Upside Down Lemon Cheesecake Recipe | Yummly
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Upside Down Lemon Cheesecake

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  • 2 lemons (large, zest lemon first then juice the zested lemon)
  • 3 eggs
  • 24 oz. cream cheese
  • 1 cup sugar
  • 2 tsp. vanilla
  • 1 1/2 cups graham cracker crumbs (crushed)
  • 1 stick butter (melted)
  • 1 Tbsp. sugar
  • 1/4 tsp. salt
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    1. Combine the graham crackers, melted butter, sugar and salt in a bowl; mix well to incorporate. This will be used for the cheesecake crust.
    2. Attach the flat beater to stand mixer. Place the cream cheese in the mixing bowl and mix at 3 speed for 1 minute. Scrape down the sides and bottom. Add sugar and continue to mix on 3 speed for 1 minute.
    3. Attach wire whisk to stand mixer. While the mixer is running on 2 speed, slowly add one egg at a time into the cream cheese/sugar mixture until incorporated. Mix for 1 minute after last egg is added. Add the lemon juice, the lemon zest and vanilla.
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