Recipe by SuzyQ
"The trick to this cheesecake is the baking time. Time consuming, but this recipe has never failed me!"
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graham crackers, crushed
2 1/2 pounds
cream cheese, softened
1 3/4 cups
1 1/2 teaspoons
grated fresh lemon peel
heavy cream, whipped
Wonderful cheesecake! I would have given this 5 stars, but I don't think you need to pre-bake the crust - my crust turned out a bit overcooked. Also, when I got to the point of the recipe to add the heavy whipping cream - I wasn't sure if I was supposed to be using whipped cream or heavy whipping cream. I had purchased heavy whipping cream because of the ingredient list so that is what I used. I was a little worried during the cooking process as well, as the cheesecake was browning very early on. I left it in for the entire time as directed and it came out really nice. It did crack around the edge but I didn't care as it tastes very nice with the hint of lemon. I appreciate it is not a very rich cheesecake - it is on the lighter side by cheesecake standards. Thanks for sharing!
* Percent Daily Values are based on a 2,000 calorie diet.
SuzyQ's Elegant Cheesecake
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 329
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