I love lemon. Love it year round. It’s light and refreshing. This is a very creamy cheesecake that will not disappoint.
1 box of lemon flavored vanilla wafers
1 stick of butter, melted
4 8-ounce packages of cream cheese, room temperature
1 1/3 cup sugar
3 eggs, room temperature
1 teaspoon vanilla
2 capfuls lemon extract
2 Tablespoons corn starch
1 cup of four cream
Preheat oven to 325 degrees. In a food processor, crush vanilla wafers until crumb like. In a bowl, mix cookie crumbs and melted butter. Combine. Lightly spray a 10 inch springform pan with nonstick spray. Pat cookie crumbs on the bottom and half way up the sides. Place pan in freezer while you prepare cheesecake. By placing your pan in the freezer, it will set the crumbs.
In your mixing bowl, place 4 blocks of cream cheese. Beat until creamy. Add sugar and extracts and beat until combined. Add corn starch and mix well. Once everything has been combined, turn mixer off and whisk in sour cream. Pour into springform pan and bake for 1 hour 20 minutes. Cheesecake should be almost set when you take it out if the oven. Place on cooling rack and cool for 20. Run a knife around the edge and continue to cool until the cheesecake is room temperature. Once it’s room temperature, place in refrigerator for a minimum of 4 hours before serving or decorating. Enjoy!
I decorated my cheesecake with homemade whip cream, yellow sugar crystals and a lemon head hard candy. I used lemon curd on the serving plate.
Recipe inspired by Crumbs in my Mustachio.