Monday, April 14, 2014

Lemon Cheesecake

The test kitchen at The Baker’s Mann has been busy, but not always successfully.  I made a Greek pasta salad which David described as “that was interesting – not exactly what you expect.”  For a strawberry-limeade, Andrew said “that would be good without the strawberry.”  Finally came a winning streak and this was one of them. 

This cheesecake was published by Southern Living as a dessert for Passover with its Passover friendly crust.  You can also make this cheesecake with a standard graham cracker crust any time of year. 

PS – exactly how much sugar does sparkling grape juice contain?  If this is any insight as to how the kids are going to drink and enjoy wine when the time comes, we are in big trouble. 

Lemon Cheesecake

  1. 1 c crushed Mandelbrot, biscotti or almond cookies
  2. 1 c finely chopped pecans
  3. ¼ c sugar
  4. 1/3 c butter, melted 

  1. 2 (8 oz) packages cream cheese, softened
  2. 3 large eggs
  3. 1 (14 oz) can sweetened condensed milk
  4. 2 t grated lemon rind
  5. ¼ c lemon juice

Topping (optional)
  1. 1 (8 oz) sour cream
  2. Garnishes like lemon slices, lemon rind strips

Stir together ingredients for the crust.  Press mixture in bottom and 2 inches up sides of a lightly greased 9-inch springform pan (you don’t have to pre-cook this crust).

Beat cream cheese at medium speed with an electric mixer for 3 minutes or until light and fluffy.  Add eggs, one at a time, beating just until blended.  Gradually add milk, rind, and juice, beating until blended.  Pour into prepared crust.

Bake at 300 for 1 hour or until almost set.  Turn off oven and let cake stand in over for 30 minutes.  Remove cake to a wire rack.  If you are using topping, spread evenly with sour cream and let cool completely.  Cover and chill 8 hours.  Add garnish, if desired.  

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