"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Lemon Drop Cheesecake Recipe

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

Katrina Loftin Winkel
Added: Tuesday, November 25, 2008


Graham Cracker Crust-
1 1/4 cups Graham Cracker Crumbs
3 tblsp Sugar
1/4 cup Butter

Lemon Drop Filling-
24 oz Cream Cheese
3/4 cup Sugar
1/2 cup Sour Cream
5 tsp Cornstarch
3 lrg Eggs
1 lrg Egg Yolk
3 tblsp Frozen Lemonade Concentrate, thawed
2 tsp Vanilla

Whipped Lemon Topping-
1 cup Whipping Cream
1 tblsp Sugar
1 tsp finely shredded lemon peel
small lemon wedges

In a small bowl stir together crumbs and sugar. Add melted butter, stir until well combined. Press crumb mixture into the bottom of a greased 9 inch springform pan. Set aside.

Preheat oven to 350 degrees.
In a large bowl, combine cream cheese, sugar, sour cream and cornstarch. Beat with an electric mixer until smooth. Add eggs and egg yolk one at a time, mixing well after each addition. Beat in lemonade and vanilla. Pur the cream cheese mixture over crust.

Bake at 350 degrees for 15 minutes. Lower the temperature to to 200 degrees and bake for 1 hour and 10 minutes or until the cake no longer looks wet or shiny. Remove the cheesecake from the oven and run a hot knife around the edge of the pan. Chill, uncovered, overnight.

In a medium bowl, combine whipping cream, sugar and lemon peel. Beat with an electric mixer until stiff peaks form. Pipe around edge of cheesecake. Garnish with lemon wedges.




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