"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Lemon Cheesecake Recipe

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This recipe for Lemon Cheesecake, by , is from The Sgambati Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Liz Therrien
Added: Tuesday, October 28, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Prepared graham cracker crust. Make according to Nabisco instructions for a 9" spring form pan.

28 oz cream cheese, softened to room temperature
1 1/2 c sugar
4 jumbo (extra large) eggs
1/2 pint heavy cream
1 pint sour cream
1/2 t vanilla
2 T lemon juice

Directions:
Directions:
Blend cream cheese with sugar. Add eggs, one at a time. Add additional ingredients in order listed.

Pour on top of baked graham cracker crust. Bake at 350 for 57 minutes. Turn off oven, but DO NOT OPEN OVEN DOOR. Leave cake in oven for an additional 60 minutes. Then, open oven door, and leave cake in for an additional 30 minutes.

Remove cake from oven and place on wire rack to cool completely.

Personal Notes:
Personal Notes:
Best made two days in advance of serving. This cheesecake is so good, you don't need any fruit topping. Enjoy!

 

 

 

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