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Lemon Cheesecake Recipe

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This recipe for Lemon Cheesecake, by , is from The Ultimate Donovan Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Joanna Chester

Category:
Category:
 

Cheesecake


Ingredients:  
Ingredients:  
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 for topping

Directions:
Directions:
Preheat oven to 300 degrees. 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 occasionally; 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.
 

Crust


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

Directions:
Directions:
Mix ingredients for the crust with a fork and press into the bottom of a 10-inch diameter spring form pan

Number Of Servings:
Number Of Servings:
12
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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