Saturday, February 1, 2014
Here's a super simple recipe for lemon cheesecake - we made the one above with fresh lemons from my dad's trees.
Preheat oven to 350 degrees
2 blocks 8 oz. cream cheese, softened to room temp.
1 cup sugar
3 tbsp. lemon juice
1 tsp. vanilla
8 ounces sour cream
2 tbsp. honey
2 cups graham cracker crumbs, or crushed up vanilla wafers or shortbread cookies (or a combo)
1 stick butter, melted
Crush the cookies or wafers with a potato masher, right in the pie pan you're making the cake in, then add the melted butter and mix well, form along the bottom and sides of the pie pan - press the crumbs down well and set it aside.
Mix your softened cream cheese with the eggs, one egg at a time, then add sugar, keep mixing, but not too much, as that will introduce air into the batter and cause your cake to crack. Add lemon juice and vanilla, mix them in - pour into the waiting pie pan and bake at 350 for 35 minutes. Pull it out and top with the sour cream/honey mixture and bake another 12 or so minutes. Don't worry if it's a little jiggly - it will set up in the refrigerator.
Let it cool on your counter for a half hour and refrigerate overnight. You'll end up with a dozen servings.