Prep: 30 minutes Cook Time: 2 hours

Lemon Cheese Cake

  • 1/2 cup fine graham cracker crumbs or lemon wafer cookie crumbs ground in food processor
  • ¼ cup optional ground toasted almonds (very nice)
  • ¼ cup sugar
  • 6 Tablesoons melted butter
  1. Crunch up or grind crumbs in food processor or blender, or roll between waxed paper sheets.
  2. Thoroughly butter bottom and sides of 9 inch spring form pan
  3. Mix all ingredients together and press lightly against bottom and sides of pan
  1. Beat the cream cheese in a bowl ( Jo uses a Kitchen Aid mixer) until smooth; gradually add sugar and beat on medium speed until sugar dissolves, about 3 minutes.
  2. Add eggs one at a time, beating until just incorporated and scraping down side of mixing bowl after each addition (this keeps the cream cheese from lumping)
  3. Add the zest and Vanilla and Lemon Extract and beat until just incorporated.
  4. Remove the bowl from mixer and stir in by hand the heavy cream, sour cream and flour.
  5. Pour the batter into the pan.

To keep the crust from cracking, put a roasting pan filled with boiling water on the lower oven rack and put the cheesecake in the middle rack. This keeps the oven and the cheesecake moist)

  1. Bake until filling is set, but the center jiggles (about 1 hour)
  2. Turn oven off and leave door ajar for 1 more hour
  3. While baking, make the topping
Explore more recipes