Lemon Cheesecake

Yields12 ServingsPrep Time15 minsCook Time1 hr 10 minsTotal Time1 hr 25 mins

For the crust:

3 tbsp butter

3 tbsp sugar

1 egg yolk

1 cup flour

¼ tsp baking powder

⅛ tsp salt

For the filling:

1 ½ lbs cream cheese, at room temperature

1 cup sugar

1 cup heavy cream

1 tsp finely grated lemon zest

3 tbsp lemon juice

4 eggs

For the Crust:

Preheat oven to 350°. Cream butter, sugar and egg yolk. Fold in flour, baking powder and salt.

Press into 9" springform pan that has been greased and lined with a circle of parchment. Bake about 15 Minutes. Remove from oven. Lower oven temperature to 325°.

For the filling:

At low speed, mix cream cheese and sugar. Stop mixer & scrape down the sides of bowl. Add cream, lemon zest and juice. Mix at low speed. Add eggs one at a time, mixing slightly after each.

Wrap spring form with foil to come up above the top. Pour batter into pan.

Place pan in a large baking pan and pour ½" of water into the larger pan. Bake about 65 Minutes at 325° or until firm except at the center.

Remove springform from large pan and chill completely before removing cheese cake from springform. Decorate with lemon wedges.

Nutrition Facts

12 servings

Serving size

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Lemon Cheesecake