Easiest Way to Make Appetizing Lemon Cheesecake with Butter Cookie Crust

Lemon Cheesecake with Butter Cookie Crust.

You can have Lemon Cheesecake with Butter Cookie Crust using 21 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Lemon Cheesecake with Butter Cookie Crust

1. You need 1 of FOR COOKIE CRUST.
2. You need 2 1/2 cup of butter cookie crumbs, I used pepperidge farms chessman cookies.You will need about 1 1/2 bags of the 7.25 oz bag..
3. It's 1/4 cup of confectioners sugar.
4. You need 1/3 cup of melted butter.
5. It's 1 of FOR LEMON CHEESECAKE FILLING.
6. It's 5 of 8 ounce packages of cream cheese at room temperature.
7. It's 2 cup of granulated sugar.
8. Prepare 1/4 tsp of salt.
9. Prepare 7 large of eggs.
10. You need 24 oz of sour cream ( 3 cups ).
11. You need 2 tbsp of fresh lemon juice.
12. You need 2 tbsp of lemon zest.
13. You need 1 tsp of vanilla extract.
14. Prepare 1 of FOR WHIPPED CREAM TOPPNG.
15. It's 2 1/2 cup of heavy whipping cream.
16. Prepare 3 tbsp of confectioners sugar.
17. Prepare 1 tsp of vanilla extract.
18. Prepare 1 of FOR GARNISH.
19. You need 1 cup of fresh berries of choice, some for serving after slicing.
20. You need 6 of thin lemon slices.
21. You need 1/4 cup of chcolate shavings.

Lemon Cheesecake with Butter Cookie Crust instructions

1. PREPARE BAKING PAN.
2. Spray a 9 inche diameter removable bottom springform pan with 3 inch high sides with non stick spray, line bottom with parchment paper to fit..
3. FOR CRUST.
4. Combine crumbs, confectioners sugar and butter mix well. Press into bottom and a bit up the sides of the prepared pan. Bake at 350 for about 10 minutes until golden brown. Cool before filling.
5. Cover bottom and sides of cooled prepared crust pan with a double layer of aluminum foil tightly.This is to keep cheesecake dry while baking in a water bath pan..
6. PREPARE LEMON CHEESECAKE FILLING.
7. Prehat oven to 325.
8. In a large bowl beat cream cheese until smooth and fluffy, add sugar slowly than add salt. Beat in eggs one at a time, beat in sour cream, lemon juice, lemon zest and vanilla.Pour filling into prepated pan..
9. Place foil wrapped cake in a large roasting pan. Pour enough very hot water into roasting pan to come halfway up cake pan. (this is the water bath ) Bake until filling is slightly puffy and moves only a tiny bit in center when shaken.This will take about 1hour 25 to 30 minutes. Remove cake pan from water bath, remove foil. Cool cake on a wire rack until room temperature about 2 hours. Chill in refrigerator, uncovered until cold, then cover. Keep chilled at least overnight before removing from pan. To remove from pan cut around sides to carefully loosen bottom from sides with small sharp knife.remove side part of springform pan. Place cheesescake on serving dish..
10. FOR TOPPING.
11. In a chilled bowl beat heavy cream until soft peaks form, add confectioners sugar and vanilla and beat until stiff. Spread over to and sides of cheesecake..
12. Garish wth thin lemon slices, fresh berries and chocolate shavings.