I attempted cheesecake for the first time and overall I was happy with the result. Unfortunately I think it fell flat because I tried to make a "healthier" version with reduced fat ingredients, but flat or not it still tasted delicious. It was also a great reason to try out my new springform pan from Pampered Chef, which I love, thanks Mom! Lemon Cheesecake Recipe:
Crust
6 whole graham crackers
3 tablespoons butter, melted
2 teaspoons grated lemon peel
Filling
2 8-ounce packages cream cheese, room temperature
1/2 cup sugar
1/2 cup frozen lemonade concentrate, thawed
2 teaspoons grated lemon peel
3/4 cup sour cream
2 large eggs
Preheat oven to 350°F.
For Crust: Finely grind graham crackers in processor. Add butter and lemon peel; blend using on/off turns just until crumbs are moist. Press crumbs firmly onto bottom (not sides) of 9-inch-diameter springform pan. Bake until crust is set, about 10 minutes. Cool. Maintain oven temperature.
For filling: Using electric mixer, beat cream cheese, sugar, lemonade concentrate and lemon peel in large bowl until smooth. Beat in 3/4 cup sour cream. Add eggs 1 at a time, beating just until combined. Pour filling into crust. Bake until center moves only slightly when pan is shaken, about 50 minutes. Transfer cake to rack; cool 5 minutes. Run small knife around sides of cake. Chill cake uncovered overnight.
Garnish with whipped topping and lemon sprinkles.
I had some left over lemonade concentrate that I didn't want to waste so I whipped up a quick vodka lemonade to sip on while the cheesecake was baking.
