This is a print preview of "Lemon Cheesecake" recipe.

Lemon Cheesecake Recipe
by Now We're Cooking!

Lemon Cheesecake

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!

Rating: 4/5
Avg. 4/5 2 votes
Prep time: United States American
Cook time: Servings: 12

Ingredients

  • 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

Directions

  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.