Roxy
New member
I belong to a recipe group..and some of the recipes I get..I post in here. I have submitted some of my own recipes though. I thought I would share this recipe for cheesecake from the recipe board that I belong to. My friend Bean..who belongs on that recipe board, is such a nice lady and is a fantastic cook. I have alot of respect for her. Anyway...I love cheesecake and thought I would share her recipe with you all.
Lemon Cheesecake:
1- 1/2 c. graham cracker crumbs
1/3 c. sugar
1/3 c. butter, melted
3 packages (8 ounces each) Philadelphia cream cheese, softened
1 c. sugar
1 c. sour cream
3 eggs
Grated peel and juice from one large lemon
Preheat oven to 325º
Mix graham crumbs, 1/3 c. sugar and butter , reserve 1/2 c. crumb mixture. Press remaining crumb mixture firmly into the bottom of a 9 inch springform pan. Set aside
Beat cream cheese and 1 c. sugar on medium speed until well blended. Add sour cream, mix well. Add eggs one at a time just until blended. Stir in lemon juice and peel and pour over crust. Sprinkle with reserved crumb mixture.
Bake 45 to 50 minutes until center is almost set. Run a knife around the rim to loosen cake. Cool before removing rim. Refrigerate at least 4 hours or overnight. Store in refrigerator.
Lemon Cheesecake:
1- 1/2 c. graham cracker crumbs
1/3 c. sugar
1/3 c. butter, melted
3 packages (8 ounces each) Philadelphia cream cheese, softened
1 c. sugar
1 c. sour cream
3 eggs
Grated peel and juice from one large lemon
Preheat oven to 325º
Mix graham crumbs, 1/3 c. sugar and butter , reserve 1/2 c. crumb mixture. Press remaining crumb mixture firmly into the bottom of a 9 inch springform pan. Set aside
Beat cream cheese and 1 c. sugar on medium speed until well blended. Add sour cream, mix well. Add eggs one at a time just until blended. Stir in lemon juice and peel and pour over crust. Sprinkle with reserved crumb mixture.
Bake 45 to 50 minutes until center is almost set. Run a knife around the rim to loosen cake. Cool before removing rim. Refrigerate at least 4 hours or overnight. Store in refrigerator.
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