Creamy Lemon Cheesecake Recipe
This Creamy Lemon Cheesecake received such rave reviews from all. Pamper everyone with Creamy Lemon Cheesecake as Dessert. The primary ingredient in Creamy Lemon Cheesecake is always Cheese. You don't have to be an expert to judge how delicious and flavorful this dish is.
Ingredients
Crust
1 cup graham cracker crumbs
1/4 cup sugar
3 tablespoons CRISCO® PURITAN® Oil
Filling
3 ounces Neufchatel cheese, softened
2 cups low fat (1%) cottage cheese
1/2 cup sugar
2 egg whites
1 teaspoon freshly grated lemon peel
3 tablespoons fresh lemon juice
1 teaspoon vanilla
Directions
For Crust, heat oven to 350°F.
Combine graham cracker crumbs, sugar, and Crisco® Puritan® Oil in 9-inch pie plate.
Mix well with fork.
Press firmly against bottom and halfway up side of pie plate.
For Filling, blend Neufchatel and cottage cheese in food processor or blender until completely smooth.
Add remaining ingredients.
Blend well.
Pour mixture into crust.
Bake at 350°F for 30 minutes.
Turn oven off; allow cheesecake to remain in oven for 5 minutes.
Remove from oven; cool.
Refrigerate.
Cut into wedges.
Garnish with fresh fruit, if desired.
Combine graham cracker crumbs, sugar, and Crisco® Puritan® Oil in 9-inch pie plate.
Mix well with fork.
Press firmly against bottom and halfway up side of pie plate.
For Filling, blend Neufchatel and cottage cheese in food processor or blender until completely smooth.
Add remaining ingredients.
Blend well.
Pour mixture into crust.
Bake at 350°F for 30 minutes.
Turn oven off; allow cheesecake to remain in oven for 5 minutes.
Remove from oven; cool.
Refrigerate.
Cut into wedges.
Garnish with fresh fruit, if desired.
