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Lemon Cheesecake

Deborah, Taste and Tell
  • 90 minutes
  • Serves 12 to 16

INGREDIENTS

5 oz

animal crackers

3 tbsp

sugar

4 tbsp

unsalted butter, melted and kept warm

1 1/4 cups

sugar

1 tbsp

grated zest and ¼ cup juice from 1-2 lemons

1 1/2 lb

(3 8-oz. packages) cream cheese, cut into 1 inch chunks, at room temperature

4

large eggs, at room temperature

2 tsp

vanilla extract

1/4 tsp

salt

1/2 cup

heavy cream

1/3 cup

juice (from about 2 lemons)

2

large eggs plus 1 large egg yolk

1/2 cup

sugar

2 tbsp

cold butter, cut into ½-inch cubes

1 tbsp

heavy cream

1/4 tsp

vanilla extract

salt