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Lemon Cheesecake Recipe

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

Joanna Chester


1 c. gingersnap crumbs
1/4 c. melted butter

1/2 c. butter, softened
2 lbs. cream cheese (4 large packages)
2 c. plus 2 T. sugar
4 eggs, cold
1/2 tsp. vanilla
zest from 1 lemon
1 T. fresh lemon juice

1 jar lemon curd

Mix ingredients for the crust with a fork and press into the bottom of a 10-inch diamter springform pan
Preheat oven to 300 degrees F.
Cream the butter well at high speed;
add cream cheese and beat on high until fluffy;
add sugar gradually, scraping the sides of the bowl ocassionally;
add eggs, one at a time, beating well after each; and,
add vanilla, zest and lemon juice and whip until batter is smooth and fluffy.
Pour batter into the prepared crust and smooth the top.
Bake at 300 degrees for 35 minutes. Turn the oven off and leave cheesecake inside for 35 more minutes. Remove from oven, run a knife along the very top edge, cool to room temperature, then chill until cold. Remove from pan and glaze the top with lemon curd. Slice with a hot knife.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
This is my version of Peter Christian's Favorites cheesecake recipe. Peter Christian's was a popular restaurant in Hanover, NH.




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