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Creamy Lemon Cheesecake

 Creamy Lemon Cheesecake
My friend, Gwen, gave me this creamy, lip-smacking recipe, and it's been a crowd-pleaser at my house ever since. The homemade lemon curd on top adds a tart, special touch! The cake can also be made in three store-bought graham cracker pie shells. —Anne Henry, Toronto, Ontario
16 ServingsPrep: 35 min. Bake: 50 min. + chilling


  • 1 cup graham cracker crumbs
  • 2 tablespoons butter, melted
  • 2 packages (8 ounces each) reduced-fat cream cheese
  • 1 package (8 ounces) fat-free cream cheese
  • 1-1/3 cups sugar
  • 1/3 cup lemon juice
  • 1 tablespoon grated lemon peel
  • 3 eggs, lightly beaten
  • 1 cup (8 ounces) reduced-fat sour cream
  • 4 teaspoons plus 1/2 cup sugar, divided
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 4-1/2 teaspoons cornstarch
  • 1/4 teaspoon salt
  • 3/4 cup water
  • 1 egg yolk, beaten
  • 1/3 cup lemon juice
  • 1 tablespoon butter
  • 2 teaspoons grated lemon peel


  • Place a 9-in. springform pan coated with cooking spray on a double
  • thickness of heavy-duty foil (about 18 in. square). Securely wrap
  • foil around pan.

2 of 2

Creamy Lemon Cheesecake (continued)

Directions (continued)

  • In a small bowl, combine cracker crumbs and butter. Press onto the
  • bottom of prepared pan. Place pan on a baking sheet. Bake at
  • 325° for 6-9 minutes or until set. Cool on a wire rack.
  • In a large bowl, beat cream cheeses and sugar until smooth. Beat in
  • lemon juice and peel. Add eggs; beat on low speed just until
  • combined. Pour over crust. Place springform pan in a large baking
  • pan; add 1 in. of hot water to larger pan.
  • Bake at 325° for 40-45 minutes or until center is almost set. Let
  • stand for 5 minutes. Combine the sour cream, 4 teaspoons sugar and
  • vanilla; spread over top of cheesecake. Bake 10 minutes longer.
  • Remove springform pan from water bath. Cool on a wire rack for 10
  • minutes. Carefully run a knife around edge of pan to loosen; cool 1
  • hour longer.
  • In a small heavy saucepan, combine the cornstarch, salt and remaining
  • sugar. Stir in water until smooth. Cook and stir over medium-high
  • heat until thickened and bubbly. Reduce heat; cook and stir 2
  • minutes longer. Remove from the heat.
  • Stir a small amount of hot mixture into egg yolk; return all to the
  • pan, stirring constantly. Bring to a gentle boil; cook and stir 2
  • minutes longer. Remove from the heat. Gently stir in the lemon
  • juice, butter and lemon peel. Cool to room temperature without
  • stirring.
  • Spread over cheesecake. Refrigerate overnight. Remove sides of pan.
  • Yield: 16 servings.
Nutritional Facts: 1 slice equals 260 calories, 11 g fat (7 g saturated fat), 84 mg cholesterol, 305 mg sodium, 33 g carbohydrate, trace fiber, 8 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.