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Savor a serving of this indulgent special-occasion dessert. One cheesecake makes enough for 16 servings.
Omit graham cracker crumbs. Increase sugar for the crust to 1/3 cup and butter to 1/2 cup (1 stick). To prepare the crust, beat the 1/2 cup softened butter or margarine and 1/3 cup sugar with electric mixer on medium speed until light and fluffy. Blend in 1/4 tsp. vanilla. Add 1 cup flour; mix well. Reserve 1/2 cup of the dough; spread remaining dough onto bottom of 9-inch springform pan. Spread reserved 1/2 cup dough 1-1/4 inches up side of pan. Bake at 325°F for 10 minutes; cool. Prepare cheesecake filling as directed; pour into crust. Bake as directed.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Didnt have the lemon zest or juice but it was still wonderful and easy to make.
I think the next time I make it I will leave out the lemon juice and zest because it does give it a strong lemon flavor. Still very good though!
Made it for an event at work. Everyone loved it. Even asked to make it for a birthday a week later! Plan on making more.