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Prep Time: 30 Minutes Cook Time: 55 Minutes |
Ready In: 85 Minutes Servings: 16 |
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Light and lemony, this creamy dessert is just the thing for a spring or summerâs day. âBonnie Jost, Manitowoc, Wisconsin Ingredients:
2 cups graham cracker crumbs |
6 tablespoons butter, melted |
1/4 cup sugar |
filling: |
4 packages (8 ounces each) cream cheese, softened |
1 cup sugar |
1/2 cup heavy whipping cream |
1/4 cup lemon juice |
2 tablespoons king arthur unbleached 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 |
Directions:
1. Preheat oven to 325°. In a small bowl, combine cracker crumbs, butter and sugar. Press onto bottom and 2 in. up sides of a greased 10-in. springform pan. Place pan on a baking sheet. Bake 10 minutes. Cool on a wire rack.
2. In a large bowl, beat cream cheese and sugar until smooth. Beat in 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.
3. Bake 55-65 minutes or until center is almost set. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour. Refrigerate overnight. Remove sides of pan. Yield: 16 servings.
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