Luscious, Light and Elegant

Cheesecake is one of the easiest desserts to make. As long as you have enough time to cook it and cool it, it requires hardly any effort.

Lemon Cheesecake

1 cup roasted ground hazelnuts
1 cup graham cracker crumbs
4 tablespoons powdered sugar
6 tablespoons melted butter
16 oz sour cream
3 – 8oz packages of cream cheese
2 cups sugar
juice and rind of 1 lemon
2 teaspoons lemon extract
5 eggs

Pre-heat the oven to 350 degrees. Mix the hazelnuts, graham cracker, powdered sugar and butter in the bottom of a 10-inch spring form pan. Once it is all combined so that the butter is evenly distributed, press it into an even layer at the bottom of the ban and about ¼ to ½ inch up the side of the pan.

In a large stand mixer, beat the sour cream. By starting with the sour cream, the cream cheese will not stick. Add in the cream cheese, starting on low then moving til hi till the dairy products are lighter and fluffier and not lumpy. Add the sugar, lemon juice, lemon zest and lemon extract. Keep beating until it is as smooth as possible. Turn off the beater and add in the eggs. Turn the mixer on to medium and beat just long enough to combine. It is important to only mix the eggs a minimal amount so that the cheesecake won’t crack when baking.

Place the cheesecake in the oven for 1 hour, until the top is lightly brown and the cake is puffy. Chill the cake on a rack to room temperature then in the refrigerator over night.


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