Lemon Cheesecake

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             FOOD FUNNY
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Here's a cute one from Rosemary Zwick:

When I was an infant, my mother had to work and hired a French girl to
be my nanny. My parents didn't know it but instead of the usual strained
baby food, she gave me pureed goose livers as a steady diet. To this
day, Mom credits the nanny for pâté training me.

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             TODAY'S RECIPE
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Some people prefer their cheesecakes light and airy but I prefer mine rich and dense, as in this recipe.

Lemon Cheesecake

2 Tbs (30 ml) butter, melted
1/4 cup (60 ml) Graham cracker crumbs, or cookie crumbs of your choice
2 lbs (900 g) cream cheese
1 1/4 cups (310 ml) sugar
4 eggs
Grated zest and juice of 1 lemon
2 tsp (10 ml) vanilla extract
1/4 cup (60 ml) heavy cream
1/4 cup (60 ml) sour cream

Brush the bottom and sides of a 9-inch (23 cm) springform pan with the
melted butter. Coat the bottom evenly with the crumbs and set aside.
Beat the cream cheese with an electric beater until smooth. Add the
sugar gradually, beating until dissolved. Continue beating while adding
the eggs one at a time, scraping down the sides of the bowl before
adding the next egg. Add the lemon zest, juice, and vanilla, and beat
until incorporated. Remove the bowl from the mixer and stir in the heavy
cream and sour cream. Pour the batter into the springform pan and bake
in a preheated 500F (260C) for 10 minutes. Reduce the temperature to
200F (90C), leaving the oven door open until the temperature is reduced.
Bake about 1 hour, until the cheesecake is firm around the edges but
still jiggles in the center when the pan is moved. Cool to room
temperature on a wire rack and chill in the refrigerator for at least 2 hours before serving.
Serves 12 to 16.
Received on Thu Feb 26 18:45:33 2009