KIN EATS: NEW RECIPES UPLOADED DAILY (MF) We love this rich, decadent cheesecake recipe from Sienna. It’s got that traditional graham cracker crust and all the creamy flavors you want in a cheesecake…and it’s topped with her grandmother’s secret weapon! Beautiful and delicious! ————————- New York Cheesecake with Fresh Lemon and Lemon Leaves Serves 8-10 For the Crust: 2 cups (170 g) graham crackers 2 tbsp (25 g) sugar ½ tsp (2.5 mL) salt 5 tbsp (75 g) butter, melted For the Filling: 2 lbs (900 g) cream cheese, at room temperature 1? cup (265 g) sugar 2 tsp (10 mL) vanilla Zest of 1 lemon 4 large eggs ? cup (160 mL) sour cream ? cup (160 mL) heavy cream For the Topping: 2 cups (475 mL) sour cream ? cup (35 g) powdered sugar 1 tsp (5 mL) vanilla 2 lemons, thinly sliced and de-seeded Lemon leaves Preheat the oven to 350°F (175°C) with the rack in the lower third of the oven. Wrap the outside of a 9″ (23 cm) spring form pan with a few layers of aluminum foil to seal it and prevent the cheesecake from leaking. In a food processor, pulse the graham crackers until they are finely ground into crumbs. Dump into a bowl and add the sugar, salt and melted butter. Mix well so that all the crumbs are coated with butter. Push the crumbs into the bottom of the spring form pan forming an even layer. Par-bake the crust in the oven for 10 minutes. Remove and cool. Reduce the oven temperature to 325°F (160°C). To make the filling, beat the cream cheese with an electric …

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