Cooking Tools My Recipe Box My Pantry My Shopping List KitchenSync Find Recipes
Recipe Categories Appetizers Beverages Breads Breakfast Cookies Desserts Entrees For Baby Holiday Recipes Espresso Recipes Newlyweds Pasta Pastry Salad Sauces and Dressings Sides Soups Spice Mixes
RECIPES/Desserts
Lemon Cheesecake – 6” Cheesecake
INGREDIENTS
1 teaspoon unsalted butter
½ cup graham cracker crumbs*
2 tablespoons granulated sugar
1 tablespoon unsalted butter, cut into 4 pieces
16 ounces reduced-fat cream cheese, cut into 1-inch pieces, at room temperature
½ cup granulated sugar
2 large eggs, at room temperature
2 tablespoons fresh lemon juice
1 tablespoon grated lemon zest**
½ teaspoon vanilla extract
½ teaspoon lemon extract
Instructions
Lightly coat the bottom and sides of a 6-inch springform pan with 1 teaspoon unsalted butter; reserve.Place the graham cracker crumbs the 2 tablespoons of sugar and the butter in the work bowl of a Cuisinart® Food Processor fitted with the metal blade. Process for 30 seconds. Press the graham cracker mixture into the bottom of the prepared 7-inch springform pan.Place cream cheese and ½ cup of sugar in a medium bowl. Using a hand-held electric mixer on medium speed, beat until very smooth. Add eggs, one at a time, then beat in lemon juice, zest, and extracts. Pour the mixture into the springform pan. Set the rack in the ceramic pot of the Cuisinart® Slow Cooker. Place the springform pan on the rack. Cover and press the on/off button to turn the unit on. Set time to 2 hours and press High; slow cooker will automatically switch to Warm when cooking time has elapsed. Set timer for 30 minutes. Once the cheesecake has rested for 3 minutes, remove it from the slow cooker using hot pads, and place on a wire rack to cool completely. When cool, place in the refrigerator for at least 8 hours before serving.
*If you want to make your own graham cracker crumbs, crumble 4 graham cracker sheets into 1-inch pieces. Place in work bowl of Cuisinart® Food Processor fitted with the metal blade. Pulse to chop, then process continuously to pulverize into crumbs, about 30 to 40 seconds.
**Remove the outer zest from a clean, dry lemon, using a vegetable peeler. Use a thin-bladed knife to remove the bitter white pith from the strips of lemon peel.
ADD PHOTO
RECIPE FACTS

Servings: Makes one 6-inch cheesecake

Nutritional information per serving

Nutritional information per serving (based on 8 slices): Calories 286 (44% from fat) • carb. 32g • pro. 9g • fat 14g . sat. fat. 7g • chol. 77mg • sod. 420mg • calc. 89mg • fiber 0g

REVIEWS FROM THE COMMUNITY
Get Cooking! Recipe Contest

Think your recipe has what it takes to win? Let the Cuisinart culinary community be the judge. Enter our Get Cooking! contest and win a "Wake-up Those Taste Buds" Kitchen Collection!

ENTER CONTEST
COOKING TOOLS
Recipe Box, Pantry & Shopping List

Create a list based on all the ingredients you will need for your favorite recipes. Add ingredients, search recipes and manage your Shopping list. Its convenient, fun and so easy to use!

LEARN MORE
Cuisinart KitchenSync
Search for recipes, share them with friends or save them to your own Recipe Box. Watch videos or Keep track of your Pantry and manage you Shopping List. Available for iOS, Android, and Kindle Fire!
DOWNLOAD NOW
IMAGE DETAIL