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Lemon Cheesecake

I love cheesecake. This is a wonderful summertime recipe that seems to go well with whatever main dish my husband happens to grill.

4-6 ServingsPrep: 25 min. Bake: 45 min. + chilling

Ingredients

2/3 cup crushed vanilla wafers (about 20 wafers)
1/3 cup slivered almonds
3 tablespoons sugar
2 tablespoons butter, melted
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
1/3 cup sugar
3 tablespoons heavy whipping cream
2 tablespoons lemon juice
1 to 1-1/4 teaspoons grated lemon peel
1/2 teaspoon vanilla extract
2 eggs, lightly beaten
TOPPING:
1 cup sliced fresh strawberries
1 tablespoon sugar

Directions

In a blender or food processor, combine the wafer crumbs, almonds and
sugar. Add butter; cover and process until blended. Press on the
bottom and 1-1/2-in up the sides of a greased 6-in. springform pan.
Bake at 350° for 7-9 minutes, until crust is set and just
starting to brown. Cool on a wire rack.
In a bowl, beat cream cheese until smooth. Gradually beat in sugar.
Beat on high speed for 2 minutes. Stir in the cream, lemon juice,
peel and vanilla. Add eggs; beat just until blended. Pour into
crust.

2 of 2

Lemon Cheesecake (continued)

Directions (continued)

Bake at 350° for 35-40 minutes or until center is almost set.
Cool for 10 minutes. Carefully run a knife around edge of pan to
loosen; cool 1 hour longer. (Cheesecake may dip in center.)
Refrigerate overnight. Remove sides of pan.
For sauce, in a bowl, combine strawberries and sugar. Let stand for
15-30 minutes. Serve over cheesecake. Yield: 4-6 servings.

Nutrition Facts: 1 serving (1 piece) equals 442 calories, 31 g fat (17 g saturated fat), 149 mg cholesterol, 257 mg sodium, 35 g carbohydrate, 2 g fiber, 8 g protein.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.