Divine Cheesecake

Ingredients:

  • 1 cup graham cracker crumbs
  • 2 tablespoons sugar
  • 1/4 teaspoon cinnamon
  • 3 tablespoons butter, melted
  • 3 packages cream cheese, room temperature
  • 2 teaspoons grated lemon peel
  • 5 eggs
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 1 1/2 cups sour cream
  • 2 tablespoon sugar
  • 1/2 teaspoon vanilla

Directions:

  1. Combine cracker crumbs, sugar and cinnamon in a bowl.
  2. Pour melted butter over and stir until mixture comes together.
  3. Lightly grease sides and bottom of a nine inch springform pan.
  4. Press crumbs on bottom and two inches of sides of the pan.
  5. In a mixer, combine cream cheese, lemon peel, eggs, sugar and salt and beat until blended.
  6. Once blended beat the mixture for 10 minutes until mixture is smooth, creamy and pale.
  7. Pour into prepared pan.
  8. Cook 50 minutes in an oven heated to 350 degrees until cake is set and top feels firm.
  9. Let cake sit in pan on a wire rack for 20 minutes.
  10. The cake will continue to set and may crack on top.
  11. While the cake is cooling mix together the sour cream, sugar and vanilla until well blended.
  12. Pour topping over the cheesecake and bake another 10-12 minutes.
  13. Refrigerate until cold.
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Lemon Zucchini Bread

  • 1 cup Butter, soften
  • 4 eggs
  • 1 1/3 cup sugar
  • 1 cup buttermilk
  • 1/4 cup Sour Cream
  • Juice of 1 lemon (or 2 Tablespoons lemon juice)
  • Zest of 1 lemon
  • 1  zucchini
  • 4 cups All Purpose Flour
  • 4 teaspoons Baking Powder
  • 1 teaspoon Salt

1.  Preheat oven 350F and grease/line 4 loaf pans.

2.  Cream butter and sugar.  Add eggs individually and continue to beat.  Add buttermilk, lemon zest and zucchini.

3.  Mix all the dry ingredients.  Slowly add to batter.

4.  Add enough sour cream to make the dough smooth.

5.  Bake 50-65 minutes or till toothpick comes clean.

 

Source: http://foodwhores.org/2013/05/27/lemon-zucchini-bread/