Vanilla Wafer Crust: 2 ¼ cups vanilla wafer crumbs ½ cup salted butter, melted 3 T. granulated sugar
CHEESECAKE: 24 oz. cream cheese, room temperature 1 cup granulated sugar 3 T. all-purpose flour 1 cup sour cream 3 T. freshly squeezed lemon juice 1 T. lemon zest 4 large eggs, room temperature
LEMON CURD: 6 T. freshly squeezed lemon juice 1 T. grated lemon zest 2/3 cup granulated sugar 6 large egg yolks 5 T. salted butter
WHIPPED CREAM: 3/4 cup heavy whipping cream, cold 6 T. powdered sugar 1/2 tsp. pure vanilla extract
Directions: Crust: Preheat oven to 325 degrees. Line a 9-inch springform pan with parchment paper on the bottom and grease the sides with butter. Combine the crust ingredients and press into the bottom of the springform pan. Bake the crust for 10 minutes, then set aside to cool.
Filling: Reduce the temperature to 300 degrees. In a large bowl combine cream cheese, sugar and flour. Beat on low, then scrape the sides down and add the remaining ingredients. Mix on low speed until everything is smooth and mixed. Add one egg at a time, combine. Pour evenly over the crust. Bake cheesecake for 65 minutes and place in a pan with water, before placing in the oven. Turn off the oven, crack the door, and let the cheesecake set in the oven as it bakes. Remove the cheesecake from the water bath, and place in refrigerator to cool for 6-7 hours.
Lemon Curd: Combine all ingredients in a saucepan and cook over medium heat, stirring intermittently. Refrigerate the lemon curd to cool.
When the cheesecake is cool, remove from the spring pan. Add the lemon curd and
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