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Lemon cheesecake

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Ingredients/Components

graham cracker crumbs - 2 c
sugar - 1/4 c
cinnamon - 1 tsp
1 stick unsalted butter, melted - 1/2 c
ground toasted almonds - 1 c
to 8 large eggs - 7 item
four 8 oz
grated peel yellow part only and juice of 1 to 2 lemons
whipped cream and lemon slices for garnish - 1 item

How to make lemon cheesecake:

Filling:2 lb. (four 8 oz. pkg.) cream cheese1 1/2 c. sugar7 to 8 large eggs grated peel (yellow part only) and juice of 1 to 2 lemons whipped cream and lemon slices for garnish Combine crust ingredients and toss to blend well. Press into bottom and up sides of 10-inch spring-form pan.

Combine filling ingredients in food processor until evenly blended. (Mixture can also be mixed in a large bowl, but be sure cream cheese is very soft before beating.) Pour filling into crust and bake at 325° to 350° for 1 hour and 15 minutes, or until center is set. Remove and cool. When completely cold, decorate top with whipped cream and garnish with thin slices of lemon. Refrigerate. Makes 10 to 12 servings.

Recipe categories: Desserts, Puddings and mousses, Egg.

Rating:

3.9

Average rating: 3.9, total votes: 7

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