Lemon Cheesecake

Oxmoor House
12 servings


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1/4 cup butter, melted
4 (8-ounce) packages cream cheese, softened
1 1/2 cups sugar
1 (8-ounce) container sour cream
1 tablespoon cornstarch
4 large eggs
1 tablespoon grated lemon rind
1/3 cup fresh lemon juice
1 teaspoon vanilla extract


Prep: 27 Minutes
Cook: 1 Hours
Other: 9 Hours

Stir together crushed biscotti and butter in a bowl. Press cookie crumb mixture into bottom and 1" up sides of an ungreased 9" springform pan.

Bake at 325° for 10 minutes; let cool.

Meanwhile, beat cream cheese at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add sour cream and cornstarch, beating just until combined. Add eggs, 1 at a time, beating just until yellow disappears. Stir in lemon rind and remaining ingredients. (Do not overbeat.) Pour batter into baked crust.

Bake at 325° for 50 minutes or until set. Turn off oven. Immediately run a knife around edge of pan, releasing sides. Close oven door, and let cheesecake stand in oven 1 hour.

Remove from oven; cool completely in pan on a wire rack. Cover and chill 8 hours.

Created date

August 2009