Double Lemon Cheesecake

12 oz Cream cheese; room temperature
3/4 c Sugar
2 Eggs
1/4 c Fresh lemon juice
1 ts Grated lemon peel
1 ts Vanilla
1 Purchased 9-inch graham cracker crust
1 c Sour cream
2 tb Sugar
1 ts Vanilla

Preheat oven to 350F. Blend first 6 ingredients in processor until smooth. Pour mixture into crust. Bake until cake filling is just set, about 35 minutes. Cool cheesecake slightly.

Combine 1 cup sour cream, 2 tablespoons sugar and 1 teaspoon vanilla in small bowl. Spread mixture evenly over cheesecake. Bake 10 minutes. Cool. Refrigerate cake overnight. (Can be prepared 2 days ahead.) Cut into wedges and serve.

Serves 8.

Double Lemon Cheesecake printer friendly version located here. (Just the recipe. Nothing else.)
Click Back to return.