Nicole’s Lemon Cheesecake
Preheat oven to 325F.
- 200g unsalted butter (1/2 cup)
- 1/3 cup white sugar
- 1 ½ cups flour
- 1 bag vanilla sugar (or 1 tsp. vanilla extract)
Mix sugar, softened butter with hand mixer. Add flour, mix/knead into dough. Put dough into 10 inch spring mold and spread it evenly on bottom and 1 inch up sides, and compact it. Chill it in freezer for 10-15 minutes.
- 1 cup white sugar
- 4 eggs
- 2 250 g blocks Philadelphia non lite cream cheese
- 500 mL sour cream
- grated rind and juice of 2 organic lemons
Whip cream cheese until very smooth. Add sour cream, sugar, and eggs and continue to whip. Add grated lemon rind and juice all at once and again whip until creamy and smooth. Pour on top of chilled crust. Bake in oven at 325F for 45 minutes. Switch oven off and let sit for another 45 minutes. Open oven door and leave cheesecake inside for a final 45 minutes. Remove from oven and allow cheesecake to cool, then remove sides of spring pan. Cool to room temperature and refrigerate until well chilled.