Lemon Cheesecake is a great addition to any spring brunch or special event. The light citrus flavor and pastel yellow color make lemon cheesecake the perfect dessert to serve friends and family this Easter.

Lemon Cheesecake

Ingredients:

Crust:
1 cup graham cracker crumbs
1/2 cup chopped pecans [use additional graham cracker crumbs for a nut-free crust]
1/4 cup butter, melted

Filling:
2 (8 oz.) packages cream cheese, softened [use light cream cheese for a reduced fat dessert]
1/2 cup sugar
1 small lemon, juiced
1 tsp grated lemon peel
1/2 tsp vanilla
2 eggs at room temperature, separated

Lemon Sauce [recipe follows]
Whipped cream, mint, and additional lemon zest, to garnish [optional]

Directions:

1. Preheat the oven to 325 degrees.

2. Combine the graham cracker crumbs, pecans, and melted butter. Press onto the bottom of a greased 9-inch springform pan. If you do not own a springform pan, feel free to use a traditional or deep dish pie pan. The cheesecake will taste just as good, but you will not be able to remove the cheesecake from the pan to serve. Use a decorative or festive pan if the dessert will be part of a dessert spread or buffet.

3. Bake for 10 minutes. Set aside and reduce the oven temperature to 300 degrees.

4. Combine cream cheese, sugar, juice, rind and vanilla in a large mixing bowl. Beat with an electric mixer [or stand mixer] on medium speed until smooth. Add the egg yolks one at a time, beating on low speed after each addition.

6. In a separate small bowl, beat the egg whites into stiff peaks. Gently fold the egg whites into the filling. Pour over the crust.

7. Bake at 300 degrees for 45 minutes, or until center is almost set. Set aside to cool. Chill overnight.

Lemon sauce

1/4 cup sugar
1 TB cornstarch
dash salt
1/2 cup water
1 TB butter
1 tsp grated lemon peel
1 small lemon, juiced

1. Remove the cheesecake from the refrigerator before preparing the sauce.

2. Combine sugar, cornstarch, and salt in a small saucepan. Add 1/2 cup water and cook over medium low heat, stirring constantly, until the mixture boils.

3. Remove from heat and add the remaining ingredients. Stir until smooth.

4. Run a knife around the edge of the springform pan to loosen the cheesecake. Remove the sides. Slice the cheesecake and place on individual plates. Drizzle lemon sauce over each piece and garnish with a dollop of whipped cream and a fresh mint leaf. Serve immediately.

5. Enjoy!