As I'm sitting here typing this recipe, I am able to look out my window and see my lemon tree with about 6 almost full size lemons growing on it (it's a small tree). We've had this tree for 3 years, but it never produced any lemons until this year. We were so excited! I honestly thought we got a defective plant.
My lemon tree..
So, the lemon for this cheesecake did not come from my tree, but believe me, first chance I get, I'll be sure to use one and let you know.
I love the buttery, graham cracker crust and the creamy lemon topping. It's not a super thick cheesecake, in fact, it almost reminds me of more of a tart, but it's really decadent and so tasty.
Makes 1 Cake
2 cups graham cracker crumbs
1/4 cup sugar
6 tablespoons butter, melted
2 (8 oz) bars of cream cheese, room temperature
3/4 cup of sugar
2 teaspoons lemon zest (1 lemon)
3 tablespoons fresh lemon juice (from the same lemon)
Preheat oven to 325 and prepare crust. In a small bowl, combine the graham cracker crumbs, sugar and melted butter. Stir until moistened. Press into the bottom of a spring form pan and bake for 10-12 minutes until golden brown.
Place the cream cheese in a food processor and blend until smooth. Add sugar, eggs, lemon zest and lemon juice; blend until smooth.
Pour mixture over hot crust in pan and bake until set, about 30-35 minutes. Cool completely, cover with plastic wrap and store in fridge. Serve cold.