Lemon Cheesecake

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So, I made this up for John’s birthday and it was a hit. It gets a 9.5.


First, I made a gingersnap crust:
Crust:
12 oz. gingersnaps, crushed
8 Tbs. butter, melted

You push this on the bottom and up the sides of a 9 inch springform pan
Bake at 350 for about 5-7 minutes

Next, you add the filling:
4 8 oz. packages of cream cheese
1 cup sour cream
1 1/4 cup sugar
4 large eggs
1 Tbs. vanilla
Zest of 3 lemons
1/2 cup lemon juice
1/4 cup flour
pinch salt
1/4-1/2 tsp. lemon extract

You blend the cream cheese and sugar, then add eggs one at a time. You add the lemon juice, sour cream, flour, and flavorings next, and t hen fold in the zest

You pour this on the crust, and bake it at 450 for 10 minutes and then at 250 for 1 hour. I often leave the cheesecake in the oven for 2 more hours after it’s turned off. The inner third of the cheesecake was still jiggly, but it ended up doing just fine in the oven after it sat. Put it in the fridge, and then top with lemon cream (I just blogged the recipe a few minutes ago).





Comments

  1. thejohnmfamilyJune 18, 2018 at 12:10 PM

    I cooked the crust for 7 minutes and did 1/2 tsp. lemon extract.

    ReplyDelete
  2. thejohnmfamilyFebruary 27, 2021 at 3:07 PM

    OK, after trying a water bath and much frustration, here are my takeaways. Don't bake cheesecake over 325 degrees. The center needs to be 150, but I feel like mine was there way before I took it out because I wasn't getting the thermometer in at the right angle. GREASE the sides of the pan after you cook the crust. The center will still be jiggly. Don't poke a million holes in the center like I did trying to get a temperature read. It takes about 1-1 1/2 hours to bake them all the way. USE YOUR BRAIN and when the sides look done then take it out.

    ReplyDelete
  3. thejohnmfamilyFebruary 27, 2021 at 3:14 PM

    Also, the aluminum pans are just waaayyyyyy better

    ReplyDelete
  4. thejohnmfamilyApril 17, 2021 at 1:29 PM

    So, I baked this at 325 for 1 hour, greased the pan, and it didn't say 150. However, the sides started to brown slightly on 1 side and the middle 35% was still jiggly. It looked mostly done, so I turned off the oven, propped it with a wooden spoon, and let it sit for an hour. It worked great! I don't think you need the temp as long as you pay attention to it.

    ReplyDelete
  5. thejohnmfamilyApril 17, 2021 at 1:32 PM

    Also, it took almost 2 full electric kettle batches full of water to reach half way up the sides for the water bath.

    ReplyDelete
  6. thejohnmfamilyApril 25, 2022 at 6:39 PM

    I left the cheesecake in the oven for 70 minutes and then turned the oven off and don't mess with the crust--gingersnap is best.

    ReplyDelete

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