Zesty Lemon Cheesecake

BY Paul Wilson-Young TIMEDecember 28, 2009 PRINT

Lemon cheesecake, a refreshing desert. (Paul Wilson-Young/The Epoch Times)
Lemon cheesecake, a refreshing desert. (Paul Wilson-Young/The Epoch Times)

12 large eggs
1 pound sugar, granulated
1 tablespoon vanilla extract
3 pounds cream cheese (room temperature)
1cup sour cream
2 tablespoons lemon juice
Zest of 1 lemon
Zest of 1 orange
Pinch of salt


Whip cream cheese for one minute and cream with sugar slowly until all is mixed. Add eggs, one at a time scraping down the bowl after each addition. Add vanilla and mix to incorporate. Add sour cream, lemon, and orange zest and lemon juice, and gently mix by hand until incorporated.

For pans:

Line one spring form pan thoroughly with butter and dust with 3 tablespoons of graham cracker crumbs. Fill pan to ½ inch from the top.

To bake:

For convection oven:

Fans on at 450 degrees for 12 minutes. Turn off fans and reduce heat to 200 degrees and bake until set at edges and jello like in the middle.

For conventional oven:

Preheat oven to 375 degrees. Bake at 375 degrees in a water bath for 30 minutes or until set. Remove from heat and allow to cool refrigerate and serve chilled.

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