Light Lemon Cheesecake with Lemon Butter Cookie Crust
- 1 pound cream cheese, softened
- 4 eggs
- 2 cups sour cream
- 1 cup sugar
- 3 t. grated lemon (use fruit, juice and peel)
- 2 t. vanilla
- 1 t. almond extract
not overbeat. Pour mixture into Lemon Butter cookie crust (Recipe follows) and
bake in 350 oven for about 50 minutes or until a cake tester inserted in center
comes out clean, no longer. Do not over bake. Allow to cool in pan for 30
minutes and then refrigerate for at least 4 to 6 hours. Overnight is good, too.
Serve with a spoonful of raspberry lemon sauce, as a lovely accompaniment.
Lemon Butter Cookie Crust:
2 cups vanilla wafer crumbs
1/3 cup melted butter
1 T. grated lemon peel
Stir together ingredients until blended. Press mixture on bottom and 1 inch up
sides of 10 inch springform pan.
Raspberry Lemon Sauce:
1 pkg. frozen raspberries in syrup, drained, 10 oz. Reserve juice and place in a
1 t. cornstarch
1 T. grated lemon
Put raspberries in a bowl. In a pan, stir together raspberry juice and
cornstarch, and cook over low heat, stirring until mixture is thickened and
clear. Remove from heat and stir in raspberries and lemon.
This is a lovely, light and creamy cheesecake.
Source: Renny Darling