Ingredients for the crust:Find the recipe here
Ingredients for the filling:
2-8 ounce packages Cream Cheese, room temperature and softened 1 cup Granulated Sugar
1 cup Sour Cream 3 eggs, room temperature 1 teaspoon Vanilla Extract 1 teaspoon Lemon Extract 2 tablespoons Lemon Juice
Zest of 1 Lemon
For the crust:
For the filling:
- Turn off the oven, leave the door closed and leave the cheesecake in the oven for 1 hour. - Remove the cheesecake from the roasting pan and remove the foil. Gently run a knife around the outside of the cheesecake to allow it to easily separate from the pan as it cools.
- Place on a cooling rack until it reaches room temperature; 1-2 hours.
- Prepare a piece of foil to loosely cover the cheesecake. Poke a few holes in it with a knife or bamboo skewer; this will allow any remaining condensation from the chilling to escape and not drip back onto the cheesecake.
- Chill for at least four hours and preferably overnight. Run a knife around the outside of the cake before loosening the springform pan sides and gently removing the outer ring.
To cut cheesecake: Fill a tall glass or jar with hot water. Run a long knife under hot water and wipe dry. Slice the cheesecake dipping the knife in the hot water and drying it in between cuts.