Anyway. So a while ago I post a regular cheesecake recipe, and I told you all how much my family loves cheesecake. Well, several years ago my dad got these great recipe boxes from our local Costco. The boxes were full of recipes using popular ingredients or equipment. We got a Philadelphia cream cheese one, an Eagle Brand sweetened condensed milk one, and a Crock Pot one. We've only ever used the cream cheese one. When we first got those, of course we wanted to try a cheesecake like normal people have (keeping in mind we had lived an hour away from every town for about 4 years, and all our relatives were Mennonites). So we made a lemon cheesecake.
This was the first time I had ever had anything other than plain cheesecake with fruit on it. And also the first time I had made anything with lemon in it. We all loved it.
This cheesecake is very creamy and lemony, with a beautiful tangy flavour laced throughout. It works great for any time of day, but because of it's delicate taste, I prefer it at teatime with a cup of earl gray.
Ingredients:
1 1/2 cups graham crumbs
1 1/4 cups sugar divided
3 tbsp butter, melted
3 pkg (8 oz. each) cream cheese
1 cup sour cream
Grated peal and juice from one medium lemon
3 eggs
Directions:
1. Mix the graham crumbs, 1/4 cup of the sugar, and the butter.
2. Set aside 1/2 cup of the crumb mixture, and press the rest into a 9 inch round pan.
3.Beat the cream cheese and remaining cup of sugar in a large bowl with an electric beater until well blended.
4. Add sour cream, lemon peel, and juice. Mix well.
5. Add the eggs and beat vigorously until no lumps remain. This can take up to 20 minutes.
6. Pour over crust and sprinkle the reserved crumbs over the surface.
7. Bake at 350 for 50-70 minutes, or until center is almost set.
8. Turn the oven and let door sit open slightly for 30 minutes, then remove from the stove and run a spatula around the inside edge of the pan and let cool completely before removing.
9. Refrigerate for at least 4 hours and serve.
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