Name: Lemon Cheesecake With Warm Dried Cherry Sauce
Yield: 4 servings
Ingredients: 1 2/3 cups graham cracker crumbs; 1/4 cup sugar; 1/4 cup plus 2 tablespoons butter, melted; 2 (8-ounce) packages cream cheese, softened; 1 1/2 tablespoons grated lemon rind; 2/3 cup fresh lemon juice; 2 teaspoons vanilla extract; 1/2 cup sugar; 1/2 teaspoon salt; 6 large eggs

Servings: persons

1 2/3 cups graham cracker crumbs
1/4 cup sugar
1/4 cup plus 2 tablespoons butter, melted
2 (8-ounce) packages cream cheese, softened
1 1/2 tablespoons grated lemon rind
2/3 cup fresh lemon juice
2 teaspoons vanilla extract
1/2 cup sugar
1/2 teaspoon salt
6 large eggs

1
Combine first 3 ingredients, mixing well. Press crumb mixture into bottom of a 9-inch springform pan.
2
Combine cream cheese, lemon rind, lemon juice, and vanilla; beat at high speed with an electric mixer until creamy. Gradually add 1/2 cup sugar and salt, beating well. Add eggs, 1 at a time, beating after each addition. Pour batter into prepared crust.
3
Bake at 325u00b0 for 50 minutes or until cheesecake is almost set. Turn oven off, and partially open door; leave cake in oven 1 hour. Remove from oven; run a knife around edge of pan, and release sides. Cool completely on a wire rack. Cover and chill at least 8 hours. Serve with Warm Dried Cherry Sauce. Store in refrigerator.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Lemon Cheesecake With Warm Dried Cherry Sauce

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