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  • Writer's pictureTommy Centola

Lemon Chiffon Cheesecake

This week is Halloween. Since this year has given us many tricks, I thought it would be appropriate to share a couple of treats this week. Her come the desserts.

2 pounds cream cheese, softened

1 cup granulated sugar

7 eggs

6 tablespoons freshly squeezed lemon juice

2 tablespoons lemon zest

1 1/2 teaspoons vanilla extract

1 pinch of salt

1 graham cracker pie crust

Preheat oven to 350℉.

In a mixing bowl with whisk attachment, beat the cream cheese and sugar together until smooth. Put mixer on medium speed and slowly add eggs one at a time. Scrape down the mixing bowl after adding each egg and before adding the next one. After adding all eggs, add the lemon jucice, lemon zest, vanilla, and salt; mix well. Pour the cheesecake mixture into the crust. Form a collar of aluminum foil around and under the pie pan to help prevent the crust from getting wet. Place the foil-wrapped pan into a larger pan and fill the larger pan 1/2 full with water. Bake for 60 minutes. Remove from oven and let cool at room temperature for 60 minutes. Then refrigerate for 4 to 5 hours or until thoroughly chilled.



Good Cooking, Good Eating and Good Living!!!

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