This is the perfect cheesecake for summer. Normally, cheesecakes are too heavy for a summertime treat but this one is so light! It just melts in your mouth! You gotta try this for your next backyard bash this summer!
Montana Mom's Dynamic Cheesecake
Found in the Moosewood Cookbook
Prep time: 15 minutes
Baking time: 25 minutes, cooling period, then 8 minutes more
Makes 8-10 servings
Tips: Make this a day ahead so it will have plenty of time to set. Use a food processor or blender to make the graham cracker crumbs.
Preheat oven to 375 degrees F.
2 cups of graham cracker crumbs (use gluten-free crackers)
1/2 stick of butter or margarine, melted
Combine then press firmly into the bottom of a 10-inch springform pan.
16 oz (2 packages) cream cheese, softened
1/3 cup sugar (organic!)
1 1/2 tsp vanilla extract
3 tbs lemon juice (right from the lemon!)
1/2 tsp lemon rind (right from the lemon!)
Beat all filling ingredients together until smooth.
Pour onto crust and bake for 25 minutes, or until set. Remove from oven and cool to room temperature. You will need the oven again, so you can leave it on, or reheat it.
1 cup sour cream
3 tbs sugar
1/2 tsp vanilla extract
Blend topping ingredients well and pour on top of cooled cake.
Bake for 8 minutes. Remove from oven and cool to room temperature.
Then, cover tightly (still in the pan) and chill at least 12 hours.
Top with your favorite fruits and enjoy!
Would you try this recipe? What's your favorite cake recipe?
Linking up with Rainbows & Honeysuckle!