Lemon Dream Cheesecake
So smooth and creamy
Ingredients
- heavy duty foil
- 2 c. graham cracker crumbs
- 6 Tbls. butter, melted
- 3 Tbls. white sugar
- 4 pkgs. (8 oz. each) cream cheese, softened - use full fat
- 1 c. white sugar
- 1/2 c. heavy whipping cream
- 1/4 c. lemon juice
- 2 Tbls. all-purpose unbleached white flour
- 1 Tbls. grated lemon peel
- 2-1/2 t. vanilla extract
- 1 t. lemon extract
- 5 eggs, beaten
- whipped cream or 8 oz. container of Truwhip (a healthier version of Cool Whip) for garnish
Instructions
In a small bowl, combine the cracker crumbs, butter and sugar. Press onto the bottom and 2 inches up the sides of a greased 10-in. spring form pan. Place pan on a baking sheet.
Bake at 325° for 10 minutes. Cool on a wire rack.
In a large bowl, beat cream cheese and sugar until smooth. Beat in the whipping cream, lemon juice, flour, lemon peel, and extracts.
In a separate bowl, beat eggs on low speed just until combined then add to cream cheese mixture and mix just until blended. Do not over mix.
Wrap cooled spring form pan with 2 layers of heavy duty foil (up the sides to the top of the pan as well). Plan spring form pan in a shallow roasting pan.
Pour batter into crust.
Fill roasting pan with enough hot water to come up half way on sides of spring form pan.
Bake at 350 degrees for 55-60 minutes or until center almost, but still moves slightly.
Carefully remove spring form pan from roasting pan, remove foil and place baked cheesecake on a wire rack to cool.
Cool for 1 hour at room temperature.
Transfer to refrigerator, covered with plastic wrap or foil, for at least overnight.
After about 8 hours when cheese cake is cooled and set up, carefully loosen the rim of spring form pan.. Use a knife to loosen around the edges if needed. Continue to refrigerate, covered, overnight.
Serve with Truwhip topping if desired.