Lemon and Almond Cheesecake
Author: 
Serves: 8 servings
 
Ingredients
  • 1 cup graham cracker crumbs
  • ⅓ + 4 tablespoons sugar, divided
  • 2 teaspoons finely grated lemon peel, divided
  • 4 tablespoons unsalted butter, melted
  • 1 (8-ounce) package cream cheese, softened
  • 1 tablespoon lemon juice
  • 1 teaspoon pure almond extract, divided
  • 2 eggs
  • 1 cup sour cream
  • ½ cup sliced almonds, toasted
Instructions
  1. Preheat the oven to 325 degrees. In a medium bowl, stir together the cracker crumbs, 2 tablespoons of sugar, 1 teaspoon of lemon peel and the melted butter until well blended. Press evenly into the bottom and up the sides of a 9-inch pie pan and set aside.
  2. In a mixer bowl, beat the cream cheese and ⅓ cup of sugar at medium speed for 2 minutes or until fluffy. Add the lemon juice, remaining lemon peel and ½ teaspoon of almond extract. Add the eggs, one at a time, blending well after each addition. Transfer to the prepared crust and bake 22 to 25 minutes until the filling is set.
  3. Meanwhile, stir together the sour cream, remaining sugar and remaining extrast until smooth. Remove the cheesecake from the oven and gentle spread over the top. Return to the oven and bake another 5 minutes. Cool completely on a wire rack, then refrigerate at least 6 hours below slicing. Garnish with the toasted almonds and serve.
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/2025-05-easy-cheesy/