You Eat Now: Lemon Cheesecake With Lemon Crust!

Sweeeeet!

Unfortunately, this recipe will no longer be possible after the 2019 Girl Scout Cookie Season, because Little Brownie Bakers is discontinuing Savannah Smiles. You may be able to find some online, or by finding a troop still selling them at this late date and Venmo'ing them the money, but unless you have boxes on hand you'll need to use a substitute cookie for the crust. I will include that in this recipe as well.

Baking Note: I did not have a 10" springform pan, so I used the 9" pan I have on hand. This resulted in a VERY tall cheesecake that required about eight more minutes of baking. Just something to bear in mind if your springform pan is a different size; the baking time will vary, so check the wobble factor before taking it out of the oven. The recipe below, however, is for a 10" pan.

Ingredients:

• 2 cups Savannah Smiles crumbs

 OR 

• 2 cups of Lemon Oreos crumbs

 ORRRRR , if you want to spend a LOT of money on this

• 2 cups of Carr's Ginger Lemon Cremes crumbs;

• 6 tablespoons melted butter

Filling:

• 4 8 oz. full fat packages of softened cream cheese

• 1 cup sugar

• 1/2 cup heavy whipping cream

• 1/4 cup lemon juice

• 2 tablespoons all-purpose flour

• 1 tablespoon grated lemon zest

• 2-1/2 teaspoons vanilla extract

• 1 teaspoon lemon extract

• 5 large eggs

Directions:

• Preheat oven to 325 degrees

• Wrap the bottom and sides of a 10" springform pan in AT LEAST three layers of heavy aluminum foil to keep out the water from the ensuing water bath. I wrapped my springform in a RIDICULOUS amount of foil -- five or six layers at least -- and it was still a close call.

• In a small bowl, combine the cookie crumbs and butter. Press onto bottom and 2 inches up sides of a greased 10-inch springform pan.

• Place pan on a baking sheet and bake 10 minutes. Cool to room temperature on a wire rack.

• In a large bowl, beat cream cheese and sugar until smooth. Beat in cream, lemon juice, flour, lemon zest, extracts and food coloring if desired. Add eggs, one at a time, beating on low speed after each one. Beat the whole mixture until smooth and pour into cooled crust.

• Place the springform pan inside a baking pan of adequate size -- you will probably need a disposable aluminum baking pan -- and place it on top of a baking sheet (that will make moving it later much easier). Using a kettle or large measuring cup, very carefully fill the pan with water, filling it about 1 inch below the top of the tin foil on the springform pan.

• Bake for 55 to 65 minutes or until center is almost set. Turn the oven off, crack open the oven door a bit, and allow it to cool to room temperature inside the oven.

• Remove the cheesecake from the oven and carefully unwrap the aluminum foil. Be aware that there may be some water spillage, so do this part over your counter, not over your dinner table.

• Refrigerate overnight.

• Remove sides of pan; slice, serve, and enjoy.

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