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Lemon Kiss Cheesecake

Lemon Kiss Cheesecake

Dear Husband & I love this lighty lemony cheesecake! Homemade cheesecake is very easy to make--why not give this a try? If you need metric or other conversions, see Conversion Online for help.

Lemon Kiss Cheesecake --makes one 12-serving cheesecake

2 cups crushed graham crackers or digestive biscuits
1/3 cup sugar
1/3 cup butter, melted

Cheesecake filling:
20 ounces cream cheese, softened
3/4 cup sugar
1 cup sour cream
3 Tblsp all-purpose flour
3 eggs
1/4 cup fresh lemon juice (juice of medium lemon)
1 tsp vanilla extract

In a bowl, mix together the cracker/biscuit crumbs and sugar, then stir in the butter. Press mixture into the bottom and about 1/2-inch up the sides of a lightly buttered springform pan. Bake at 375 degrees F/190 degrees C for about 8 minutes. Let crust cool. Meanwhile in a large mixing bowl, beat together the cream cheese and sugar. Mix in sour cream and flour. Beat in the eggs, one at a time, on low speed, until just combined. Mix in the lemon juice and vanilla. Pour cream cheese mixture into cooled crust. Bake at 325 degrees F/160 degrees C for 50 minutes, or until center of cake is almost set/firm. Cool on a wire rack for at least 1 hour, then refrigerate overnight. Run a knife around the edge of the pan, loosen, then remove sides of pan. Garnish with whipped cream and lemon slices if desired.

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