Name: Double Lemon Cheesecake
Yield: Serves 8
Ingredients: 12 ounces cream cheese, room temperature; 3/4 cup sugar; 2 eggs; 1/4 cup fresh lemon juice; 1 teaspoon grated lemon peel; 1 teaspoon vanilla extract; 1 purchased 9-inch graham cracker crust; 1 cup sour cream; 2 tablespoons sugar; 1 teaspoon vanilla extract

Recipe information

Yield
Serves 8

Ingredients

12 ounces cream cheese, room temperature

3/4 cup sugar

2 eggs

1/4 cup fresh lemon juice

1 teaspoon grated lemon peel

1 teaspoon vanilla extract

1 purchased 9-inch graham cracker crust

1 cup sour cream

2 tablespoons sugar

1 teaspoon vanilla extract

Preparation

Step 1
Preheat oven to 350°F. Blend first 6 ingredients in processor until smooth. Pour mixture into crust. Bake until cake filling is just set, about 35 minutes. Cool cheesecake slightly.
Step 2
Combine 1 cup sour cream, 2 tablespoons sugar and 1 teaspoon vanilla in small bowl. Spread mixture evenly over cheesecake. Bake 10 minutes. Cool. Refrigerate cake overnight. (Can be prepared 2 days ahead.) Cut into wedges and serve.