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Categories:
graham cracker crumbs unsalted butter sugar filling cream cheese sugar heavy whipping cream lemon juice flour lemon zest vanilla lemon extract eggs
Viewed: 48 - Published at: 8 years agoIngredients
- 2 cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- 1/4 cup sugar
- Filling
- 4 (8 ounce) packages cream cheese, softened
- 1 cup sugar
- 1/2 cup heavy whipping cream
- 1/4 cup lemon juice
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon zest
- 2 1/2 teaspoons vanilla extract
- 3/4 teaspoon lemon extract
- 5 eggs, lightly beaten
Method
- Preheat oven to 325 degrees.
- Grease 10 inch springform pan and wrap foil on bottom.
- In a small bowl, combine the cracker crumbs, butter, and sugar.
- Press onto bottom and 2 inches up sides of pan.
- Place pan on a baking sheet.
- Bake for 10 minutes.
- Cool on wire rack.
- In large bowl, beat cream cheese and sugar until smooth.
- Beat in cream, juice, flour, zest, extracts, and food coloring if desired.
- Add eggs; beat on low speed just until combined.
- Pour into crust.
- Return pan to baking sheet.
- Bake for 55 to 65 minutes OR until center is almost set.
- Cool on a wire rack for 10 minutes.
- Carefully run a knife around edge of pan to loosen; cool 1 hour. Leave sides on pan until serving.
- Refrigerate overnight.
- Remove sides of pan.
