Luscious Lemon Cheesecake
"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."
SERVINGS
|
12-14
|
CATEGORY
|
Dessert
|
METHOD
|
Baked
|
PREP |
20 min. |
COOK
|
75 min.
|
TOTAL
|
95 min.
|
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
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.
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.
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.