This recipe we both love! It's very easy to make. I used to always think Cheescake was so hard and difficult to make, but it's really not.
Lemon Cheesecake
CRUST
1/3 cup butter
1 1/2 cups wafer crumbs
1/4 cup brown sugar
FILLING
2 8 oz/250g pkg. cream cheese, softened
3 eggs
1 cup granulated sugar
3 tbsp lemon juice
TOPPING
2 cups sour cream
3 tbsp granulated sugar
CRUST: Melt butter in saucepan. Stir in wafer crumbs and sugar. Press into ungreased pan. Bake at 350 F or stick in the freezer for 10 minutes. Cool. I have found that sticking it in the freezer works better, less chance of it accidently burning.
FILLING: Beat cream cheese until smooth and creamy. Beat in eggs, 1 at a time. Add sugar, and lemon juice. Mix well. Turn into crumb lined pan. Bake at 350 F for 45 minutes until firm.
TOPPING: Mix sour cream and sugar. Spread over cheesecake. Return to oven for 10-12 minutes. Chill until needed.
Posted by Jen 4:14 PM
Labels: cheesecake, dessert, lemon
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