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    Lemon Cheesecake

    Source of Recipe


    List of Ingredients

    Lemon Cheesecake

    Ingredients 2 Tbs butter, melted
    1/4 cup Graham cracker crumbs, or vanilla cookie
    2 lbs cream cheese, softened
    1 1/4 cups sugar
    4 eggs
    Grated zest and juice of 1 lemon
    2 tsp vanilla extract
    1/4 cup heavy cream
    1/4 cup sour cream

    Brush the bottom and sides of a 9-inch springform pan with the
    melted butter.

    Coat the bottom evenly with the crumbs and set aside.
    Beat the cream cheese with an electric beater until smooth.

    Add the
    sugar gradually, beating until dissolved. Continue beating while
    adding the eggs, one at a time, scraping down the sides of the bowl
    before adding the next egg.

    Add the lemon zest, juice, and vanilla,
    and beat until incorporated.

    Remove the bowl from the mixer and stir
    in the heavy cream and sour cream.

    Pour the batter into the
    springform pan and bake in a preheated 500F for 10 minutes.
    Reduce the temperature to 200F, leaving the oven door open until
    the temperature is reduced.

    Bake about 1 hour, until the cheesecake
    is firm around the edges but still jiggles in the center when the pan
    is moved.

    Cool to room temperature on a wire rack and chill in the
    refrigerator for at least 2 hours before serving.

    Serves 12 to 16.





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