Lemon Cheesecake
- 1 Hour, 40 Minutes
- 16 People
- Intermediate
- Favorite
It’s light, creamy, super citrusy, and just downright delicious. In partnership with Chef Next Door Blog.
Get
Started
Started
Ingredients
- 2 cups Walkers Pure Butter Shortbread Fingers crumbs (from about 14 cookies)
- 6 Tablespoons unsalted butter, melted
- 4 - 8 ounce packages low fat cream cheese, at room temperature
- 3/4 cup sugar
- 1/2 cup heavy whipping cream
- 1/4 cup fresh lemon juice
- 2 Tablespoons all-purpose flour
- 2 Tablespoons fresh lemon zest
- 2 teaspoons pure vanilla extract
- 1 teaspoon lemon extract
- 5 eggs, lightly beaten
Method
1
Preheat the oven to 325 degrees.
2
In a small bowl, mix together the shortbread crumbs and butter.
3
Press onto the bottom and up the sides of a greased 10-inch springform pan.
4
Place the pan on a baking sheet and bake for 10 minutes.
5
Set the pan aside on a wire rack to cool slightly while preparing the filling.
6
In the bowl of a stand mixer, beat the cream cheese and sugar until smooth.
7
Add in the cream, lemon juice, flour, lemon zest, and extracts and mix well.
8
Add the eggs all at once and beat on low speed until combined.
9
Pour the filling into the crust and place the pan back on the baking sheet.
10
Bake the cheesecake for 50-60 minutes, or until the center is almost set.
11
Cool on a wire rack for 10 minutes, then gently run a knife around the edge of the pan to loosen the cheesecake. Continue to cool completely, then refrigerate overnight.
12
Remove the sides of pan, slice and serve.
