Lemon Cheesecake

Name: Lemon Cheesecake
Prep time: 1 h 27 min
Cook time: 1 h 27 min
Total time: 1 h 27 min
Yield: 12
Cuisine: Global
Ingredients: 473 milliliters finely crushed Gingerbread Biscotti; 59 milliliters butter, melted; 1 Tbsp cornstarch; 907 grams packages cream cheese, softened; 4 larges eggs; 79 milliliters fresh lemon juice; 1 Tbsp grated lemon rind; 227 grams sour cream; 355 milliliters sugar; 1 teaspoon vanilla extract

Lemon Cheesecake requires about 1 hour and 27 minutes from start to finish. One portion of this dish contains around 7g of protein, 35g of fat, and a total of 467 calories. This recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 12. If you have vanillan extract, lemon juice, eggs, and a few other ingredients on hand, you can make it.

Instructions

Stir together crushed biscotti and butter in a bowl. Press cookie crumb mixture into bottom and 1" up sides of an ungreased 9" springform pan.

Ingredients you will need

Biscotti

Butter

Equipment you will use

Springform Pan

Bowl

Bake at 325 for 10 minutes; let cool.

Equipment you will use

Oven

Meanwhile, beat cream cheese at medium speed with an electric mixer until creamy; gradually add sugar, beating well.

Ingredients you will need

Cream Cheese

Sugar

Equipment you will use

Hand Mixer

Add sour cream and cornstarch, beating just until combined.

Ingredients you will need

Corn Starch

Sour Cream

Add eggs, 1 at a time, beating just until yellow disappears. Stir in lemon rind and remaining ingredients. (Do not overbeat.)

Ingredients you will need

Lemon Peel

Egg

Pour batter into baked crust.

Ingredients you will need

Crust

Bake at 325 for 50 minutes or until set. Turn off oven. Immediately run a knife around edge of pan, releasing sides. Close oven door, and let cheesecake stand in oven 1 hour.

Equipment you will use

Oven

Knife