Creamy Lemon Cheesecake with Vanilla Wafer Crust



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.

Beth from Boston :) Cooking anything and everything while making as many messes as possible!
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