Lemon Cheesecake Recipe

Ingredients

Crust:

1 1/2 cups graham cracker crumbs

1/2 cup butter, melted

1/4 cup granulated sugar

Filling:

2 packages (8 oz each) cream cheese, softened

1 cup granulated sugar

4 eggs

1/2 cup sour cream

2 tablespoons lemon juice

2 teaspoons lemon zest

Cooking Directions

Preheat oven to 325 degrees. Spray the bottom of an 8 inch springform pan with non-stick cooking spray. In medium bowl, stir together graham cracker crumbs, butter and sugar. Press mixture into the bottom and the sides of the springform pan. Bake 8-10 minutes or until golden brown. Remove from the oven and let cool completely.

Reduce oven heat to 250 degrees. In large bowl, beat cream cheese with electric mixer until light and fluffy. Gradually add sugar and mix well. Add eggs, sour cream, lemon juice and lemon zest. Mix well. Pour into prepared crust. Place a shallow pan of water on the bottom rack of oven.

Place spring-form on a cookie sheet and bake for 1 hour and 15 minutes. Turn off the oven and leave the door closed for 1 hour. Remove from oven and let cool, then refrigerate for at least 4 hours.

Yields: 4 Servings