Page 172 - UMass2018_CookBook

Ingredients
Makes 1 (8-inch) cheesecake
FOR THE CRUST:
8 graham crackers (each 2 1⁄2 by 5 inches)
2 tablespoons granulated sugar
3 tablespoons unsalted butter, melted
FOR THE FILLING:
2 (8-ounce) packages cream cheese, at room temperature
3⁄4 cup granulated sugar
2 large eggs
Finely grated zest and juice of 1 lemon (2 to 3 teaspoons zest, 3 tablespoons juice)
Easy But Delicious Cheesecake
DeSousa Family, Wappingers Falls, NY
“My family loves cheesecake, but making it in a springform pan takes so long. This is an easy, quick recipe that can also be made in a premade pie crust. I like to switch it up and sometime use limes instead of lemons.”
— Donna DeSousa
Preparation
1. Preheat oven to 325°F. Line the bottom and sides of an 8-inch square baking pan with aluminum foil, leaving an overhang on all sides. Crimp the overhang under the rim of the pan.
2. To make the crust, in a food processor, process the graham crackers with the sugar until finely ground. Add the butter and pulse until moistened.
3. Transfer the crumb mixture to the pre- pared pan and gently press into the bottom of the pan. Wipe the processor bowl clean and reserve for making the filling.
4. Bake the crust until beginning to brown, 10 to 12 minutes. While the crust is baking, make the filling.
160 | TASTE OF HOME