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Sweet Lemon Cheesecake

Sweet, creamy and insanely rich... cheesecake lovers will flip over this easy dessert. Adapted from a recipe by King Arthur Flour. Serves 9-10 people.

Course: Dessert
Ingredients
FOR THE CRUST
  • 3/4 cup all-purpose flour (unbleached)
  • 1 cup almond flour
  • 1/2 cup confectioner's sugar
  • 3/8 teaspoon kosher salt
  • 2 lemons (grated peel)
  • 6 tablespoons unsalted butter, softened
FOR THE FILLING
  • 3 8-ounce packages of cream cheese, room temperature
  • 1-1/2 cups granulated sugar
  • 2 tablespoon all-purpose flour (unbleached)
  • 1 lemon, grated peel
  • 1/4 teaspoon kosher salt
  • 3 teaspoon lemon oil (optional) or 3 tsp lemon juice.
  • 4 eggs
  • 1/4 cup sour cream
  • 2 tablespoon lemon juice powder (optional)
Instructions
LET'S MAKE THE CRUST

  1. Whisk, flour, almond flour and confectioners' sugar, alt and lemon zest.

  2. Cut in the butter and chop until even crumbs form.

  3. Press into a 8-9-inch springform pan. Press the crumbs across the bottom of the pan and then, push the crust evenly up the side of the pan as possible for a taller crust.

  4. Preheat oven to 350 degrees, F.

  5. Prick the bottom of the crust with a fork and chill in the freezer for 15 minutes.

  6. Remove the crust from the freezer and cover the bottom of the pan with a piece of parchment paper.

  7. Pour ceramic pie weights into pan. You can also use raw beans or rice. Bake for about 15 minutes. This is called "Blind Baking".

  8. Blind baking helps to prevent the crust from puffing up during the baking process. Blind baking gives the crust a head start before any wet filling is added. This helps prevent the filling from soaking into the crust and making it soggy.

  9. Remove from oven. Set aside and allow crust to cool completely.

  10. Reduce oven temperature to 325 degrees.

LET'S MAKE THE FILLING

  1. Mix the cream cheese, sugar and flour in a stand mixer (on low speed) until there are no lumps.

  2. Add the lemon zest salt and one egg.

  3. Scrape down the side of the mixing bowl and add the remaining eggs, one at a time. Make sure each egg is fully incorporated into the mix before adding the next.

  4. Mix in the sour cream.

  5. Pour the filling over the cooled crust and bake for 55 minutes.

  6. Turn off the oven and leave the door propped open. Allow the cheesecake to rest in the oven for an hour.

  7. Remove cake from oven and allow cake to cool. Refrigerate until you want to serve it.

  8. Just before serving, top oven with cherry filling or another favorite fruit topping.