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Favorite Lemon Cheesecake Dessert Recipe

Favorite Lemon Cheesecake Dessert Recipe photo by Taste of Home

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Everyone will know spring is here when you serve these yummy, yellow cheesecake squares. Cool and refreshing, this dessert cuts easily and keeps for several days in the refrigerator. —Patty Auxier, Royalton, Kentucky

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Favorite Lemon Cheesecake Dessert Recipe

Prep: 25 min. Bake: 30 min. + chilling

Yield: 12 Servings

25 30 55

Ingredients

2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup butter, melted
FILLING:
4 packages (8 ounces each) cream cheese, softened
1-1/4 cups sugar
1 package (3 ounces) lemon gelatin
1 teaspoon lemon extract
5 eggs, lightly beaten
LEMON SAUCE:
1 package (2.9 ounces) cook-and-serve lemon pudding mix
1/4 cup sugar
2-1/2 cups cold water

Directions

In a small bowl, combine cracker crumbs, sugar and butter. Press onto the bottom and 1 in. up the sides of a greased 13-in. x 9-in. baking dish. Refrigerate.
In a large bowl, beat cream cheese and sugar until smooth. Add dry gelatin and lemon extract; beat 3 minutes longer. Add eggs; beat on low speed just until combined. Pour into crust.
Bake at 325° for 30-40 minutes or until center is almost set. Cool on a wire rack for 1 hour. Cover and refrigerate overnight.
In a small saucepan, combine pudding mix and sugar. Gradually stir in water. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Transfer to a bowl. Cover surface with waxed paper; refrigerate until chilled. Serve with dessert. Yield: 12 servings (2 cups sauce).

Nutritional Facts 1 piece with 3 tablespoons sauce equals 585 calories, 37 g fat (22 g saturated fat), 191 mg cholesterol, 442 mg sodium, 54 g carbohydrate, trace fiber, 10 g protein.

Originally published as Lemon Cheesecake Dessert in Taste of Home April/May 2008, p41

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Favorite Lemon Cheesecake Dessert

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Reviewed on Nov. 18, 2011 by xiaohyian

This cheesecake is really good, but it's better with the sauce poured on the top, then refrigerated. The sauce then becomes a thin layer of clear yellow, which looks good, and it also distributes the taste of the cake and sauce evenly.

Reviewed on Nov. 18, 2011 by xiaohyian

This is a great recipe, but it's better with the sauce spread over the cheesecake. Spread before refrigerating the cheesecake, and it creates a thin sheet of clear yellow. It's beautiful and the taste is well distributed!

Reviewed on Apr. 28, 2011 by jadedraven

This is delicious and easy...i have made this recipe multiple times. I have made the lemon sauce and it is good, however I prefer to serve it with blueberry topping...