Lemon cheesecake is one of my favourite desserts! The richness of the cheesecake is perfectly countered by the light citrus flavour. This recipe is from marthastewart.com and it seems pretty good.
- Crust:
- 8 graham crackers (each 2 1/2 by 5 inches)
- 2 tbsp sugar
- 3 tbsp unsalted butter, melted
- Filling:
- 2 bars (8 oz each) cream cheese, room temperature
- 3/4 cup sugar
- 2 large eggs
- Zest and juice of 1 lemon (2 to 3 tsp zest and about 3 tbsp juice)
- Crust: Preheat oven to 325 degrees. Line a 9x9" baking pan with aluminum foil
- In a food processor, blend graham crackers with sugar until finely ground; add butter and pulse until moistened.
- Transfer crumb mixture to prepared pan, and pat in gently (wipe processor bowl clean, and reserve for making filling). Bake until beginning to brown, 10 to 12 minutes. While crust is baking, make filling.
- Make the filling: Place cream cheese in food processor; blend until smooth. Add sugar, eggs, lemon zest, and lemon juice; blend until smooth.
- Pour mixture onto hot crust in pan; smooth top. Return to oven, and bake until set (filling should jiggle only slightly when pan is gently shaken), 30- 35 minutes.
- Cool completely in pan, chill until firm, at least 2 hours. Use foil to lift cheesecake out of pan. Cut into squares.
