Baked lemon cheesecake recipe

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A baked lemon flavored cheesecake topped with a sour cream vanilla mixture.
Preparation time: 20 minutes, Cooking time: 40 minutes, Serves: 8 - 10 


For the cheesecake crust
2 1/4 cup graham cracker or digestive biscuit crumbs
1/2 cup unsalted butter, melted

For the cheesecake filling
8 oz. (225 grams) cream cheese, softened
1 Tbsp lemon juice
1/2 cup sugar
1/4 cup milk
1/4 tsp salt
1/2 tsp vanilla
2 eggs

For the cheesecake topping
2 Tbsp sugar
1 cup sour cream
1/2 tsp vanilla essence


Prepare the cheesecake base
In a bowl combine the cookie crumbs and butter until you get a uniform mixture. Press the cookie and butter mixture onto the base and side of an 8 inch pie plate.

Preheat oven to 325 degrees Fahrenheit (160 Celsius).

Make the cheese filling
In a large bowl add the cream cheese and beat until fluffy. While beating, start adding the lemon juice, cup sugar, milk, salt and vanilla.

Add the eggs, one at a time and continue beating until the mixture is uniform.

Bake the cheesecake
Empty the cheese mixture into the cookie crust and bake for 25 to 30 minutes, or until the filling is set.

While the cheesecake is baking make the cheesecake topping. Combine the sugar, sour cream and vanilla essence until smooth. When the cheesecake is set, remove from the oven and spread the filling over the top. Return to the oven and bake for 10 more minutes.

Remove cheesecake from the oven, let it cool down completely and chill for at least 6 hours before serving.
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