Baked Vanilla Cheesecake

Baked Vanilla Cheesecake

Crust:

2 1/2 cups graham cracker crumbs

1/3 cup butter, melted

1 tbsp. sugar

 

Filling:

3 (8 oz.) packages cream cheese, softened

1 1/2 cups sugar

4 eggs

4 tsps. lemon juice

2 tsps. vanilla extract

pinch of salt

3 cups sour cream OR plain Greek yogurt

2 cups of your favorite pie filling (optional)

 

Preheat the oven to 325 degrees Fahrenheit  and lightly grease a 10" Spring-form pan.

 

In a medium bowl combine the crust ingredients. Press into the prepared pan and about 1 inch up the sides. Bake for 12-15 minutes or until firm. When done, reduce the heat to 275 degrees.

 

Meanwhile, beat cream cheese in a large bowl until smooth. Make sure to scrape the sides. Add sugar, eggs, lemon juice, vanilla and salt, Beat on low until smooth.

 

Add sour cream and beat on low until combined.

 

Pour into crust and smooth the top. Bake @ 275 degrees for about 2 hours or until set.

 

Turn off oven but let the cheesecake sit in the warm oven for 1 hour. Remove from oven to cool to room temperature before chilling in the fridge. Chill several hours or overnight.

 

Top with your favorite pie filling if so desired or serve with fresh fruit of your choice.

 

Store in the refrigerator for a few days or in the freezer.

 

 

 

 



Glazed Lemon Zucchini Loaf

Glazed Lemon Zucchini Loaf:

 2 cups flour

1/2 tsp salt

2 tsp baking powder

2 eggs

1/2 cup canola oil

1 1/3 cups sugar

2 tbsp lemon juice

1/2 cup buttermilk

zest of 1 lemon

1 cup peeled and grated zucchini
2 tbsp poppy seeds

Glaze ingredients:

1 cup icing sugar

2 tbsp lemon juice

1 tbsp milk

Mix flour, salt and baking powder in a medium bowl and set aside.

In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, buttermilk and lemon zest to this mixture. Blend all together.

Fold in zucchini and poppy seeds until it is mixed well.

Add dry mixture to the wet mixture and blend it all together until well combined.

Pour batter into a greased or lined loaf pan.

Bake @ 350 for 45-60 minutes or until tooth pick inserted at the top middle comes out dry.

While still warm, make glaze and spoon over the loaf. Let the glaze set before slicing and serving.

*Please note: I had to bake my loaf for the full 60 minutes. This will vary depending on your oven as well as the size of your loaf pan.