Serves: 12

Ingredients:

Crust:

2 cups shortbread cookie crumbs

1/4 cup sugar

1/2 cup (1 stick) butter

Filling:

4 pkgs. (8 oz. each), softened

1 cup sugar

1/2 cup heavy cream

1 tbsp lemon zest

1/4 cup fresh lemon juice

2 tbsp flour

2 tsp vanilla extract

1 tsp lemon extract

8-10 drops yellow food coloring

5 eggs, room temperature

1 cup whipped cream, for topping

1 lemon, thinly sliced, seeds removed, for garnish

Instructions:

  1. Crust: Preheat oven to 325°F. Coat a 10″ springform pan with cooking spray.
  2. In a medium bowl, combine  cookie crumbs, sugar and butter. Press into bottom of prepared pan. Bake 10 minutes, then allow to cool.
  3. Filling: In a bowl, beat cream cheese and sugar on medium speed until smooth. Reduce speed to low and beat in heavy cream, lemon zest and juice, flour and vanilla and lemon extracts. Add food color, starting with 8 drops, but adding up to 2 more to achieve desired color. Add eggs and beat on low just until combined.
  4. Place springform pan on baking sheet. Carefully pour filling over crust. Bake 60-70 minutes or until center is almost set.
  5. Remove from oven and allow to cool completely. Refrigerate overnight.
  6. Run a knife around edge of cheesecake to separate from springform pan, then remove side wall. Gently run a knife between bottom of crust and base of pan to separate cheesecake. Place on a cake stand or serving platter. Top with whipped cream and lemon slices.