Lemon Cheesecake

It’s finally spring! This lemon cheesecake is one of me and my mom’s favorites and is absolutely perfect for any occasion at this time of year! Lemon is such a great flavor that everyone loves. Hope you enjoy!

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Recipe:

Crust:

• 18 gingersnap cookies
• 4 tbsp butter, melted

Filling:

• 4 (8 ounces each) bricks 1/3-less-fat cream cheese (Neufchâtel), softened
• 1 1/2 cups sugar
• 2 tbsp cornstarch
• 4 large eggs
• 2 tbsp grated lemon zest
• 1/2 cup lemon juice

Topping:

• 16 oz reduced-fat sour cream
• 1/2 cup sugar
• liquid yellow food color

Garnish:

• heavy cream
• 2 tsp vanilla extract
• 1/2 cup sugar
• 1 lemon sliced

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1. Heat oven to 325 degrees F. Coat an 8- by 3-inch spring form pan with nonstick spray.  Make Crust: Break cookies into a food processor.  

Add butter; pulse until fine crumbs form.

Press over bottom of prepared pan; freeze until ready to fill.

Beat cream cheese, sugar and cornstarch in a large bowl with mixer on medium speed until smooth. On low speed, beat in eggs, 1 at a time, just until blended.

Beat in lemon zest and juice.

It should look drippy like this.

Pour over crust.

Place on a sheet of foil in oven. Bake 1 1⁄4 hours, or until puffed around edges and center still jiggles slightly when shaken. Cool 5 minutes, or until filling sinks slightly.

Stir sour cream and sugar in a small bowl until sugar dissolves. Tint pale yellow with food color.

Pour over filling.

Spread to edges.

Bake 5 minutes to set. Remove to a wire rack to cool completely. Carefully run a thin knife around edge of pan to release cake (leave pan sides on). Cover loosely; refrigerate at least 4 hours.

Whip heavy cream, vanilla, and sugar until fluffy.

Put whip cream into frosting bag with star tip.

Frost cake around edges.

Place lemon slices on top. Serve and enjoy!

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Recipe:

1. Heat oven to 325 degrees F. Coat an 8- by 3-inch springform pan with nonstick spray.
2. Make Crust: Break cookies into a food processor. Add butter; pulse until fine crumbs form. Press over bottom of prepared pan; freeze until ready to fill.
3. Make Filling: Beat cream cheese, sugar and cornstarch in a large bowl with mixer on medium speed until smooth. On low speed, beat in eggs, 1 at a time, just until blended. Beat in lemon zest and juice. Pour over crust.
4. Place on a sheet of foil in oven. Bake 1 1⁄4 hours, or until puffed around edges and center still jiggles slightly when shaken. Cool 5 minutes, or until filling sinks slightly.
5. Make Topping: Stir sour cream and sugar in a small bowl until sugar dissolves. Tint pale yellow with food color. Pour over filling; spread to edges. Bake 5 minutes to set. Remove to a wire rack to cool completely.
6. Carefully run a thin knife around edge of pan to release cake (leave pan sides on). Cover loosely; refrigerate at least 4 hours.
7. Whip heavy cream, vanilla, and sugar until fluffy.
8. Put whip cream into frosting bag with star tip.
9. Up to 4 hours before serving: Remove pan sides; place cake on a serving plate. Garnish with whipped cream and lemon slices (see photo). Refrigerate.
10. Enjoy!