Lemon Cheesecake

Lemon Cheesecake

Prep Time: 30 minutes
Total Time: 1 hour
Serves: 16


2 cups graham cracker crumbs
6 tablespoons butter, melted
1/4 cup sugar

4 packages (8 ounces each) cream cheese, softened
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
10 drops yellow food coloring, optional
5 large eggs, room temperature, lightly beaten
4 evo hemp Lemon Hemp Bars, chopped
Lemon slices, for garnish
Mint leaves, for garnish


1. Preheat oven to 325°. In a small bowl, combine cracker crumbs, butter and sugar. Press onto bottom and 1 to 2 in. up the inside of a greased 10-in. springform pan. Place pan on a baking sheet. Bake 10 minutes. Cool on a wire rack.

2. In a large bowl, beat cream cheese and sugar until smooth. Beat in cream, lemon juice, flour, lemon zest, extracts and, if desired, food coloring. Add eggs; beat on low speed just until combined. Stir in chopped evo hemp Lemon Hemp Bars

3. Pour into crust. Return pan to baking sheet.

4. Bake 55-65 minutes or until center is almost set. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour. Refrigerate overnight. Remove side of pan.

5. Garnish with lemon slices and mint and enjoy!

Recipe by Cooking Panda