Lemon Dream Cheesecake

So I’ve been told by my dear friend Amy that this Lemon Cheesecake would make a fantastic dessert for a Bridal or Baby Shower. And you know what? I would have to agree with her! Since I live here in the Deep South let’s imagine for a moment you’re headed to a Bridal Shower held at plantation home that revels the one from "Gone with the Wind". Surprisingly it’s a slightly warmer morning than the day before last, yet the sun seems to be playing peek-a-boo with the soft billowy white clouds. You give yourself a nonverbal pat on the back for deciding to go ahead with the stylish wide brimmed, slightly floppy, hat that covers your bare shoulders perfectly. Thankfully though you wore a cool long flowy dress with dream like flowers melting from the top bodice. The stone pathway leading up to the large pillars is just what you need to bring your mind back to the present. Along the side of the large pillared porch your eyes finally rest upon the Bride brimming with bliss and complete contentment. She is surrounded by family and friends, as you get closer to them it quickly becomes apparent they are all having a lovely time. Glass pitchers of lemonade and sweet tea are resting on the most exquisitely painted floral trays. From what you could tell the shower was being held within the large garden trellis covered with vines of Wisteria. Blue Hydrangeas surrounded the bottom of the trellis along with other shrubs and plants. The beautiful fragrance of magnolias delightfully captures your senses as you go to wish the Bride well. She is truly excited you have come and that you brought one of your famous cheesecakes.

Lemon Dream Cheesecake RecipeLemon Dream Cheeseca30

Ingredients

• 2 cups graham cracker crumbs
• 6 tablespoons butter, melted
• 1/4 cup sugar
• 
  FILLING:
• 4 packages (8 ounces each) cream cheese, softened
• 1 cup sugar
• 1/2 cup heavy whipping cream
• 1/4 cup lemon juice
• 2 tablespoons all-purpose flour
• 1 tablespoon grated lemon peel
• 2-1/2 teaspoons vanilla extract
• 1 teaspoon lemon extract
• 10 drops yellow food coloring, optional
• 5 eggs, lightly beaten

ingredients Taste of Home

Directions

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.

• In a medium bowl, mix graham cracker crumbs, sugar with melted butter. Press onto bottom of springform pan.

          Wrap your springform pan with 2 layers of aluminum foil to prevent water in the water bath from seeping in. Then I placed it in a broiler pan .

• In a large bowl, mix cream cheese with sugar until smooth.  With a wooden spoon (or spatchula )blend in whipping cream, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in one at a time lemon juice, vanilla ,lemon extract, grated lemon peel , yellow food coloring and flour until nice and  smooth. There may still be little  tiny peices of cream cheese not fully mixed in thats ok. If you feel you need to give it a nice quick mix with the mixer at the very end go ahead , but if you go to long it could crack. Pour filling into prepared crust in springform pan and then add 1 inch of hot water around the foil wrapped springform pan. Then place in oven.
• Bake in preheated oven for 1 hour exactly with no peeking!! Turn the oven off, and let cake cool in oven with the DOOR CLOSED for 2 to 3 hours; this prevents cracking.  Don't even  take a peek unless your just looking through the window with the oven light on.Chill in refrigerator until serving. My directions