Golden Lemon Cheesecake
1 cup graham cracker crumbs
1/4 cup butter , melted
1/4 cup granulated sugar
2 teaspoon lemon rind
2 (8 ounce) packages cream cheese, softened
1/2 cup sour cream
3/4 cup granulated sugar
1 tablespoon cornstarch
2 teaspoon grated lemon rind
- Perfect Results Springfrom Set (8 in. springform pan used)
Preheat oven to 325º. Lightly spray springfrom with vegetable spray.
In a medium bowl, stir together graham cracker crumbs, lemon rind and sugar. Stir in butter, mix well. Press mixture into bottom prepared springform pan. Bake 8 minutes. Remove from oven, cool.
In large mixer bowl, beat cream cheese until light and fluffy. Beat in sour cream and eggs one at a time. Beat in sugar, cornstarch, vanilla and lemon rind until mixture is smooth. Pour into cooled crust. Place a shallow pan of water on bottom rack. Place springform pan on cookie sheet. Bake 1-1/4 hours or until puffed and golden brown (top will be slightly cracked all over). Turn oven off and leave 1 hour with oven door ajar. Cool and refrigerate at least 4 hours.
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