• Lemon Cheesecake

    2 votes
    Lemon Cheesecake
    Prep: 20 min Cook: 1 hours Servings: 12
    by Now We're Cooking!
    34 recipes
    What do you do when a friend gives you a bunch of lemons from her yard and you have cream cheese in the fridge that needs to be used up? Make a lemon cheesecake, of course!


    • For the crust:
    • 1 1/4 cup of graham cracker crumbs
    • 1/4 cup sugar
    • 1/3 cup butter, melted
    • For the cheese filling:
    • 4 8 oz packages cream cheese, softened
    • 1 1/4 cup sugar
    • 4 eggs
    • 1 tablespoon lemon juice
    • 2 teaspoons grated lemon peel
    • 1 teaspoon vanilla extract
    • For the topping:
    • 2 cups sour cream
    • 1/4 cup sugar
    • 1 teaspoon grated lemon peel
    • 1 teaspoon vanilla extract


    1. In a bowl, combine crumbs, sugar, stir in butter. Press onto the bottom of a greased 10-in. springform pan; set aside. Beat together cream cheese and sugar until smooth. Add eggs, beating on low speed until just combined. Add lemon juice, peel and vanilla; beat until just blended. Pour mixture into crust.
    2. Bake at 350 degrees for 55 minutes or until center is just set. Remove from the oven; let stand 5 minutes. Combine topping ingredients; spread over cheese filling. Return to the oven for 5 minutes. Cool on wire rack for 10 minutes.
    3. Carefully run a knife arou8nd edge of pan to loosen; cool for 1 hour longer, but keep in springform pan. Regrigerate overnight. Remove from pan. Let stand at room temperature for 30 minutes before serving.

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