Lemon Cheesecake Recipe with Candied Lemons – Awesome Desert Crust: 5 tablespoons melted butter 1 1/4 cups graham cracker crumbs 1/4 cup granulated sugar Filling: 4 packages (8 ounces each) cream cheese, softened 1 can (14 ounces) sweetened condensed milk 4 eggs 1/2 cup all-purpose flour /4 cup fresh lemon juice 1 tablespoon vanilla extract Topping: 2 cups sour cream 1/2 cup sugar 1 Tbsp vanilla Mix all ingredients until smooth and sugar is dissolved. When cheesecake comes out of the oven, carefully pour sour cream mixture on top of cheesecake. Return cheesecake to oven immediately and bake for another 10-15 minutes or until set. Candied Lemons: Cut 2 lemons into very thin slices Boil 1 cup water and 2 cups sugar, reduce heat to simmer Add lemons for 90 minutes Dry and cool on waxed paper Preparation Combine ingredients for crust. Place in 9″ coated spring form pan Whip room temperature cream cheese Add condensed milk Add eggs one at a time Add flour and vanilla Combine until creamy Pour over crust in 9″ springform pan Bake for 50 minutes at 325 degrees with a pan with 1/2 inch water on bottom of oven Remove and add topping, bake another 15 minutes Cool and refrigerate overnight Add candied lemons when cool. Refrigerate two hours then serve

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