Bistro Cheesecake
Ingredients
- 6 oz graham crackers, coarsely broken ⓘ
- 2/3 cup ground almonds
- 1/4 cup heavy cream ⓘ
- 5 1/2 tbsp butter, melted ⓘ
- -1 None Lemon Filling ⓘ
- 27 oz cream cheese, at room temperature ⓘ
- 3/4 cup granulated sugar ⓘ
- 2 None large eggs ⓘ
- 1 None lemon, zested ⓘ
- 1 tbsp lemon juice ⓘ
- -1 None Topping ⓘ
- 1 1/2 cups sour cream ⓘ
- 2 tbsp sugar ⓘ
- 1/2 tsp vanilla extract ⓘ
Instructions
- Preheat oven to 375°F.
- To make the cookie base, in a food processor, process graham crackers to fine crumbs. Transfer to a bowl and mix with ground almonds, cream and melted butter. Press firmly into the base of a 9 1/2 inch springform and 2 inches up the sides. Chill.
- To make the lemon filling, beat cream cheese and sugar until smooth. Add eggs, 1 at a time, beating well after each addition. Beat in lemon zest and lemon juice. Transfer to prepared pan and bake for 30 mins. Remove cheesecake from oven and set aside to cool.
- Increase oven to 425°F.
- To make the topping, beat sour cream, sugar and vanilla extract until smooth. Pour over cheesecake. Bake for 5 mins, until glazed and shiny. Remove from oven and let cool. Chill overnight or for at least 6 hours. Dust with grated nutmeg then cut and serve.
Nutrition & Diet Analysis (per serving)
1156
kcal
58% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).