I’ve started the year out trying out cheese cake recipes. I know that we are all coming off the heavy eating holiday’s but this is a pretty good recipe that is packed with protein and very little fat. I love this recipe and I’m hoping that you will too.
Easy Lemon Cheesecake
- 1 cup all purpose flour
- ½ cup ground almonds
- ¼ cup granulated sugar
- ½ cup unsalted butter
- ¼ tsp. Almond Extract
- 6 – 8 oz. packages of softened cream cheese. (I leave mine out over night, but at least 12 hours)
- 1 – 14 oz. Can of sweetened condensed milk
- 2 – 3.4 oz packages of Lemon Pudding
- 5 large eggs
- 1 ½ teaspoons of Pure Lemon Extract
- Garnish with whipped cream and slivered Almonds
For the Crust: Add the flour, almonds, sugar to a food processor and pulse a couple of times to combine. Add the butter and and Almond extract to the processor and process until all the ingredients are combined and crumbly. Pour into an 8 inch spring form pan and press to the bottom and up the sides about an inch. Refrigerate for 30 minutes.
For the filling: Preheat the oven to 350º
In a large bowl beat the cream cheese, milk and pudding mixes until smooth. I used my big stand mixer for this. Add the eggs and Lemon Extract, beat on low speed until just combined. Pour over the crust. Place on a baking sheet and place it in the center of the oven. On the rack under the cake place a pan into the oven. Add water to that pan, to keep the oven moist. (This prevents the cake from cracking) Bake for 55 to 60 minutes or until center is almost set. Remove the pan from the oven and set on a wire rack to cool. For ten minutes. Carefully run a knife around the edge of the pan to loosen and the cool for 1 hour longer. Refrigerate for at least 8 hours. Loosen and remove the spring form ring. Serve with the garnish of Whipped cream and Slivered Almonds.