With the first warm, sunny days of spring, we switch to lighter food and light desserts. Even though we can use lemon all year long, we mostly crave it around spring and summer. This year, start the season right with a delicious lemon cheesecake you can easily make at home.
You will need:
- graham cracker crumbs, 2 cups
- 6 tbs melted butter
- 1/4 cup sugar
- for filling: 4 packages of 8 oz cream cheese
- 1 cup sugar
- 1/2 cup heavy whipping cream
- 1/4 cup lemon juice
- 2 tbs flour
- 1 tbs lemon zest
- 2 tbs vanilla extract
- 1 tsp lemon extract
- 5 large eggs
Instructions:
Preheat the oven to 325°. Combine cracker crumbs, butter, and sugar in a bowl, then press the mixture onto the bottom and sides (2in) of a greased 10-inch pan. Bake for 10 minutes and let cool.
Beat cream cheese and sugar in a large bowl. Add cream, lemon juice, flour, lemon zest, and extracts. Finally, add eggs and combine everything. Pour on top of the crust and bake for around an hour. It’s done when the center is almost set. Cool before serving.
