As soon as summer hit, it infected my friends and me with the celebration craze. Birthdays, graduations, and now… MCATs!
My old roommate, a beautiful and smart lady, spent the past 6-8 months studying for her exam. She holed herself up in the library for hours each week, pouring over textbooks and clicking through online practice exams. At the end of last week, it all culminated in a grueling 4½-hour test.
Although it’ll take a little while before she receives her scores, I wanted her to celebrate keeping her textbooks shut for a few months! So I baked her a cheesecake, her 2nd all-time favorite cake (carrot cake just barely won 1st place). And when med schools send out their acceptances, she’ll definitely need to celebrate again!
based on CL’s lemon cheesecake
Be sure to soften the cream cheese for a long time; if added straight out of the fridge, it takes a lot of upper arm strength to cream it! Serve plain or with a fruity sauce.
- Preheat the oven to 300°, and lightly coat a 9” springform pan with nonstick cooking spray.
- To prepare the crust, mix together the gingersnaps and butter. Press the mixture into the bottom of the prepared pan, and bake at 300° for 8 min. Set aside on a wire rack to cool.
- To prepare the filling, cream the sugar, flour, and cream cheese in a large bowl. Add in the eggs, one at a time, mixing well after each addition. Mix in the yogurt, zest, and juice. Pour the filling over the cooled crust, and bake at 300° for 1 hr 10 min. Leave the oven door shut, turn off the oven, and let the cheesecake sit inside the oven as it cools for 1 hr. Remove the cheesecake, let it cool to room temperature, and cover it before placing in the fridge to chill for at least 8 hrs before serving.
MCATs? good luck with that
Thanks! She already took them, and I think they went well. :]
this looks great!
Thank you! Believe it or not, it tasted even better than it looked!
Reblogged this on James Massingill Page.
Hello! I’ve been glued to your blog for some time. 🙂
How long would you bake a cheesecake that’s half the size? Say, in a 6-inch spring form?
TIA and cheers from one happy lemon cheesecake lover.
Thanks for your kind words about my blog Agnes! Bake the crust for the same amount of time, and start checking the cheesecake around 20-25 minutes. It’ll be done with the center barely jiggles when you gently shake the pan. You can skip the cooling-inside-of-the-oven step and just let it cool on the counter. I hope you enjoy the cheesecake!