By Margaret Allen, Taste of Home
Wait for the oohs and aahs when you present this luxurious cheesecake. The lemon flavor gives it a bright, tangy flavor.
Total Time
Prep: 25 min. Bake: 70 min. + chilling
Makes
14 servings
Total Time
Prep: 25 min. Bake: 70 min. + chilling
Makes
14 servings
Ingredients
- 3/4 cup graham cracker crumbs
- 2 tablespoons sugar
- 3 teaspoons ground cinnamon
- 2 tablespoons butter, melted
FILLING:
- 5 packages (8 ounces each) cream cheese, softened
- 1-2/3 cups sugar
- 1/8 teaspoon salt
- 1/4 cup lemon juice
- 1-1/2 teaspoons vanilla extract
- 5 large eggs, lightly beaten
- Thin lemon slices, optional
Directions
- Preheat oven to 325°. Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan.
- In a small bowl, mix cracker crumbs, sugar and cinnamon; stir in butter. Press onto bottom of prepared pan; refrigerate while preparing filling.
- In a large bowl, beat cream cheese, sugar and salt until smooth. Beat in lemon juice and vanilla. Add eggs; beat on low speed just until blended. Pour over crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
- Bake 70-80 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
- Remove rim from pan. If desired, top cheesecake with lemon slices.
Nutrition Facts
1 slice (calculated without orange peel and currants): 444 calories, 32g fat (19g saturated fat), 169mg cholesterol, 325mg sodium, 32g carbohydrate (27g sugars, 0 fiber), 9g protein.
