Marcel and Ken made an Easy Lemon Cheesecake for dessert at the South Arm Cooking Club for Seniors.
This has to be the best part of the meal. It’s cheesecake, my favourite dessert.
- 1 1/2 cups graham crackers crumbs
- 5 tablespoons butter
- 1 x 8 ounce package cream cheese, room temperature
- 1/3 cup sugar
- 1 large egg
- 3 tablespoons sour cream
- 2 tablespoons lemon juice
- 2 teaspoons finely grated lemon peel
- 1 teaspoon vanilla extract
- fresh fruit: berries, mango, orange, etc (optional)
Source: adapted from Lisa Zwirm
Prep time: 30 minutes; Bake time: 30 minutes; Serves 12
|Place graham crackers in a ziplock bag and use a rolling pin to grind until resemble crumbs.
|Preheat oven to 350F. Line an 8-inch baking pan with foil, leaving overhang on sides. Repeat with another sheet of foil in opposite direction, lining pan completely. Butter foil.
|Microwave butter in a medium-sized heatproof bowl in 30 seconds increments until completely melted. Add crumbs and toss to coat.
|Press crumbs evenly onto bottom of prepared pan. Bake crust until deep brown, about 12 minutes. Cool crust while preparing filling.
|Using an electric mixer, beat cream cheese and sugar in a large bowl until smooth. Beat in egg and sour cream, then lemon juice, lemon peel and vanilla.
|Spread filling over crust.
|Bake cheesecake in a 350F preheated oven until slightly puffed and set in center, about 30 minutes; cool completely in pan on rack. Chill cheesecake until cold, at least 2 hours.To serve, use foil to lift cheesecake from pan. Cut in slices; arrange on platter. Top each slice with fresh fruit of choice, optional. Served chilled.
Marcel and Ken, thank you for making this easy and yummy Lemon Cheesecake.