Lemon Cheesecake

Ingredients

• 1.25 c

  Graham cracker crumbs for the crust

• 3/4 c

  Finely chopped nuts for the crust

• 1/4 c

  Sugar for the crust

• 1/3 c

  Butter, melted for the crust

• 4

  (8 oz) Packages cream cheese, softened

• 1.25 c

  Sugar

• 4

  Eggs

• 6

  Packets of True Lemon dissolved in 2 tablespoons water

  32 Count100 Count500 CountAdd to Cart
• 1 tbsp

  Vanilla extract

Directions

1. For the crust, in a bowl, combine crumbs, nuts, and sugar; stir in butter.
2. Press the crust onto the bottom of a greased 10-inch springform pan; set aside.
3. For the filling, in a mixing bowl, beat cream cheese and sugar until smooth.
4. Add eggs, beating on low speed just until combined.
5. Add True Lemon and vanilla; beat just until blended.
6. Pour mixture into crust.
7. Bake at 425 degrees F for 15 minutes, then lower oven temp to 350, and bake for another 60 min.
8. Turn oven off and crack oven door, leave cake in oven 30 min. Cool on rack, then overnight in refrigerator.
9. Decorate as desired - fresh fruit is best. Let stand at room temperature for 30 minutes before slicing.