Lemon Cheesecake

Categories:
Nb persons: 12
Yield:
Preparation time:
Total time:
Source:

Cook Time: 1 Hour 15 Minutes Ready In: 1 Hour 35 Minutes INGREDIENTS: CRUST:
1 1/4 cups	graham cracker crumbs
3/4 cup	finely chopped nuts
1/4 cup	sugar
1/3 cup	butter, melted
FILLING:
4 (8 ounce) packages	cream cheese
softened
1 1/4 cups	sugar
4	eggs
1 tablespoon	lemon juice
2 teaspoons	grated lemon peel
1 teaspoon	vanilla extract
TOPPING:
2 cups	sour cream
1/4 cup	sugar
1 teaspoon	grated lemon peel
1 teaspoon	vanilla extract

DIRECTIONS:
1. In a bowl, combine crumbs, nuts and sugar; stir in butter. Press onto the bottom of a greased 10-in. springform pan; set aside. in a mixing bowl, beat cream cheese and sugar until smooth. Add eggs, beating on low speed just until combined. Add lemon juice, peel and vanilla; beat just until blended. Pour into crust.
2. Bake at 350 degrees F for 55 minutes or until center is almost set. Remove from the oven; let stand for 5 minutes. Combine topping ingredients; spread over filling. Return to the oven for 5 minutes. Cool on a wire rack for 10 minutes.
3. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Let stand at room temperature for 30 minutes before slicing.

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