1/8/12

lemon cheesecake...


I'm excited to start off my 2012 baking business with this special lemon cheesecake that I made for my friend & students yesterday. Thank you to Annie for choosing Bonbini to celebrated her birthday.

In the near future, I'll include made-to-order cakes, cupcakes, pastries and hand-dipped chocolates that can all be custom ordered for parties, events, gifts for someone special. Stay tuned!

Ingredients:
(adapted from here)

CRUST:
1 1/2 cups graham cracker crumbs
1 1/2 cups almond, finely chopped
1/4 cup sugar
1/4 teaspoon salt
1/2 cup butter, melted

FILLING:
4 (8 ounce) packages cream cheese, softened
1 1/4 cups sugar
4 eggs
1 tablespoon lemon juice
2 teaspoons grated lemon peel
1/2 teaspoon vanilla paste
1/4 teaspoon salt

TOPPING:
2 cups sour cream
1/4 cup sugar
1 teaspoon grated lemon zest
1/2 teaspoon vanilla paste

Preparation:

1. In a bowl, combine crumbs, almond and sugar; stir in butter. Press onto the bottom and up to the sides of a greased 10" springform pan. Bake at 325 degrees F for 10 minutes.
2. In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs, beating on low speed just until combined. Add lemon juice, zest, vanilla and salt; beat just until blended. Pour into cooled crust. Wrap the bottom of the pan with aluminum foil.
3. Bake in a water bath at 325 degrees F for an hour or until center is almost set. Remove from the oven, let stand for 5 minutes.
4. Combine topping ingredients, then spread over filling. Return to the oven for 5 minutes. Cool completely at room temperature.
5. Refrigerate overnight.


2 comments:

Katie Boudier said...

What about French macarons?!?!!?

Thip said...

oh yes, also french macarons. :)

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