Cheesecake Made Easy

Over the holidays, I made my first cheesecake using the large round mold that Cheesecake Factory utilizes to bake their product commercially. It is a little intimidating to imagine that you can peel away the flexi-mold and slide the cheesecake out intact, but you can.

I got this recipe from the internet and modified it, but the result was so tasty that my sister-in-law requested it.  So, I'll share it with you, as well.  The texture is very light for a cheesecake, and the lemon flavor makes for a tart dessert. 

 

Lucious Lemon Cheesecake

Modied from Kaaren Jurack @ allrecipes.com

INGREDIENTS:
CRUST:
1 1/4 cups ginger snaps, finely ground (GF: 1 7-oz pkg Pamela's Ginger Mini Snapz)
3/4 cup finely chopped almonds
1/4 cup sugar
1/3 cup butter, melted

FILLING:
4 (8 ounce) packages cream cheese, softened
1 1/4 cups sugar
4 large eggs
juice of 2 lemons
2 teaspoons grated lemon peel
1 teaspoon vanilla extract

TOPPING:
2 cups sour cream (I substituted Mountain High Yoghurt)
1/4 cup sugar
1 teaspoon grated lemon peel
1 teaspoon lemon extract
 

DIRECTIONS:

1. Combine crumbs, almonds, and sugar in a bowl; stir in melted butter. Press onto the bottom and about an inch up the sides of the large round mold; set aside. 
2. In a second mixing bowl, beat cream cheese and sugar with an electric mixer until smooth. Add eggs one at a time, beating on low speed just until combined. Add lemon juice, lemon peel, and vanilla; beat just until blended. Pour into crust.
3. Bake at 350° F for 60 minutes or until center is almost set. Remove from the oven; let stand for 5 minutes while you combine topping ingredients; spread over filling. Return to the oven for 5 minutes. 
4. Allow to cool completely on a wire rack.
5. Refrigerate overnight. 
6. Remove from mold by peeling the side of the mold down and sliding the cheesecake onto a serving plate.
7. Let stand at room temperature for 30 minutes before slicing.

 Savor one luscious bite at a time: