Lemon Cheesecake
Full recipe at jocooks.com
Utensils needed:
- 1 cup graham cracker crumbs
- 1 cup pecans (finely ground)
- 3 tablespoons sugar
- 7 tablespoons butter (melted)
- 21/2 pounds cream cheese (at room temperature)
- 1 cup sugar
- 3 tablespoons lemon zest (from about 2 lemons)
- 2 teaspoons vanilla extract
- 3 tablespoons cornstarch
- ⅓ cup heavy cream
- 3 large eggs (at room temperature)
- 2 large egg yolks (at room temperature)
- 1/2 cup lemon juice (freshly squeezed from about 3 lemons)