Light and creamy, this lemon cheesecake recipe is just the thing for a spring day!
Ingredients
2 cups graham cracker crumbs
6 tablespoons butter, melted
1/4 cup sugar
Filling:
4 packages (8 ounces each) of cream cheese, softened
1 cup sugar
1/2 cup heavy whipping cream
1/4 cup lemon juice
2 tablespoons all-purpose flour
1 tablespoon grated lemon zest
2-1/2 teaspoons vanilla extract
1 teaspoon lemon extract
10 drops of yellow food coloring, optional
5 large eggs, lightly beaten
Directions
-Preheat the oven to 325°. In a small bowl, combine cracker crumbs, butter, and sugar. Press onto the bottom and 1 to 2 in. up the inside of a greased 10-in. springform pan. Place the pan on a baking sheet. Bake for 10 minutes. Cool on a wire rack.
-In a large bowl, beat cream cheese and sugar until smooth. Beat in cream, lemon juice, flour, lemon zest, extracts, and, if desired, food coloring. Add eggs; beat on low speed just until combined. Pour into crust. Return pan to baking sheet.
-Bake 55-65 minutes or until the center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool for one hour. Refrigerate overnight. Remove sides of the pan.
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