Luscious Lemon Cheesecake

• Vegetarian

• Produce

  • 5 tbsp Lemon peel

• Refrigerated

  • 5 Egg, cage free

• Condiments

  • 7 tbsp Lemon juice, freshly squeezed

• Baking & Spices

  • 2 1/2 cup Sugar, organic
  • 1 tsp Vanilla

• Snacks

  • 2 2/3 cups Graham crackers

• Dairy

  • 1 1/8 cup Butter
  • 24 oz Cream cheese

Found on greatgrubdelicioustreats.com

Ingredients

• 2⅔ cups graham crackers, crushed into crumbs
• ⅓ cup organic sugar
• ⅔ cup butter, melted
• 24 oz cream cheese
• 1¼ cup organic sugar
• 3 eggs, cage free
• 2 Tbs grated lemon peel
• 3 Tbs lemon juice, freshly squeezed
• 1 tsp vanilla
• 1 cup organic sugar
• 2 eggs, cage free
• ¼ cup lemon juice, freshly squeezed
• 3 Tbs grated lemon peel
• 6 Tbs butter, melted

Directions

• Preheat oven to 350°.
• In a large baggie, add graham crackers, a few at a time, and roll with a rolling pin to get fine crumbs. Continue this step until you have 2⅔ cups.
• Add to medium mixing bowl, along with the sugar. Stir until combined.
• Whisk in melted butter until graham crackers crumbs are well coated.
• Press graham cracker crumbs into either a 9 inch springform pan or a 9 inch deep dip pie plate.
• Cook for 13-15 minutes.
• Remove from oven and set aside.
• Whisk eggs in a small bowl and set aside.
• In a large mixing bowl, beat on medium speed, cream cheese and sugar until creamy and smooth.
• Beat in eggs on low speed.
• Stir in lemon juice, grated lemon peel and vanilla. Stir until blended.
• Add lemon cheesecake mixture to graham cracker crust.
• Bake for 45 minutes.
• Remove from oven and place on a cooling rack and cool for 10-15 minutes.
• Put cheesecake in the fridge for approximately 6 hours or overnight.
• In a small pan, whisk together eggs, sugar, lemon peel and juice until combined well.
• Add butter to pan and continue stirring constantly. Mixture will thicken and will be done when then lemon glaze mixture sticks to the back of a metal spoon.
• Remove from pan, put into a small bowl and let glaze cool for 15 minutes.
• Refrigerate covered until cold.
• Once cheesecake has chilled, remove from springform pan, if using, and add lemony glaze. If using a deep dish pie plate, top cheesecake with lemon glaze and enjoy!
• Keep refrigerated.