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Lemon Mist Cheesecake

Best Lemon Cheesecake
Prep Time30 minutes
Active Time55 minutes
Total Time1 hour 25 minutes
Course: Dessert
Keyword: cheesecake
Yield: 10 Servings
Author: sunshineneutraceuticals
Cost: $14

Equipment

  • Spring Form Pan
  • Plastic juicer
  • Large Roasting Pan for Water Bath
  • Oven turkey bags
  • Food processor with a metal blade
  • Wooden Spoon
  • rubber spatula
  • Knife for slicing lemon

Materials

  • 1 1/2 cups Nilla Lemon Cookies
  • 1/4 cup Unsalted melted butter
  • 3 eggs, Large
  • 1 cup Granulated sugar
  • 4 8 oz Cream cheese, softened
  • 1 lemon
  • 1 tsp vanilla extract

Instructions

  • Collect all necessary ingredients needed to make the cheesecake.
    Ingredients for lemon mist cheesecake
  • Place 25-30 lemon Nilla Wafer cookies into a food processor fitted with a metal blade.
    lemon cookies in food processor
  • Process the cookies until fine crumbs form.
    lemon cooke crumbs
  • Place 1/4 cup unsalted butter in microwave and heat until melted. Add melted butter to cookie crumbs. Mix until blended.
    1/4 cup butter
  • Press cookie crumb mixture evenly into the bottom of a 9-inch greased springform pan and place it into the freezer.
    cooke crust
  • Clean out the food processor bowl and add the cream cheese and sugar into the clean bowl. Process until smooth.
    cream cheese and sugar
  • Add cracked eggs one at a time mixing until just blended.
    3 cracked eggs
  • Zest one lemon, cut it in half and juice it using the hand juicer.
    lemons and juicer
  • add the lemon juice, lemon zest, and vanilla to the cream cheese mixture and mix until just blended.
    lemon zest and juice of one lemon
  • Pour final cheesecake mixture evenly into frozen crust.
    cheesecake prior to baking
  • Place cheesecake into a turkey oven bag. Place this into a preheated water bath and cook in a 325 degrees F oven for 55 minutes or until the center of the cheesecake just jiggles.
    cheesecake in turkey bag
  • Carefully remove the cheesecake from the water bath and place on a wire rack to cool for two hours. Cover with plastic wrap and refrigerate for at least six hours prior to serving.
    cooked cheesecake