Lemon Cheesecake
CRUST:
1/3 cup margarine, melted
1 1/4 cups graham cracker crumbs
1/4 cup sugar
FILLING:
1 (8 ounce) package cream cheese, softened
12 ounces heavy cream
1/4 cup lemon juice
3 eggs, beaten 1 (3 ounce) package lemon pudding mix (not instant)
1/2 cup sugar
zest of 1 lemon
- Prepare crust and press into a springform pan.
- Beat creamcheese until fluffy.
- Add sugar until well mixed.Beat in cream.
- Beat in eggs one at a time and lemon juice.
- Pour into prepared pan.
- Bake at 300F for 60-75 minute
- Top with cherrries or favorite jam after cooling for at least 4-5 hours.