Recipe of the week: Lemon Cheesecake

Special to the Deseret News

Lemon Cheesecake

Makes 10 to 12 servings

Ingredients:

1 1/2 cups graham cracker crumbs, rolled fine

3 tablespoons butter or margarine, melted

3 8oz. packages cream cheese, softened

1 cup sugar

3 eggs

3/4 teaspoon vanilla

1/3 cup lemon juice

1 pint sour cream

3 Tablespoons sugar

1/2 teaspoon vanilla

Preheat oven to 300∞F. Mix together graham cracker crumbs and butter or margarine. Press firmly into bottom and sides of a 9- or 10-inch springform pan.

In a large mixer bowl, whip cream cheese; gradually add sugar; then add eggs one at a time. Stir in vanilla and lemon juice. Pour filling into crust. Bake 60 minutes. While the cake bakes, whip sour cream; add sugar and vanilla. When the cake is done, spread cream mixture on top of cheesecake and return to oven. Bake for 10 more minutes. Cool before removing the sides from the springform pan. Garnish with lemon zest. Refrigerate until ready to serve.

-The Lion House Pantry-

Brenda Hopkin, Head Baker

This week's recipe is courtesy of Temple Square Hospitality Corporation and the Deseret News Marketing Department.

For information call 801-539-3170