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Prep Time: 0 Minutes Cook Time: 70 Minutes |
Ready In: 70 Minutes Servings: 12 |
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a deleicous basic lemon cheesecake, dense and rich with a tang of lemon Ingredients:
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 or lemon extract |
1/4 cup (60 ml) heavy cream |
1/4 cup (60 ml) sour cream |
Directions:
1. Brush the bottom and sides of a 9-inch (23 cm) springform pan with the melted butter.
2. Coat the bottom evenly with the crumbs and set aside.
3. Beat the cream cheese with an electric beater until smooth.
4. Add the sugar gradually, beating until dissolved.
5. Continue beating while adding the eggs one at a time, scraping down the sides of the bowl before adding the next egg.
6. Add the lemon zest, juice, and vanilla, and beat until incorporated.
7. Remove the bowl from the mixer and stir in the heavy cream and sour cream.
8. Pour the batter into the springform pan and bake in a preheated 500F (260C) for 10 minutes.
9. Reduce the temperature to 200F (90C), leaving the oven door open until the temperature is reduced.
10. Bake about 1 hour, until the cheesecake is firm around the edges but still jiggles in the center when the pan is moved.
11. Cool to room temperature on a wire rack and chill in the refrigerator for several hours or overnight before serving.
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