Lemony Cheesecake

Somehow my two favourite flavours these days are peanut butter and lemon.  Not together though!  I just love the clean, bright flavour of lemon.  This cheesecake is creamy, lemony, and light - a perfect combination!  Not too heavy after a big meal.

This recipe comes from the Company's Coming series. 

GRAHAM CRACKER CRUST
1/3 cup butter
1 1/2 cups graham cracker crumbs
1/4 cup brown sugar
 
CHEESECAKE FILLING
2 8 oz packages cream cheese, softened
1 cup granulated sugar 
3 eggs 
3 Tbsp Lemon Juice
 1 tsp.Grated lemon zest 
 
SOUR CREAM TOPPING
2 cups sour cream
3 Tbsp granulated sugar 

 
Graham Cracker Crust: Melt butter in small saucepan on low. Remove from heat. Add crumbs and sugar. Stir until well mixed. Press firmly into un ungreased 10" springform pan or a 9X9 pan.  Bake at 350 degrees oven for 10 minutes.  Cool.

Cheesecake Filling: Beat cream cheese until smooth and creamy.  Beat in eggs, 1 at a time.  Add next 3 ingredients. Stir.  Spread in crumb-lined pan. Bake in 350°F (180°C) oven for about 30 minutes until firm.

Sour Cream Topping: Combine sour cream and sugar in small bowl. Spread over filling. Bake for 10 to 12 minutes until set. Let stand on wire rack until cool. Chill until set. Cuts into 12 pieces.

Enjoy!