-
1
PREPARE BAKING PAN
-
2
Spray a 9 inche diameter removable bottom springform pan with 3 inch high sides with non stick spray, line bottom with parchment paper to fit.
-
3
FOR CRUST
-
4
Combine crumbs, confectioners sugar and butter mix well.
-
5
Press into bottom and a bit up the sides of the prepared pan.
-
6
Bake at 350 for about 10 minutes until golden brown.
-
7
Cool before filling
-
8
Cover bottom and sides of cooled prepared crust pan with a double layer of aluminum foil tightly.This is to keep cheesecake dry while baking in a water bath pan.
-
9
PREPARE LEMON CHEESECAKE FILLING
-
10
Prehat oven to 325
-
11
In a large bowl beat cream cheese until smooth and fluffy, add sugar slowly than add salt.
-
12
Beat in eggs one at a time, beat in sour cream, lemon juice, lemon zest and vanilla.Pour filling into prepated pan.
-
13
Place foil wrapped cake in a large roasting pan.
-
14
Pour enough very hot water into roasting pan to come halfway up cake pan.
-
15
(this is the water bath ) Bake until filling is slightly puffy and moves only a tiny bit in center when shaken.This will take about 1hour 25 to 30 minutes.
-
16
Remove cake pan from water bath, remove foil.
-
17
Cool cake on a wire rack until room temperature about 2 hours.
-
18
Chill in refrigerator, uncovered until cold, then cover.
-
19
Keep chilled at least overnight before removing from pan.
-
20
To remove from pan cut around sides to carefully loosen bottom from sides with small sharp knife.remove side part of springform pan.
-
21
Place cheesescake on serving dish.
-
22
FOR TOPPING
-
23
In a chilled bowl beat heavy cream until soft peaks form, add confectioners sugar and vanilla and beat until stiff.
-
24
Spread over to and sides of cheesecake.
-
25
Garish wth thin lemon slices, fresh berries and chocolate shavings
