Incredibly Lemony Cheesecake

cheesecake for PTO

Anyone who has made cheesecake can attest to the fact that it is one of the easiest things to make!  And, best of all, this recipe is very forgiving.  I use lemon extract to give this luscious dessert an extra lemony zing. Just remember to have all dairy products at room temperature before you start, to ensure an “oh-so-smooth” texture.

4 pkgs cream cheese

¾ cup sour cream

1 1/3 cup white sugar

1 tsp vanilla extract

5 eggs & 1 egg yolk

2 tsp lemon extract

1 cup squeezed lemon juice

zest from 1 large lemon

Preheat oven to 350°F.

Graham cracker base: Place 2 pkgs finely rolled graham cracker crumbs, 1 tbsp brown sugar, ½ tsp salt into doubled ziplock bags, seal and use rolling pin to crush until fine.  Pour crumbs into cheesecake pan.  Melt 1/2-2/3 stick unsalted butter and mix with crumbs. Use a large spoon to press crumbs against base and side of pan. Bake for 10 minutes. Remove, and cool.

Turn oven to 500°F.

Beat cream cheese until smooth, add sour cream, blend to smooth (2-3 minutes). Add sugar, beat for another 4-5 minutes until creamy and no lumps. Add lemon juice, zest, extracts, and mix for another 2 minutes. Crack eggs into separate cup, beat with fork, and add to cream mixture. Beat again for 2 minutes, or until smooth and silky.

Pour batter into base. Thump pan a few times to release bubbles. Bake @ 500°F for 10 minutes, turn oven to 200°F, and continue baking for 1 1/4 to 1 1/2 hour. Pie is done if thin crack starts to form. Let stand until cool (2-3 hours).  Remove cheesecake from pan and refrigerate overnight.

Serve with fresh strawberries or your favourite berry sauce.  Enjoy!

cheesecake for PTO-2

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