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Lemon Cheesecake

Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Servings 12

Ingredients

  • 9 sheets of graham crackers , usually one sleeve, crushed
  • 1 T . powdered sugar
  • 1/3 c . melted butter
  • 3 8 oz . packages cream cheese , softened at room temperature
  • 1 1/4 c . sugar
  • 6 eggs , separated
  • 2 c . greek yogurt
  • 1/3 c . flour
  • 2 tsp . vanilla
  • Lemon zest from one lemon
  • Juice from 1 lemon

Instructions

  • Mix cracker crumbs, powdered sugar, and butter together.
  • Press mixture onto the bottom and slightly up the sides of a greased 9" springform pan.
  • Place springform pan in the middle of a sheet of aluminum foil and fold up the sides and place on a jelly roll pan (this will prevent anything spilling into your oven).
  • In mixer on low speed, beat cream cheese until soft.
  • Gradually mix in sugar until light and fluffy.
  • Beat in egg yolks, one at a time.
  • Mix in sour cream, flour, vanilla, lemon rind, and lemon juice until smooth.
  • In a separate bowl, beat egg whites until stiff peaks.
  • Fold egg whites into cheese mixture.
  • Pour in prepared pan.
  • Bake at 350 degrees F for one hour and 15 minutes.
  • Turn oven off and leave cake in for one hour.
  • Remove and let cool on wire rack.
  • Refrigerate overnight.

Nutrition

Serving: 1g