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
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!!!