Creamy, smooth and lightly lemon flavored this 7-inch cheesecake is nice for smaller families!!
1 cup graham cracker crumbs
5 tbsp. melted butter
1 tbsp. granulated sugar
2 (8 oz.) packages cream cheese, at room temperature
3/4 cup granulated sugar
1/3 cup butter, melted and cooled
1/2 teaspoon lemon extract
Fresh strawberries, sliced
Preheat oven to 350 degrees F (180 C).
Combine crumbs, butter and sugar and press onto bottom of a 7-inch springform pan.
Bake for five minutes and set aside to cool.
Increase oven temperature to 375 degrees F (190 C).
In blender beat sugar, eggs and cream cheese; add butter and extract.
Pour into crust and bake for 15 – 20 minutes.
Cake will be loose in middle but will firm up after chilling.
Refrigerate overnight before removing sides of springform pan.
Slice into wedges and serve with fresh strawberries if you wish.
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