"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Cheesecake Lemon Recipe

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This recipe for Cheesecake Lemon, by , is from Feed Your Mind, Body and Soul, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bruce Gary
Added: Sunday, January 23, 2011

Category:
Category:

Ingredients:  
Ingredients:  
Crust:
(14 oz.) box of graham cracker cookies
cup melted butter
(Alternative - box of Lorna Dune shortbread cookies with no butter)




Filling:
24 oz. cream cheese, softened (3 packages)
1 cup granulated sugar
3 eggs
1 T. vanilla
2 oz. heavy whipping cream
8 oz. sour cream
1 (12 oz.) jar of lemon curd (found in the jam section of the store)

Directions:
Directions:
Have a 12 inch spring-form pan ready. Preheat oven to 325⁰. To make crust: Grind graham crackers in food processor with knife attachment until it is all in crumbs; mix with melted butter. Spread graham cracker crumb mixture evenly along bottom and up the sides of the spring-form pan, using a spoon to press the crumbs against the side. To make filling: Try to take ingredients out of refrigerator ahead of time so they can get close to room temperature. Place cream cheese in large mixing bowl with sugar. Beat at medium speed until creamy, about 4 minutes. Add eggs, one at a time, and continue beating at medium speed for about 1 minute after each egg is added until it is incorporated. Add vanilla, whipping cream and sour cream. Continue beating for 5 more minutes until batter is smooth. To assemble cheesecake: Pour about half of the batter on top of crust in the spring-form pan, spreading carefully to completely covering the bottom. Spoon the lemon curd on top of the batter. Pour remaining batter on top to completely cover the lemon curd. Bake at 325⁰ for 1 hour 15 minutes. When done, remove from oven and let cool. Refrigerate at least overnight, 24 hours is better. The cake will puff up when baking and collapse when cooling. That is normal. When ready to serve, run a sharp knife around the edge of the spring-form pan, and then remove the sides of the pan. Serve cold, if possible. You can substitute the lemon curd with cherry pie filling, blueberry preserves or your favorite flavor of jam.

Personal Notes:
Personal Notes:
What makes this cheesecake special is the fruit filling in the middle. This cheesecake is not as heavy as New York style, and velvety smooth. Everyone asks for this cheesecake at our Red Cross blood drives.

 

 

 

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