Tuesday, February 14, 2017

Lemon Cheesecake

First I preheated my oven to 325 degrees. To start off my cheesecake I put 4, 8 ounce blocks of cream cheese into the kitchen aid with the paddle attachment. While that is mixing to a soft cream, with no lumps, you can make your crust. To make my crust I took 2 cups of crushed rice crisps, 1/4 cup butter, and 1/2 c sugar. I mixed all that together and put it into the cheesecake pan and padded it down so it was flat. Once my cream cheese was soft with no lumps I put in 1 1/2 cup of sugar and 4 eggs. While all that was mixing together I got a lemon out and a cheese grater and grated the zest off of one lemon. Once that was done and the cheesecake mix was well mixed I added the lemon zest and let that mix in. When Everything got mixed together I put it into the cheesecake pan. I put the uncooked cheesecake into the oven for 50-60 minutes. Once my cheesecake was done I put it in the fridge for several hours.
My cheesecake was very smooth and sweet. After having my cheesecake in the fridge for so long the crust was soggy and not very good. The actual cheesecake was delicious! I love lemons so I thought it was very sweet and not very sour. I didn't like how the zest make it kind of chunky. I would definitely make it again.

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