3-Step Lemon Cheesecake
Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | packages |
cream cheese
(8 oz), softened |
|
| ½ | cup |
sugar
|
|
| 1 | tablespoon |
lemon juice
fresh |
|
| ½ | teaspoon |
lemon zest
grated |
|
| ½ | teaspoon |
vanilla extract
|
|
| 2 | large |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | packages |
cream cheese
(8 oz), softened |
|
| 118 | ml |
sugar
|
|
| 15 | ml |
lemon juice
fresh |
|
| 2.5 | ml |
lemon zest
grated |
|
| 2.5 | ml |
vanilla extract
|
|
| 2 | large |
eggs
|
|
Directions
Mix cream cheese, sugar, lemon juice and peel and vanilla.
Add eggs. Pour into crust. Bake at 350℉ (180℃) for 40 minutes or until center is almost set.
Cool; refrigerate at least 3 hours.
Garnish with whipped cream and lemon slices.
Makes 8 servings.
*May also use Neufchatel cheese, ⅓ less fat cream cheese.
