Light Lemon Cheesecake with Lemon Butter Cookie Crust

1
Lynnda Cloutier

By
@eatygourmet

Renny, again

Rating:

★★★★★ 3 votes

Comments:

Ingredients

  • ·
    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

How to Make Light Lemon Cheesecake with Lemon Butter Cookie Crust

Step-by-Step

  1. Beat cream cheese until creamy. Beat in remaining ingredients until blended. Do
    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.
    Serves 10
    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
    little pan.
    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

Printable Recipe Card

About Light Lemon Cheesecake with Lemon Butter Cookie Crust

Course/Dish: Cakes




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