Crockpot Lemon Cheesecake

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Crockpot Lemon Cheesecake

 

1 cup vanilla wafer crumbs

2 tablespoons granulated sugar

Pinch of salt

3 tablespoons melted butter

1 teaspoon lemon zest

1/4 teaspoon vanilla extract

2 packages (8 ounces each) cream cheese, room

temperature

3/4 cup granulated sugar

2 eggs

1 teaspoon vanilla extract

1 teaspoon lemon zest

Pinch of salt

1/4 cup freshly squeezed lemon juice

1/2 cup sour cream

 

In bowl, combine vanilla wafer crumbs, sugar, salt,

butter, lemon zest and vanilla. Press mixture into

bottom of well-greased, 7-inch springform pan or

baking dish lined with greased heavy-duty foil. Place

in freezer until ready to use.

 

To make cheesecake, combine cream cheese and sugar in

food processor, and process until smooth. Add eggs,

one at a time, mixing well after each addition. Add

vanilla, lemon zest and salt, and mix well. Blend in

lemon juice and sour cream.

 

Spoon mixture over crust and cover tightly with

aluminum foil, securing with a string. Place pan in

stoneware and pour in enough boiling water to come 1

inch up the sides. Cover and cook on high for 3 to 4

hours, or until edges are set and center is just

slightly jiggly. Remove from slow cooker and chill

thoroughly, preferably overnight.

 

Makes 8 to 10 servings.

 

Note: For Lemon Cheesecake with Crunchy Almond Crust,

reduce vanilla wafer crumbs to 1/2 cup and add 1/2 cup

ground almonds, blanched and toasted. Increase sugar

to 1/4 cup.

 

 

 

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