Lemon Cheesecake

Ingredients

2 cups graham cracker crumbs

6 tablespoons butter, melted

1/4 cup sugar

FILLING:

4 packages (8 ounces each) cream cheese, softened

1 cup sugar

1/2 cup heavy whipping cream

1/4 cup lemon juice

2 tablespoons all-purpose flour

1 tablespoon grated lemon peel

2-1/2 teaspoons vanilla extract

1 teaspoon lemon extract

10 drops yellow food coloring, optional

5 eggs, lightly beaten

Directions

Preheat oven to 325°. In a small bowl, combine cracker crumbs, butter and sugar. Press onto bottom and 2 in. up sides of a greased 10-in. springform pan. Place pan on a baking sheet. Bake 10 minutes. Cool on a wire rack.
In a large bowl, beat cream cheese and sugar until smooth. Beat in cream, lemon juice, flour, lemon peel, extracts and food coloring if desired. Add eggs; beat on low speed just until combined. Pour into crust. Return pan to baking sheet.
Bake 55-65 minutes or until center is almost set. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour. Refrigerate overnight. Remove sides of pan.

Never Lose Track of Your Favorite Recipes.