How to Make a Lemon Flavored Cheese Cake

Cheesecake is a favorite of many people and can be made in a hundred different flavors, styles and colors. A couple twists from a fresh lemon can turn your average New York cheesecake dish into a tangy, delicious treat.

Things You'll Need

• Tools: 2 mixing bowls Whisk 9-by-13-inch baking dish Electric mixer Spatula Mixing Spoons Ingredients: 1 cup crushed shortbread cookies 3 tbsp. finely chopped toasted almonds 1/4 cup melted butter 1 cup sugar 2 (8 oz.) packages of cream cheese 4 eggs 2 tsp. vanilla 2/3 cup sour cream Juice of two large lemons Zest of two large lemons

Instructions

1. Combine crushed shortbread cookies and almonds in a mixing bowl. Melt 1/4 cup butter and stir it into the crumbs with a whisk.

2. Pour the cookie crumb mixture into a glass baking dish. Press down on the cookie crust mixture with your fingertips to even it out. Form the crust as thick you desire. Set aside.

3. Zest the lemons and set the zest aside. Combine cream cheese and lemon juice. Beat with an electric mixer until smooth. Pour in sugar, vanilla, eggs and sour cream into the bowl and beat until the mixture is fluffy.

4. Add the zest of the one of the lemons and beat the mixture on low until it is mixed in. Pour the mixture into the baking dish with the crust on the bottom.

5. Bake the lemon-flavored cheese cake in the oven at 350 degrees for 35 to 40 minutes, or until slightly brown around the edges only.

6. Cool the cheese cake for 10 to 15 minutes. While it is cooling, sprinkle the zest from the last lemon over the top of the cheese cake. Place into the refrigerator and let it cool for two hours.

Tips & Warnings

• Add other decorations on top, such as curled lemon peels, candied lemon slices, lemon jelly or jam, lemon head candies or lemon flavored frostings. Refrigerate the remaining cheese cake after eating, do not leave out on tables or counter.

• Always be careful when working with hot ovens so you do not burn yourself.