Lemon Cheesecake

Name: Lemon Cheesecake
Yield: 12
Ingredients: 5 ounces animal crackers; 3 tablespoons sugar; 4 tablespoons unsalted butter, melted and kept warm; 1 1/4 cups (8 3/4 oz.) sugar; 1 tablespoon grated zest and 1/4 cup juice from 1-2 lemons; 1 1/2 pounds (3 8-oz. packages) cream cheese, cut into 1 inch chunks, at room temperature; 4 large eggs, at room temperature; 2 teaspoons vanilla extract; 1/4 teaspoon salt; 1/2 cup heavy cream; 1/3 cup juice (from about 2 lemons); 2 large eggs plus 1 large egg yolk; 1/2 cup (3 1/2 oz.) sugar; 2 tablespoons cold butter, cut into 1/2-inch cubes; 1 tablespoon heavy cream; 1/4 teaspoon vanilla extract; pinch of salt

Lemon Cheesecake was pinched from <a href="http://www.tasteandtellblog.com/cookbook-of-the-month-recipe-lemon-cheesecake/" target="_blank">www.tasteandtellblog.com.</a>

"Creamy and rich, this Lemon Cheesecake has a cookie crust and is topped with a tart lemon curd...."

INGREDIENTS

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5 ounces animal crackers

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3 tablespoons sugar

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4 tablespoons unsalted butter, melted and kept warm

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1 1/4 cups (8 3/4 oz.) sugar

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1 tablespoon grated zest and 1/4 cup juice from 1-2 lemons

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1 1/2 pounds (3 8-oz. packages) cream cheese, cut into 1 inch chunks, at room temperature

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4 large eggs, at room temperature

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2 teaspoons vanilla extract

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1/4 teaspoon salt

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1/2 cup heavy cream

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1/3 cup juice (from about 2 lemons)

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2 large eggs plus 1 large egg yolk

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1/2 cup (3 1/2 oz.) sugar

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2 tablespoons cold butter, cut into 1/2-inch cubes

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1 tablespoon heavy cream

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1/4 teaspoon vanilla extract

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pinch of salt

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