Lemon Cheesecake with Homemade Crust

Directions

Homemade Graham Crackers

1. In a bowl, whisk together flour, cinnamon, baking soda and salt.
2. In a stand mixer using the paddle attachment, cream together butter and sugar until light and fluffy (about 3 minutes).
3. Add the dry mixture and mix until incorporated.
4. Mix in the milk, honey and vanilla extract.
5. Once a dough forms, divide the dough in two and chill for at least one hour.
6. Preheat oven to 350F/176C.
7. Place one ball of dough on a sheet of parchment paper and flour your rolling pin.
8. Working from the center out, roll the dough very thin.
9. Flip onto another piece of parchment paper that is lining a cookie sheet. Peel away the top piece of parchment paper.
10. Repeat with remaining dough.
11. Score each sheet of dough into twelve rectangles and prick mini holes inside each rectangle with a fork.
12. Bake for 12 minutes or until crackers and firm and darkened.
13. Once out of the oven, cut along the pre-scored lines with a knife. Cool to room temperature on the baking sheets.

Homemade Crust

1. Preheat oven to 325F/160C
2. Combine graham cracker crumbs, sugar, brown sugar, butter and mix.
3. Pour crumbs into a 9” Springform pan and press firmly on the bottom and the sides.
4. Place in the oven and bake for 8-10 minutes. Take out and set aside for your cheesecake filling.

Lemon Cheesecake Filling

1. In a large bowl (or a stand mixer) mix the cream cheese until whipped. Then add the sugar and stir until well combined.
2. Add sour cream, vanilla, salt, and mix well.
3. Add the eggs and stir until incorporated.
4. Pour cheesecake batter into a springform pan with the prepared crust.
5. Bake for about 1 hr and 15 minutes or until edges have slightly puffed and may have just begun to turn a light golden brown, but the center is not completely firm.
6. Remove from oven and allow to cool and remove from pan.
7. Enjoy with fresh berries or on its own!

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