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light lemon cheesecake with lemon butter cookie crust

(3 ratings)
Recipe by
Lynnda Cloutier
Mission Viejo, CA

Renny, again

(3 ratings)

Ingredients For 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

How To Make light lemon cheesecake with lemon butter cookie crust

  • 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

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