Monday, August 29, 2011

Lemon Cheesecake

For me, having company is the perfect reason to indulge in a special dessert; something that you don't make all the time. My sister recently came to visit and I immediately made plans to bake my delicious puffy chocolate chip cookies and this cheesecake.

This rich and creamy cheesecake with a touch of lemon to brighten the dessert will certainly have you coming back for more. I loved the lemon flavor; it wasn't overpowering and sour, it was sweet and subtle. This refreshing cheesecake is the perfect end to any summertime meal.

Lemon Cheesecake
Prep: 20 min + cooling / Bake: 40 min + cooling
Yield: 12-14 servings

2-1/2 cups graham cracker crumbs (about 40 squares)
1/4 cup sugar
2/3 cup butter, melted

3 (8 ounce) packages cream cheese, softened
1-1/4 cups sugar
3 eggs, lightly beaten
3 tablespoons fresh lemon juice
1 tablespoon grated lemon zest
1 teaspoon vanilla extract

1. Preheat oven to 350 degrees. In a medium bowl, combine crust ingredients. Press onto the bottom and 1-1/2 inches up the sides of a greased 9-inch springform pan. Place the pan on a baking sheet and bake for 10 minutes. Place pan on a wire rack to cool.

2. In the bowl of a stand mixer, beat cream cheese and sugar until smooth. Add the eggs all at once and beat on low just until blended. Stir in the lemon juice, lemon zest, and vanilla.

3. Pour filling into crust and return pan to baking sheet. Bake for 40-45 minutes or until center is almost set.

4. Remove to a wire rack and cool for 10 minutes. Carefully run a knife around the edge of the pan to loosen the cheesecake. Cool for 1 hour at room temperature. Then cool in fridge, uncovered, for 3-4 hours. Cover with foil or plastic wrap and cool for 6 hours or overnight.

5. When ready to serve, carefully remove cheesecake from springform pan. Slice the cheesecake (with a warm, dry, straight-edge knife) while it is cold. For best flavor, let the slices sit at room temperature for 30 minutes before enjoying.

Recipe adapted from Taste of Home

Print Recipe

My Review

  • Preparation: 5/1
    • Hands-on time is a 5. Baking and cooling time is a 1.
  • Taste: 5
    • Absolutely divine!
  • Cost: 4
    • A rather short list of ingredients and a generous amount of servings.
  • Clean-up: 4
  • Changes
    • Garnish with homemade whipped cream and strawberries or lemon slices. We enjoyed the cheesecake this way the first time, but those ran out by the time I took pictures!
  • Summary
    • The process is long but the results well worth it!


  1. Found you on Mingle Monday. I love lemon! This is one recipe I will have to try! Come visit me soon!

  2. You definitely should try canning! It is easy and fun! Especially when you have enough time to just kind of relax and go with the flow in the kitchen without having to rush. It would definitely make a great Sunday project!

  3. The lemon cheesecake looks delectable! I love a little touch of citrus in my desserts!