Lemon Cheesecake |
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Ingredients Crust: 1 1/2 cups graham cracker crumbs 1/2 cup butter, melted 1/4 cup granulated sugar Filling: 2 packages (8 oz each) cream cheese, softened 1 cup granulated sugar 4 eggs 1/2 cup sour cream 2 tablespoons lemon juice 2 teaspoons lemon zest Directions Preheat your oven to 325 degrees. Take an 8 inch, springform pan and spray with non-stick cooking spray. Set aside. In a bowl, add graham cracker crumbs, melted butter and sugar. Stir together well. Press the mixture into the bottom and up the sides of your prepared pan. Bake in the oven for 8 to 10 minutes or until it is golden brown. Remove from oven and let it cool completely. Reduce your oven heat to 250 degrees. In a mixing bowl, add cream cheese. Beat until it is light and fluffy. Gradually add the sugar and mix together well. Then add eggs, sour cream, lemon juice and lemon zest. Mix together until well combined. Pour the mixture into your cooled, baked crust. Place a shallow pan of water onto the bottom rack of your oven. Place the filled springform pan onto a cookie sheet and bake in the oven for 1 hour and 15 minutes. Then turn off your oven and leave the oven door closed for 1 hour. Then remove from oven and let it cool. Chill in the refrigerator for several hours before serving. |