Wyllie Fox Farm Recipe-Dynamite Lemon Cheesecake

Dynamite Lemon Cheesecake

Recipe from the Wyllie Fox Farm Kitchen

Crust:                      14 graham crackers
                                ½ stick butter
                                3 tbsp honey
                                1 tbsp flour

Filling:                    4 eggs
                                16 oz cream cheese
                                1/3 cup sugar
                                1 tsp vanilla
                                juice & zest from 1 lemon

Topping:                1 pint sour cream
                                ½ cup sugar
                                1 tsp vanilla

Preheat oven to 375°. Process graham crackers in a food processor until finely crumbed. With processor running, add flour, butter in pieces, and honey, until well combined. Empty into a 9” spring-form cake pan; press firmly onto bottom and
1–3/4“ up sides of pan.

With a hand-held mixer, beat eggs, then add sugar and blend until smooth. Add cream cheese, lemon juice, lemon zest and vanilla and mix until well combined. Pour into crust and bake 25 minutes or until set. Remove from oven & let cool for 10 minutes.

With mixer, thoroughly blend sour cream, sugar & vanilla, then pour on top of baked cheesecake. Return to oven for 5-8 minutes.

Let refrigerate for 12 hours to set.

Serves 10