Monday, June 13, 2011

Lemon Dream Cheesecake

I found this recipe here. This is the first time I've made a lemon cheesecake and it won't be the last. I'm not a fan of tart lemon and this isn't tart at all. It's creamy deliciousness.

Lemon Dream Cheesecake:
2 cups graham cracker crumbs
6 tablespoons butter, melted
1/4 cup sugar
4 packages (8 ounces each) cream cheese, softened
1 cup sugar
1/2 cup heavy whipping cream
1/4 cup lemon juice
2 tablespoons all-purpose flour
1 tablespoon grated lemon peel
2-1/2 teaspoons vanilla extract
1 teaspoon lemon extract
10 drops yellow food coloring, optional
5 eggs, lightly beaten


In a small bowl, combine the cracker crumbs, butter and sugar. Press onto the bottom and 2 in. up the sides of a greased 10-in. springform pan. Place pan on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack.

In a large bowl, beat cream cheese and sugar until smooth. Beat in the cream, lemon juice, flour, lemon peel, extracts and food coloring if desired. Add eggs; beat on low speed just until combined. Pour into crust. Return pan to baking sheet.

Bake for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Yield: 16 servings.

Nutrition Facts: 1 slice equals 396 calories, 29 g fat (18 g saturated fat), 150 mg cholesterol, 286 mg sodium, 27 g carbohydrate, trace fiber, 7 g protein. Print Friendly and PDF Pin It

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