Lemon Cheesecake

Name: Lemon Cheesecake
Ingredients: 2/3 cup crushed vanilla wafers (about 20 wafers); 1/3 cup slivered almonds; 3 tablespoons sugar; 2 tablespoons butter, melted; 11 ounces cream cheese, softened; 1/3 cup sugar; 3 tablespoons heavy whipping cream; 2 tablespoons lemon juice; 1 to 1-1/4 teaspoons grated lemon zest; 1/2 teaspoon vanilla extract; 2 large eggs, lightly beaten, room temperature; 1 cup sliced fresh strawberries; 1 tablespoon sugar

13 ingredients

4 steps

Ingredients

2/3 cup crushed vanilla wafers (about 20 wafers)
1/3 cup slivered almonds
3 tablespoons sugar
2 tablespoons butter, melted
11 ounces cream cheese, softened
1/3 cup sugar
3 tablespoons heavy whipping cream
2 tablespoons lemon juice
1 to 1-1/4 teaspoons grated lemon zest
1/2 teaspoon vanilla extract
2 large eggs, lightly beaten, room temperature
1 cup sliced fresh strawberries
1 tablespoon sugar

Directions

1

In a blender or food processor, combine the wafer crumbs, almonds and sugar. Add butter; cover and process until blended. Press on the bottom and 1-1/2-in up the sides of a greased 6-in. springform pan. Bake at 350° for 7-9 minutes, until crust is set and just starting to brown. Cool on a wire rack.
2

In a bowl, beat cream cheese until smooth. Gradually beat in sugar. Beat on high speed for 2 minutes. Stir in the cream, lemon juice, zest and vanilla. Add eggs; beat just until blended. Pour into crust.
3

Bake at 350° for 35-40 minutes or until center is almost set. Cool for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. (Cheesecake may dip in center.) Refrigerate overnight. Remove sides of pan.
4

For sauce, in a bowl, combine strawberries and sugar. Let stand for 15-30 minutes. Serve over cheesecake.