Lemon Cheesecake with Citrus Mint Topping
Recipe type: Dessert
Serves: 10-12
  • 3-8oz packs of cream cheese, not whipped, at room temperature. (I use Philadelphia Cream Cheese)
  • 1¼ cups granulated sugar
  • 3 eggs
  • 8oz sour cream
  • 2 tablespoons all-purpose flour
  • 2 teaspoons pure vanilla extract
  • Zest of 1 lemon
  • For the Crust
  • 1½ cups graham crackers
  • 5 tablespoons melted butter
  • ½ cup granulated sugar
  • ¼ teaspoon kosher salt
  • For the Citrus Topping:
  • 1 lemon
  • 1 orange
  • 1 clementine
  • About 10 whole, fresh mint leaves
  1. Preheat oven to 350 F.
  2. In a stand mixer fitted with a paddle attachment, cream the cream cheese well. Add sugar and mix well. Add eggs one at a time, mixing after each addition. Then, add sour cream, flour, vanilla and lemon zest, mixing very well after each addition. Set aside.
  3. For the crust, put the graham crackers in a food processer fitted with a metal blade. Process until fine.
  4. Pour crumbs into a small bowl and mix in butter, sugar and salt. Press into the bottom of a spring-form pan. Pour the cheesecake batter into the prepared crust and bake for 50-55 minutes on a cookie sheet.
  5. Let cool.
Recipe by My Fair Hostess at https://rachelkor.com/lemon-cheesecake-with-citrus-mint-topping/