Lemon Cheesecake

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Hello all– This recipe is in honor of my sister.  She is a beautiful, bountiful baker.  And is now living in Kosovo, of all places!  These days I never get the advantage of her wonderful confections.  So this week I dug out her lemon cheese cake recipe and gave it a go.

I think it’s a favorite because of the sour cream mixed in with all that cream cheese– makes it a little lighter and fluffier.  There’s a leftover piece in the fridge right now– maybe I should quit typing and go cut a small slice!

Well, anyway, here’s to you Lulu!  I miss you from afar and cannot, cannot wait to see you this summer!

LEMON CHEESECAKE

Crust:
1 1/2 cups crushed graham crackers
2 tab. sugar
1/3 cup melted butter

Filling:
3   8 oz. packages of cream cheese, room temperature
1 cup sugar
4 eggs
1 1/2 cup sour cream
2 tsp. grated lemon peel (1 large lemon)

Topping:
1 1/2 cup sour cream
3 tab. sugar
1/2 tsp. vanilla

Garnish:
1/4 cup lemon curd
lemon slices
a bit of mint

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Mix the graham cracker crumbs, 2 tab. sugar and melted butter together in a bowl and then press them into a 9″ to 10″springform pan.* Set aside.

With an electric mixer, beat together the cream cheese and cup of sugar.  When it’s blended, beat in the eggs, sour cream and lemon peel.  Spoon the mixture over the crumbs in the pan and pop it into a 350 degree oven for 55 minutes –it will still be jiggly.

Stir together the 1  1/2 cup sour cream, 3 tab sugar and vanilla for the topping.  Spread it very carefully over the cheese cake and put it back into the oven to bake 10 to 15 minutes more.  It will still be soft.  The cheesecake firms more as it cools. Let it cool a couple hours or in the fridge overnight.

To serve it spread the lemon curd over the top of the cheesecake and garnish it with the lemon slices and mint.
Thanks Lu, for all the recipes you’ve sent my way!! xox

*you can use a regular 9″to 10″ deep cake pan, but it is easier to serve if it comes out of the springform pan.

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18 thoughts on “Lemon Cheesecake

  1. Pingback: Lemon Cheesecake | Natasha

  2. Hi Rhonda, I’m about to make this cake, but the recipe mentions 3 oz packages of cream cheese — which we don’t have here in Canada. Can you confirm amount of cream cheese?

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