(to nobody's great surprise)
Lemon CheesecakeMakes 1-9 inch cheesecake (8 servings)
6 tablespoons butter, melted
24 ounces cream cheese,
softened 1 cup white sugar
3 eggs
1 tablespoon grated lemon zest 2/3 cup lemon juice
1 Combine cookie or graham cracker crumbs with butter or margarine. Press into bottom and partially up sides of 9 inch springform pan. Refrigerate.
2 In a large bowl, beat with an electric mixer the cream cheese, sugar, lime peel, and cornstarch untif smooth fluffy. Beat in eggs one at a time, blending just until smooth. Add key lime juice with mixer on low. Finish mixing by hand. Do not overbeat, or cake will crack during baking. Pour batter into prepared crust.
Bake at 300 degrees F (150 degrees C) for 55 to 65
minutes, or until set. To minimize cracking, place a shallow
pan half full of hot water on lower rack during baking.
Turn oven off, and let cheesecake stand in oven 30
minutes with the door open at least 4 inches. Remove from
oven. Refrigerate cake overnight, and up to three days.
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1 comments:
sounds delish. how easy is it to find philadelphia cream cheese in every corner of the world? when i was in italy last year, my friend's dad sat with a tub of it and ate it as if it were pudding.
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