Rich Luscious Lemon Cheesecake |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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I'm always greeted with oohs and aahs when I bring out this exquisite dessert, relates Kaaren Jurack of Manassas, Virginia. It has a wonderful lemony flavor, silky texture and rich sour cream topping. The addition of nuts to a traditional graham cracker crust makes it especially delectable. Ingredients:
crust: |
1-1/4 cups graham cracker crumbs (about 20 squares) |
3/4 cup finely chopped nuts |
1/4 cup sugar |
1/3 cup butter, melted |
filling: |
4 packages (8 ounces each) cream cheese, softened |
1-1/4 cups sugar |
4 eggs |
1 tablespoon lemon juice |
2 teaspoons grated lemon peel |
1 teaspoon vanilla extract |
topping: |
2 cups (16 ounces) sour cream |
1/4 cup sugar |
1 teaspoon grated lemon peel |
1 teaspoon vanilla extract |
Directions:
1. In a bowl, combine the crumbs, nuts and sugar; stir in butter. Press onto the bottom of a greased 10-in. springform pan; set aside. in a large bowl, beat cream cheese and sugar until smooth. Add eggs, beating on low speed just until combined. Stir in the lemon juice, peel and vanilla; beat just until blended. Pour into crust.
2. Bake at 350° for 55 minutes or until center is almost set. Remove from the oven; let stand for 5 minutes. Combine topping ingredients; spread over filling. Return to the oven for 5 minutes. Cool on a wire rack for 10 minutes.
3. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Let stand at room temperature for 30 minutes before slicing. Yield: 12-14 servings.
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