This light refreshing cheesecake with lemon is a really beauty. It’s easier to make than you would think. Enjoy Lemon Cheesecake.
35 vanilla wafers
1/3 cup sugar
¾ cup slivered almonds, toasted
¼ cup unsalted butter, melted
3 packages cream cheese, (8 oz each),softened
¾ cup sugar
1/3 whipping cream
1 tbs grated lemon peel
¼ cup lemon juice
1 tsp pure vanilla extract
1 pint strawberries
2 tbs sugar
Direction for Lemon Cheesecake
Preheat oven to 375 °F. For crust, combine wafers, almonds and 1/3 cup sugar in food processor and process until fine crumbs are formed. Combine crumb mixture with melted butter in medium bowl. Press mixture evenly on bottom and 1 inch up side of 9-inch springform pan. Set aside.
For filling, beat cream cheese and ¾ cup sugar in large bowl with electric mixer at high speed 2-3 minutes or until fluffy. Add eggs, one at a time, beating after each addition. Add whipping cream, lemon peel, lemon juice and pure vanilla extract. Beat just until blended.
Pour into prepared crust. Place springform pan on baking sheet. Bake 45 -50 minutes, Cool completely on wire rack. Cover and refrigerate at least 10 hours or overnight. Carefully remove sides of pan before serving.
For topping, hull and slice strawberries. Combine with 2 tablespoons sugar in medium bowl. Let stand 15 minutes. Serve over cheesecake. Enjoy! Store in refrigerator.
One lemon yields 1 ½ to 3 teaspoon of grated peel and 2 to 3 tablespoons of juice.
For best results, use Philadelphia-brand cream cheese.
Photo credit : gratitudeismine.com