Lovely
Lemon Cheesecake
Ingredients
·
3/4 cup graham cracker crumbs
·
2 tablespoons sugar
·
3 teaspoons ground cinnamon
·
2 tablespoons butter, melted
·
FILLING:
·
5 packages (8 ounces each) cream cheese,
softened
·
1-2/3 cups sugar
·
1/8 teaspoon salt
·
1/4 cup lemon juice
·
1-1/2 teaspoons vanilla extract
·
5 large eggs, lightly beaten
·
Thin lemon slices, optional
Directions
·
Preheat oven to 325°. Place a greased 10-in.
springform pan on a double thickness of heavy-duty foil (about 18 in. square).
Wrap foil securely around pan.
·
In a small bowl, mix cracker crumbs, sugar
and cinnamon; stir in butter. Press onto bottom of prepared pan; refrigerate
while preparing filling.
·
In a large bowl, beat cream cheese, sugar and
salt until smooth. Beat in lemon juice and vanilla. Add eggs; beat on low speed
just until blended. Pour over crust. Place springform pan in a larger baking
pan; add 1 in. of hot water to larger pan.
·
Bake 70-80 minutes or until center is just
set and top appears dull. Remove springform pan from water bath. Cool
cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife;
remove foil. Cool 1 hour longer. Refrigerate overnight, covering when
completely cooled.
·
Remove rim from pan. If desired, top
cheesecake with lemon slices.
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