Double Lemon Cheesecake

Recipe Ingredients

12 oz	340g	Cream cheese - room temperature
3/4 cup	148g / 5.2oz	Sugar
2		Eggs
1/4 cup	59ml	Fresh lemon juice
1 teaspoon	5ml	Grated lemon peel
1 teaspoon	5ml	Vanilla
1		Purchased 9-inch graham cracker crust
1 cup	237ml	Sour cream
2 tablespoons	30ml	Sugar
1 teaspoon	5ml	Vanilla

Recipe Instructions

Preheat oven to 350 degrees. 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.

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.

This recipe yields 8 servings.

Source:
Bon Appetit, November 1991

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