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Jenn's Cheesecake
Light, moist but not gooey, great taste
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Jenn began making cheesecake for her Dad and
perfected her recipe. |
| Quantity |
Ingredients |
Preparation Notes |
| 1 1/2 Cups
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Graham Cracker
Crumbs |
- Preheat oven to 325 degrees
- Lightly spray 9" Springform pan with cooking spray
- In medium bowl combine crumbs, 2 Tbsp sugar and
margarine. Mix well
- Press mixture into bottom and 1 inch up sides of
prepared pan
- Bake 5 minutes. Remove to a wire rack to cool
- In a large bowl, beat cream cheese and remaining
sugar until smooth.
- Add eggs, one at a time, beating well after each
addition
- Beat in cream, vanilla and lemon peel until
blended.
- Pour mixture into crust.
- Bake 1 hour and 15 minutes or until center is set -
don't over bake.
- Cool cake in pan on wire rack
- When cool, cover and refrigerate 2 hours until well
chilled.
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| 1 2/3 Cups |
Sugar, divided |
| 1/4 Cup |
margarine
melted |
| 4 - 8oz pkgs |
cream cheese,
softened |
| 1/2 Cup |
whipping cream |
| 2 tsp |
Vanilla Extract |
| 2 tsp |
Grated Lemon
Peel |
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