Lemon Cheesecake With Warm Dried Cherry Sauce |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 1 |
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This light lemon flavor pairs well with the bold taste of the cherry sauce. Ingredients:
1 2/3 cups graham cracker crumbs |
1/4 cup sugar |
1/4 cup plus 2 tablespoons butter, melted |
2 (8-ounce) packages cream cheese, softened |
1 1/2 tablespoons grated lemon rind |
2/3 cup fresh lemon juice |
2 teaspoons vanilla extract |
1/2 cup sugar |
1/2 teaspoon salt |
6 large eggs |
Directions:
1. Combine first 3 ingredients, mixing well. Press crumb mixture into bottom of a 9-inch springform pan.
2. Combine cream cheese, lemon rind, lemon juice, and vanilla; beat at high speed with an electric mixer until creamy. Gradually add 1/2 cup sugar and salt, beating well. Add eggs, 1 at a time, beating after each addition. Pour batter into prepared crust.
3. Bake at 325° for 50 minutes or until cheesecake is almost set. Turn oven off, and partially open door; leave cake in oven 1 hour. Remove from oven; run a knife around edge of pan, and release sides. Cool completely on a wire rack. Cover and chill at least 8 hours. Serve with Warm Dried Cherry Sauce. Store in refrigerator.
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