press into a springform pan and bake at 350 degrees for 5 |
minutes. in a bowl, combine the cream cheese and sugar and beat |
until fluffy. add eggs one at a time. reserve 1/2 cup of the lemon |
pie filling and add the rest to the cream cheese mixture along with |
the sour cream and lemon zest. blend and pour into crust. bake at |
350 degrees for 60 to 70 minutes, adding a pan of water to the oven |
to minimize cracking. remove cheesecake from the oven; run a knife |
gently around the sides of the pan. cool and refrigerate covered |
overnight. before serving, spread reserved 1/2 cup lemon pie filling |
over top of cheesecake. serve with fresh berries. |
