Even though lemon is available all year long, we usually remember it with the first days of spring. To celebrate the change of seasons, make this simple, refreshing cheesecake to enjoy with friends on the balcony or in your back yard.
Ingredients
- 2 cups of graham cracker crumbs
- 6 tbs melted butter
- 1/4 cup sugar
- for filling: 4 packages of 8 oz cream cheese
- 1 cup sugar
- 1/2 cup heavy whipping cream
- 1/4 cup lemon juice
- 2 tbs flour
- 1 tbs lemon zest
- 2 tbs vanilla extract
- 1 tsp lemon extract
- 5 large eggs
Instructions
Turn the oven on and preheat to 325° F.
In a bowl, mix cracker crumbs, butter and sugar, then pour the mixture into a greased 10-inch pan and press onto the bottom and sides. Bake for 10 minutes.
Let the base of your cheesecake chill while you beat cream cheese and sugar in a bowl. Add cream, flour, lemon juice, lemon zests, vanilla extract and lemon extract. Mix everything together and add 5 eggs, then mix again.
Pour into your pan and move to the oven. It should bake for an hour, but you’ll know it’s done when the center is almost set. Chill and serve.
