Cheesecake of the Month – June 2015!

Here is a light and refreshing cheesecake that would be perfect for a spring or summer day!

Lemon Dream Cheesecake

2 cups of graham cracker crumbs
6 Tablespoons of butter, melted
1/4 cup of sugar
4 packages (8-ounces each) cream cheese, softened
1 cup of sugar
1/2 cup of heavy whipping cream
1/4 cup of lemon juice
2 Tablespoons all-purpose flour
1 Tablespoon grated lemon peel
2-1/2 teaspoons vanilla extract
1 teaspoon lemon extract
10 drops of yellow food coloring (optional)
5 eggs, lightly beaten

1.  Preheat oven to 325 degrees.  In a small bowl, combine crumbs, butter, and sugar.  Press onto the bottom of a greased 10″ springform pan.  Place the pan on a baking sheet and bake for 10 minutes.  Cool on a wire rack.

2.  In a large bowl, beat cream cheese and sugar until smooth.  Beat in the cream, lemon juice, flour, lemon peel, extracts, and food coloring (if desired).  Add the eggs and beat on low speed just until combined.  Pour the batter into your crust and return the pan to the baking sheet.

3.  Bake for 55-65 minutes or until the center is almost set.  Cool on a wire rack.  Refrigerate overnight.  Remove pan and serve.


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