Lemon Apple Cheesecake

This cheesecake is light and airy and incredibly easy to make.  I made my own graham cracker crust but you could use store bought, or use a pastry crust as the original recipe suggested.  The lemon and apple are a delicious contrast.  I kicked this up a notch by adding store-bought caramel sauce which each person eating drizzled on their slice. 

This is a fairly simple cheesecake with only a few ingredients, and only a single brick of cream cheese,  making it thriftier than the large majority of cheese cakes. 

Crush graham crackers into crumbs by hand or using a food processor, then mix in butter and sugar.  

Press crumbs into a spring form pan, both on the bottom and up the sides.  Bake at 375 for about 8 to 10 minutes, or until crust is set. 

Zest the whole lemon.  If you don't have a zester, use a cheese grater to get the peel off. 

Beat eggs and cream cheese together until light and fluffy, adding eggs one at a time.  After this add sugar and lemon zest then beat until smooth. 

Slice apple into thin pieces for garnish.

Pour cream cheese mixture into the prepared crust, then arrange apples on top.  Bake at 350 for 30-35 minutes.  Allow to cook completely before refrigerating. 

Lemon Apple Cheesecake

Cheesecake

1- 8 ounce cream cheese - softened

1 teaspoon fresh lemon peel

2 eggs

½ cup sugar

1 apple

Crust

20 graham crackers

1/3 cup butter

1/3 cup sugar

Adapted from: The Cafe Sucre Farine