Description
This cheesecake is wonderful, so creamy and lemony i could inhale it. This a large recipe, it does make a lot of cake, the recipe could be halved. I top this with whipped cream. I hope you enjoy it as much as my family does.
Ingredients
- Graham Cracker Crumbs
- Butter
- Vanilla Extract
- Cream Cheese
- Sugar
- Salt
- Eggs
- Lemon Juice
- Lemon Zest
- Sour Cream
- Heavy Cream
Instructions
- Preheat oven to 375f
- Spray or grease a 10 inch spring form pan
- To make the crust, melt the butter and combine with the cracker crumbs and one teaspoon of vanilla extract
- Spread the crumb mixture in the baking pan pressing it firmly into the base and level with the bottom of a measuring cup
- Bake for 5 mins, remove from oven and allow to cool till needed, refridgerate if not using immediatley
- Lower the oven temp to 325f
- Use an electric mixer on slow to beat the cream cheese till creamy and no lumps remain, scrape down the bowl a couple of times
- Add sugar and salt until well blended, then add eggs one at a time maiing sure mixture is smooth before adding the next
- Scrape down the bowl
- Stir in the lemon, lemon zest, vanilla, sour cream, and heavy cream till just smooth
- Pour the batter into the prepared pan and bake at 325f for 45-50 minutes
- The edges of the cake will look set but the centre will still jiggle
- Turn off the oven and leave the oven door open slighty and aallow the cake to cool in the oven for one hour
- Remove from the oven and run a knife around the outside of the cake to allow the cake to contract without cracking
- Refridgerate overnight
- I top mine with whipped cream
- Enjoy