Lynda's Lemon Cheesecake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Crust:
2 c ground gingersnap cookies
3/4 stick unsalted butter, melted
Filling:
5 8oz pkg cream cheese at room temperature
2 c sugar
1/4 tsp salt
7 large eggs
3 c sour cream
2 tbs packed finely grated lemon zest
2 tbs fresh lemon juice
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Directions: |
Directions:Crust: Preheat oven to 350
Stir cookie crumbs and butter in bowl until evenly moist. Press onto bottom of springform pan (9"). Bake until deep golden about 12 minutes. Cool. Reduce oven to 325. Stack 3 large sheets foil and set springform pan on top. Gather foil snugly around bottom and up sides of pan.
Filling:
Beat cream cheese until smooth and fluffy. gradually beat in sugar and salt. Beat in eggs 1 at a time then sour cream, lemon zest and juice. Pour into prepared pan. Place pan in large roasting pan then pour in hot water to come halfway up side of cake pan. Bake until filling is slightly puffed and moves only slightly when pan is shaken abour 1.5 hrs. Remove from water bath and cool on rack 2 hrs. Chill in refrigerator for at least 1 day covered. |
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Personal
Notes: |
Personal
Notes: Karen: You used to have a cheesecake recipe that was lemony, a lot less complicated and great. If you still have please post - otherwise this one is really yummy.
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