Lemon Cheesecake

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== Description ==
Contributed by World Recipes Y-Group
* Makes About 16 Servings.
== Ingredients ==
=== Crumb Crust ===
* 1½ cups graham cracker or other cookie crumbs
* 3 tablespoons unsalted butter, melted
=== Cheesecake ===
* 3 pounds cream cheese, at room temperature
* ¾ cup sugar
* 6 large eggs, at room temperature
* ¼ cup strained lemon juice
* 1 tablespoon vanilla
* 1 or 2 lemons, thinly sliced for garnish, optional
* mint sprig, for garnish, optional
== Directions ==
=== Crumb Crust ===
# Combine cookie crumbs and butter, stirring together with fork.
# Gently press mixture into bottom of buttered 10 inch spring-form pan.
# Bake at 325°F for 15 minutes on middle rack until slightly dry.
# Cool slightly.
=== Cheesecake ===
# Meanwhile beat cream cheese and sugar with electric mixer on low speed until just combined.
# Scrape bowl and beaters and beat in eggs, two at a time, scraping bowl and beaters between each addition to avoid lumps.
# Beat in eggs only until absorbed.
# Stir in lemon juice and vanilla.
# Wrap double thickness of aluminum foil around bottom of pan.
# Place pan in roasting pan.
# Pour in batter.
# Place pans in oven.
# Pour warm water to depth of 1 inch into lower pan.
# Bake at 325°F about 1 hour or until lightly golden and firm, except for area about 2 inches in diameter in very center.
# Remove from oven.
# Loosen sides of cheesecake from pan with tip of small, sharp knife to prevent cracking.
# Leave cheesecake in the water filled pan until cool enough to handle.
# Remove pan from water.
# Peel away foil and cool to room temperature.
# Refrigerate cheesecake, loosely covered with foil, at least 8 hours or overnight.
# Loosen sides of pan from cheesecake with small, sharp knife.
# Remove side of pan.
# Garnish cheesecake with lemon slices and mint sprig.
# Cut cheesecake with sharp, thin knife, dipped in warm water and wiped clean between each cut.
Category:Cheesecake Recipes
Category:Lemon Recipes