I made lemon cheesecake. Yes, CHEESECAKE! It was a huge success. I used a Williams Sonoma cookbook with a recipe for Lemon Cheesecake. The crust was half gram cracker crumbs and half lemon square crust crumbs. The filling was thick and I added extra citric acid to make it super citrusy. Then I refrigerated it overnight. My family and my neighbors loved it! Shirley, my neighbor, said that it tastes silky but was disappointed that I only made one. I definitely recommend making this great summery treat. 

Williams Sonoma; Cakes and Cheesecakes

Until next recipe...

~Ally~

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