Tuesday, May 7, 2013

LemonBurst Cheesecake

1/2 cup butter, softened1 cup flour1/4 cup powdered sugardash of salt
Mix together until crumbly. Press onto greased springform pan. Bake at 350 for 15 minutes. Let cool.
Cream Cheese Filling
4 bricks cream cheese, softened1 1/2 cups plus 2 tbsp. sugar2 tbsp. flour4 large eggs, at room temperature1 tsp. vanilla1 lemon, juiced and zested2 tbsp. whipping cream
Mix the cream cheese with an electric mixer until smooth. Add the sugar and mix until creamy. Next add the flour. Add the eggs one at a time mixing until smooth after each one. Mix in the lemon juice, zest, and vanilla. Last, add the whipping cream and mix all together until smooth.
Pour the batter into the partially baked shortbread crust. Place two small baking cups (like a ramekin or souffle pan) filled with water on each side of your cheesecake in the oven. Bake at 350 for 45-50 minutes.
When the cheesecake is done, place a damp towel over it and let cool on the counter for 45 minutes. When it is cooled, take towel off and cover with plastic wrap and place in refrigerator and let chill overnight or for at least 4 hours.

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