Lemon Chess Cheesecake
- 1½ cups graham cracker crumbs
- 1 tablespoon sugar
- 3 ounces butter (unsalted), melted
Make the graham crust:
Preheat oven to 350 degrees. Grease a 9-inch round cake pan and line the bottom with parchment.
Combine graham crumbs and sugar in a small bowl. Mix in the melted butter with your hands.
Press the graham mixture into the bottom and sides of the lined cake pan. The crust should go an inch up the sides. Let the crust chill in refrigerator while you make the filling..
Make the Chess pie filling:
In a large bowl, whisk together the sugar and flour. Add in the remaining ingredients until combined and pour into crust.
Bake for 20 minutes (filling will be slightly puffed - that' s ok!). Place the filling/crust in the freezer to cool for 10 minutes while you make the cheesecake batter.
Reduce oven heat to 325 degrees. Place a water bath in the oven.
Make the cheesecake batter:
In a KitchenAid bowl with the paddle attachment, beat cream cheese until smooth. Mix in the sugar on low/medium speed, followed by the eggs, one at a time. Scrape down bowl. Mix in the sour cream and vanilla.
Remove filling/crust from freezer. Pour the cheesecake batter into the pan.
Serving: 8g | Calories: 516kcal | Carbohydrates: 55g | Protein: 7g | Fat: 31g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 169mg | Sodium: 241mg | Potassium: 151mg | Fiber: 1g | Sugar: 45g | Vitamin A: 1054IU | Vitamin C: 2mg | Calcium: 92mg | Iron: 1mg