Ingredients: |
Ingredients: For the crust:
1 3/4 c graham cracker crumbs
1/4 c firmly packed brown sugar
1/2 c unsalted butter, melted and cooled
For the filling:
2 lbs cream cheese, at room temperature
1 1/4 c granulated sugar
1 c heavy (double) cream
3 tbsp fresh lemon juice
2 tsp grated lemon zest
3 tbsp water
2 tsp unflavored gelatin
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Directions: |
Directions:Preheat oven to 350º
To make the crust, in a food processor with a metal blade, combine the graham cracker crumbs and brown sugar. Process to mix well. Add the butter and process until the crumbs begin to stick together. With plastic wrap around your hand, press the crumbs firmly onto the bottom and 2" up the sides of a 9" springform pan. Bake the crust for 10 minutes until set. Remove from the oven and let cool.
In a large bowl, combine the cream cheese and granulated sugar. Using an electric mixer set on medium, beat until well blended. Beat in 1/2 cup of the cream, the lemon juice and lemon zest until incorporated.
Place the water in a small saucepan. Sprinkle the gelatin over the water and let soften for 5 minutes. Place the saucepan over low heat and stir until dissolved. Gradually whisk in the remaining 1/2 cup cream. Then add the gelatin mixture to the cream cheese mixture and beat until fluff, about 1 minute. Spoon the filling into the cooled crust. Cover with aluminum foil and refrigerate overnight or up to 2 days.
To serve, run a knife around the pan sides to loosen the cake. Release the sides and place the cake on a plate and cut into wedges. © |
This recipe for Cafe's Lemon Cheesecake is from