It is “Biscuit Week”! Or is it “Cookie Week”? You know we have things to say about those snap happy British cookies. Maybe we’re too soft in America! There was a MAJOR shocker this week for Star Baker. Plus, Heather shares a lot about her favorite cookies and about the Lemon Cheesecake she’s baking this week!

Lemon Cheesecake

Crust

1 1/2 Cups – Graham Cracker Crumbs

1/2 Cup – White Sugar

Zest of two Lemons

1/2 Cup – Butter (Melted)

Combine crumbs, sugar, and zest until thoroughly mixed. Pour melted butter over mixture and stir until butter is evenly distributed. Pressed evenly into bottom of a 9″ or 10″ springform pan.

Filling

5 – 8 ounce blocks of softened cream cheese

5 – Eggs

2 – Egg yolks

1 1/12 – White Sugar

1/8 Cup – Flour

1/4 – Cup heavy whipping cream

Zest of three lemons

1 Tbsp. – Lemon Juice

Combine cream cheese and eggs until smooth. Add sugar, flour, and heavy cream until smooth. Add lemon zest and lemon juice and mix until just combined. Pour filling over crust. Place in a COLD oven then turn heat on to 225. Bake for three hours rotating pan after an hour and a half. After three hours, check if cheese cake has risen significantly and is springy but firm. Edges would be lightly golden. Add bake time as needed. Turn off oven and allow cheesecake to cool as oven cools. Remove after one hour, allow to cool completely. Refrigerate at least 24 hours before serving.