Creamy Lemon Cheesecake Recipe

Ingredients

  • 1 cup graham cracker crumbs
  • 2 tablespoons butter, melted
  • FILLING:
  • 2 packages (8 ounces each) reduced-fat cream cheese
  • 1 package (8 ounces) fat-free cream cheese
  • 1-1/3 cups sugar
  • 1/3 cup lemon juice
  • + 13 more ingredients
    • 1 tablespoon grated lemon peel
    • 3 eggs, lightly beaten
    • TOPPINGS:
    • 1 cup (8 ounces) reduced-fat sour cream
    • 4 teaspoons plus ½ cup sugar, divided
    • 1 teaspoon vanilla extract
    • 4-½ teaspoons cornstarch
    • ¼ teaspoon salt
    • ¾ cup water
    • 1 egg yolk, beaten
    • 1/3 cup lemon juice
    • 1 tablespoon butter
    • 2 teaspoons grated lemon peel

1. Place a 9-in. springform pan coated with cooking spray on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. 2. In a small bowl, combine cracker crumbs and butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 6-9...

View full recipe at SpringPad

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