Ingredients:
Crust:
1 Cup Graham Cracker Crumbs
3 Tbsp Sugar
3 Tbsp butter (melted)
Cheesecake:
2 8 oz packages Cream Cheese (softened)
1/2 Cup Sugar
1 Tbsp Lemon Juice
1 tsp Lemon Peel (grated)
1/2 tsp Vanilla
2 Eggs Separated
Top Layer:
1 Cup Sour Cream
2 Tbsp Sugar
1 tsp Almond
Directions:
Crust:
Preheat oven to 325 degrees. Combine crumbs, sugar and butter. Press onto the bottom of 9" springform pan. Bake for 10 minutes. Remove from oven.
Cheesecake:
Combine cream cheese, sugar, lemon juice, lemon peel and vanilla. Mix at medium speed on electric mixer until well blended. Add eggs yolks, one at a time mixing well after each addition. Beat egg whites until stiff and then add to the cream cheese mixture. Mix well and pour over the crust. Bake at 300 degrees for 40 minutes.
Top Layer:
Combine sour cream, sugar and almond. Carefully spread over cheesecake. Continue baking for another 10 minutes. Let cool for at least 20 minutes and loosen cake from the rim of the pan. Chill. Garnish with whipped topping or fruit of choice.
Combine crust ingredients |
Press into the bottom of springform pan |
Add cream cheese, sugar, lemon juice, lemon peel and vanilla to blender |
Mix together and add egg yolks |
Mix one at a time |
Add in egg whites |
Finish mixing |
Remove crust from the oven |
Pour cheesecake over the crust |
Remove from the oven |
Combine top layer ingredients |
Mix thoroughly |
Gently spread over the cheesecake |
Cook 10 minutes and remove from oven |
Serve & Enjoy! |
In case you are interested in my homemade hot fudge recipe you can find it here:
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