Double Lemon Cheesecake Recipe

Double Lemon Cheesecake Recipe

  • 12 ounces cream cheese, room temperature
  • 3/4 cup sugar
  • 2 eggs
  • 1/4 cup fresh lemon juice
  • 1 teaspoon grated lemon peel
  • 1 teaspoon vanilla extract
  • 1 purchased 9-inch graham cracker crust
  • 1 cup sour cream
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract
  1. Preheat oven to 350°F. Blend first 6 ingredients in processor until smooth. Pour mixture into crust. Bake until cake filling is just set, about 35 minutes. Cool cheesecake slightly.
  2. Combine 1 cup sour cream, 2 tablespoons sugar and 1 teaspoon vanilla in small bowl. Spread mixture evenly over cheesecake. Bake 10 minutes. Cool. Refrigerate cake overnight. (Can be prepared 2 days ahead.) Cut into wedges and serve.
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