Creamy Lemon Cheesecake

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I’m still sick and it is messing up my life. My house is a mess, my social life is a mess and I haven’t been posting on here. Once I get home from work I just want to sleep. I’ve been going to sleep at 7pm. It’s insane.

I realized because I have been absent I haven’t told the pumpkin story on here yet. I know that it’s a little while after Halloween, but please forgive me. The past 2 years we have carved a pumpkin. Last year we made it the Batman symbol and this year we did a shooting star.

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Last year we lived in a city and I didn’t want to put the pumpkin outside because I thought someone would smash it. We had a big window in the front of our house, so we sat the pumpkin on the radiator by the window. Well within about a week the pumpkin had gone moldy from the heat. This year we live in a residential neighborhood, so I wasn’t worried about someone smashing the pumpkin. A deer ate our pumpkin this year. Like on night 2 of it being outside. We have to think of a way for our pumpkin to die next year. I think it is now a tradition.

Anyway, cheesecake. I made this for Anthony’s birthday a few weeks ago. It is my first cheesecake ever. I bought a pre-made crust, but next time I will try to make my own because I didn’t really like the pre-made one. The cheesecake wasn’t that hard to make. I thought it was going to be much harder. And it tasted amazing. It did not last long in our house. I am drooling just thinking about it. The hard part is getting the cheesecake not to crack. I followed the no cracking directions perfectly, but mine still cracked. If you have any tips on what you do, let me know! Honestly though, who cares about the cracks as long as it tastes amazing and this cheesecake did.


Creamy Lemon Cheesecake

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Yields – 8 servings

Prep Time – 20 minutes

Cook Time – 1 hour and 10 minutes

Cool Time – 1 hour

Ingredients –

  • 1 pre-made graham cracker pie crust
  • 2 blocks of cream cheese softened (I put them in warm water for 10 minutes to soften them)
  • 3 eggs
  • 1 cup of sour cream
  • 3/4 cup of sugar
  • 1 TBSP lemon juice (I would use the zest next time too to make it more lemony)

Directions –

  1. Add the 2 packages of cream cheese to your mixer and beat until there are no lumps.
  2. Add the eggs 1 at a time to the cream cheese.
  3. Gradually add the sugar and beat for about 1 1/2 minutes until all combined.
  4. Add the lemon juice and sour cream to the mixture.
  5. Pour into your crust.
  6. Bake on 250 for 10 minutes and then raise the temperature up to 350. Cook for about an hour and 10 minutes or until the cheesecake is just slightly jiggly in the middle.
  7. Turn off the oven and let it cool in the oven for an hour.
  8. Remove from oven, cover and place in the refrigerator overnight.
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4 comments

  1. Amy @ Fearless Homemaker says:

    Agree, who cares about cracks if it tastes good! And you should definitely do a homemade crust next time if you didn’t like the store-bought. Some crusts can be challenging to make, but graham cracker crusts are SUPER easy and quick. =) Can’t wait to hear about the fate of your 2015 pumpkin, ha!

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