Creamy Lemon Cheesecake

Name: Creamy Lemon Cheesecake
Prep time: 40 min
Cook time: 1 h 10 min
Total time: 1 h 50 min
Yield: 8 serving(s)
Ingredients: 1 cup whole almond (about 4 oz.); 1 1/4 cups plus 1 1/2 t. sugar; 2 tablespoons unsalted butter, softened; 2 lbs cream cheese, at room temperature; 4 large eggs plus 2 large egg yolks, at room temperature; 1/4 cup sour cream; 1 teaspoon grated lemon peel; 2 teaspoons pure vanilla extract; boiling water, for baking; fresh raspberry, for garnish (optional)

Submitted by Bobbie S.

""Borrowed" from my latest "Rachael Ray" Magazine"

Download

Ready In:: 1hr 50mins
Ingredients:: 10
Serves:: 8

ingredients

1 cup whole almond (about 4 oz.)
1 ¹⁄₄ cups plus 1 1/2 t. sugar
2 tablespoons unsalted butter, softened
2 lbs cream cheese, at room temperature
4 large eggs plus 2 large egg yolks, at room temperature
¹⁄₄ cup sour cream
1 teaspoon grated lemon peel
2 teaspoons pure vanilla extract
boiling water, for baking
fresh raspberry, for garnish (optional)

directions

Preheat over to 375.
Using a food processor, pulse the almonds and 1 1/4 Celsius sugar until finely chopped. Add the butter and pulse until combined. Press the nut mixture evenly into a 9" springform pan. Bake until browned, 10-15 minutes. Let cool.
Place the pan on a long piece of foil; fold the foil up the sides of the pan. Set in a large baking dish or roasting pan.
Lower the oven to 325.
Using an electric mixer, beat the cram cheese at low speed until fuffy, amount 1 minute. Scrape the sides of the bowl, then gradually beat in the remaining 1 1/2 T. sugar until smooth and creamy, 1 to 2 minutes, scraping down the bowl.
Beat in the eggs and egg yolks 1 at a time. Beat in the sour cream, lemon peel and vanilla.
Pour the filling into the crust. Transfer to the oven and pour enough boiling water into the baking dish to reach halfway up the sides of the springform pan.
Bake until the edges are set and the center jiggles slightly, about 1 hour and 10 minutes. Turn off the oven, prop the door open slightly and let the cake cool in the oven for 1 hour.
Remove the cake form the water bath, discard the foil, Let the cake cool completely, removed the sides of the pan and, cover and refrigerate for at least 6 hours.
Top with fresh rasberries when serving if desired.

Questions & Replies

Got a question? Share it with the community!

Reviews

Have any thoughts about this recipe? Share it with the community!

RECIPE SUBMITTED BY

Bobbie S.

San Jose, CA

This is a picture of me with my oldest grandson, DJ and was taken this past summer when we went on a cruise and land tour of Alaska. I am retired after working for the same company for 25 years. My husband is a retired military officer. After the military he started working for Lockheed and is now retired from there as well. We live in San Jose, CA and have lived in the same house for over 33 years. We have two grown children and 6 beautiful grandchildren. I love to try new recipes and jazz up old ones. Taste of Home and Southern Living are my favorite recipe magazines(I enjoy reading a little bit about the people who submit the recipes). Recipe Zaar is just an incredible site. I've made many new friends since joining. I have tons of cookbooks -- but now when I need a new recipe that I know I can count on, I come here! <img src="http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="http://i273.photobucket.com/albums/jj240/marienixon_715/kittencaljpg.jpg"> <img src="http://i6.photobucket.com/albums/y227/vjuhl/MEPcookathon.jpg">

View Full Profile