 
NOTICE: Cook time may vary depending on quantities requested.
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| |
Crust |
| 2 cups |
graham cracker crumbs |
500 mL |
| 2 tbsp |
sugar |
30 mL |
| 1/2 cup |
Lactantia Butter melted |
125 mL |
| |
Filling |
| 3 pkgs |
Lactantia Original Cream Cheese, or Lactantia Light Cream Cheese softened |
3 × 250 g |
| 3 |
large eggs |
3 |
| 3/4 cup |
sugar |
175 mL |
| 1/4 cup |
lemon juice (optional) |
50 mL |
| 2 tsp |
lemon peel, grated (optional) |
10 mL |
| 2 tsp |
vanilla |
10 mL |
PREPARATION
- Preheat oven to 325ºF (180ºC). Spray 9” (22.5 cm) springform pan with cooking spray. Press graham crumb crust onto bottom and at least 1 inch (2.5cm) up sides of pan. Bake 5 minutes and cool.
- Combine sugar, butter and graham cracker crumbs in a medium sized bowl. Beat softened cream cheese with mixer, do not overbeat. Add sugar and blend well. Add eggs, one at a time, beating after each addition. Add lemon juice, lemon peel and vanilla, mix carefully.
- Pour cheese mixture into pre-baked crust and bake 45-50 minutes or until almost cooked. The center will be
Baking Tips:
-Cream cheese should be at room temperature.
-For a smooth cheesecake, scrape down sides of bowl continually during the mixing process.
-Cheesecakes do not set until completely cool and chilled.
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