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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 16 |
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Sounds divine. Times do not include overnight chilling. Think leftovers could be frozen. And know I would omit the food coloring. Could sub in lemon sandwich cookies with a bit of lemon zest, guessing at 1 teaspoon of zest for the graham crackers and reduce butter to about 3 tablespoons. Could also decorate with lemon curd. Ingredients:
2 cups graham cracker crumbs |
6 tablespoons unsalted butter, melted |
1/4 cup sugar |
4 (8 ounce) packages cream cheese, softened |
1 cup sugar |
1/2 cup heavy whipping cream |
1/4 cup lemon juice |
2 tablespoons all-purpose flour |
1 tablespoon lemon zest |
2 1/2 teaspoons vanilla extract |
1 teaspoon lemon extract |
10 drops yellow food coloring (optional) |
5 eggs, lightly beaten |
Directions:
1. Preheat oven to 325 degrees.
2. Grease 10 inch springform pan and wrap foil on bottom.
3. In a small bowl, combine the cracker crumbs, butter, and sugar.
4. Press onto bottom and 2 inches up sides of pan.
5. Place pan on a baking sheet.
6. Bake for 10 minutes.
7. Cool on wire rack.
8. In large bowl, beat cream cheese and sugar until smooth.
9. Beat in cream, juice, flour, zest, extracts, and food coloring if desired.
10. Add eggs; beat on low speed just until combined.
11. Pour into crust.
12. Return pan to baking sheet.
13. Bake for 55 to 65 minutes OR until center is almost set.
14. Cool on a wire rack for 10 minutes.
15. Carefully run a knife around edge of pan to loosen; cool 1 hour. Leave sides on pan until serving.
16. Refrigerate overnight.
17. Remove sides of pan.
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