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Lemon Cheesecake

By: Terri Folz

"I love cheesecake. This is a wonderful summertime recipe that seems to go well with whatever main dish my husband happens to grill."

Rate/Review | Read Reviews (2)

Prep Time:
25 Min

Cook Time:
45 Min

Ready In:
1 Hr 10 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

2/3 cup vanilla wafer crumbs
1/3 cup slivered almonds
3 tablespoons sugar
2 tablespoons butter or margarine, melted
11 ounces cream cheese, softened
1/3 cup sugar
3 tablespoons heavy whipping cream
2 tablespoons lemon juice
1 teaspoon grated lemon peel
1/2 teaspoon vanilla extract
2 eggs, lightly beaten
TOPPING:
1 cup sliced fresh strawberries
1 tablespoon sugar

Directions

In a blender or food processor, combine the wafer crumbs, almonds and sugar. Add butter; cover and process until blended. Press on the bottom and 1-1/2-in up the sides of a greased 6-in. springform pan. Bake at 350 degrees F for 7-9 minutes, until crust is set and just starting to brown. Cool on a wire rack.
In a mixing bowl, beat cream cheese until smooth. Gradually beat in sugar. Beat on high speed for 2 minutes. Stir in the cream, lemon juice, peel and vanilla. Add eggs; beat just until blended. Pour into crust.
Bake at 350 degrees F for 35-40 minutes or until center is almost set. Cool for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. (Cheesecake may dip in center.) Refrigerate overnight. Remove sides of pan.
For sauce, in a bowl, combine strawberries and sugar. Let stand for 15-30 minutes. Serve over cheesecake.