Page 173 - UMass2018_CookBook
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Preparation (CONTINUED)
5. To make the filling, place the cream cheese in the food processor and process until smooth. Add the sugar, eggs, lemon zest and lemon juice; process until smooth.
6. Pour the mixture onto the hot crust; smooth the top. Return the pan to the oven and bake until set, 30 to 35 minutes. The filling should jiggle only slightly when the pan is gently shaken.
7. Allow the cheesecake to cool completely in the pan. Cover very loosely with plastic wrap and refrigerate until firm, at least 2 hours, or up to 2 days.
8. Use the foil overhang to lift the cheese- cake out of the pan. Using a metal spatula, lift the cheesecake from the foil; cut into 16 squares.
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