Back to Lemon Dream Cheesecake

Print Options


Card Sizes

Lemon Dream Cheesecake Recipe

Lemon Dream Cheesecake Recipe

Light and lemony, this creamy dessert is just the thing for a spring or summer’s day. —Bonnie Jost, Manitowoc, Wisconsin
TOTAL TIME: Prep: 30 min. Bake: 55 min. + chilling YIELD:16 servings


  • 2 cups graham cracker crumbs
  • 6 tablespoons butter, melted
  • 1/4 cup sugar
  • 4 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 1/2 cup heavy whipping cream
  • 1/4 cup lemon juice
  • 2 tablespoons all-purpose flour
  • 1 tablespoon grated lemon peel
  • 2-1/2 teaspoons vanilla extract
  • 1 teaspoon lemon extract
  • 10 drops yellow food coloring, optional
  • 5 eggs, lightly beaten


  • 1. Preheat oven to 325°. In a small bowl, combine cracker crumbs, butter and sugar. Press onto bottom and 2 in. up sides of a greased 10-in. springform pan. Place pan on a baking sheet. Bake 10 minutes. Cool on a wire rack.
  • 2. In a large bowl, beat cream cheese and sugar until smooth. Beat in cream, lemon juice, flour, lemon peel, extracts and food coloring if desired. Add eggs; beat on low speed just until combined. Pour into crust. Return pan to baking sheet.
  • 3. Bake 55-65 minutes or until center is almost set. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour. Refrigerate overnight. Remove sides of pan. Yield: 16 servings.

Nutritional Facts

1 slice: 396 calories, 29g fat (18g saturated fat), 150mg cholesterol, 286mg sodium, 27g carbohydrate (19g sugars, trace fiber), 7g protein

Reviews for Lemon Dream Cheesecake

Sort By :
Reviewed Jun. 11, 2016

"I made it and what a awesome hit! Would love to show a few pictures of the process and final results :) Beautiful and will please. Not overly sweet just right. I added homemade Lemon Meringue glaze. I followed a lady's baking time and cooling tips. Came out beautiful and creamy not over lemon powered."

Reviewed Mar. 27, 2016

"I made this cheesecake for Easter and it was absolutely delicious and very creamy! I did not make any changes to the recipe. I will make this again!"

Reviewed Feb. 24, 2016

"My wonderful-smelling cheesecake is still cooling from the oven, but if the smell and the nice looks are any indicator of flavor, we're going to really enjoy it. I did use vanilla wafers for the crust, as I didn't want to return to the store for what I didn't have. Can't wait to taste it and give half to my daughter's family."

Reviewed Nov. 30, 2015

"My family was nervous about a lemon cheese cake but this was fantastic. Texture was really light and the lemon was subtle but brought something to the table."

Reviewed May. 19, 2015

"This is delicious! It was my first time making a baked cheesecake (I was nervous, too.) I omitted the lemon extract and food coloring. I baked using water bath - initially using the water bath brought the oven temp down to around 300 degrees, so using an oven thermometer, I increased temp until I was back up to 325 degrees. Baked for 1 hr. (performed the jiggle test - outside perimeter of filling = firm/no jiggle with center filling = slight jiggle) then turned off the oven - opened door for 1 minute then closed and let the cheesecake sit it the oven for 1 hr. Removed outer springform ring then cooled on counter for 1 hr then put in fridge for 6 hrs. No cracks - looks like a pro made it with beautiful color on top. I made a lemon dessert sauce to drizzle on each serving - the little bit extra sweet/tartness made this cheesecake PERFECTION."

Reviewed Mar. 18, 2015

"Very good! Would use lemon curd for a topping next time."

Reviewed Mar. 6, 2015

"Having never made a cheesecake before, I was nervous...but it was AMAZING. I could not believe how incredibly easy it was to make and how good it came out. I even realized at the last minute that I only had 1 teaspoon of vanilla extract and it came out fine. I think you would have to really work hard to mess this cheesecake up! Which is lucky for me!"

Reviewed Mar. 3, 2015

"This was really yummy. Very light and not too sweet. The only thing I added was a dollop of lemon pie filling on the top when served."

Reviewed Mar. 1, 2015

"Can you use light cream cheese instead of full-calorie??"

Reviewed Feb. 27, 2015

"Oh my ,this was so good. I plan on making it for my friend's birthday party later this month. My grand kids loved it and one even helped make it. I used real lemon juice and added more and omitted the lemon extract."

Reviewed Jan. 3, 2015

"Turned out wonderful. Nice, classic cheesecake recipe. No adjustments needed."

Reviewed Jul. 27, 2014 Edited Dec. 27, 2015

"I made this for a family gathering and it was a hit. My dad loves anything with lemon in it and he thought it was delicious. Thank you for sharing the recipe!"

Reviewed May. 27, 2014

"Love this! Delicious! I didn't use the food coloring!"

Reviewed Apr. 18, 2014

"I just made this to take to work and it turned out beautifully !!! Everyone gave it rave reviews and asked for the recipe. I will be making this again. Absolutely delicious !!!!"

Reviewed Mar. 28, 2013

"I have made this four times, and it has turned out perfect every time! Once, I made it gluten-free using GF graham crackers and substituting corn starch for the flour. It tasted great, but this was the only time the cheesecake cracked. I omit the food coloring, I add an extra tablespoon of fresh-squeezed lemon juice in place of the lemon extract. The next time I think I'll try lime juice as suggested by other reviewers. Thank you for this wonderful recipe. It is always a hit!"

Reviewed Feb. 9, 2013

"This stuff is SOOOO good!! If you're looking for a dessert recipe to impress your company, this is the one! Instead of lemon juice, I used lime juice and instead of lemon extract I used orange extract oh my! it was so delicious! :)"

Reviewed Feb. 9, 2013

"This stuff is SOOOO good!! If you're looking for a dessert recipe to serve your company, this is the one! Instead of lemon, I used lime juice and instead of lemon extract I used orange extract oh my! it was so delicious! :)"

Reviewed Jun. 27, 2012

"Best cheesecake I have ever made!"

Reviewed May. 18, 2012

"Absolutely love this cheesecake!!"

Reviewed Aug. 20, 2011

"This is the first cheesecake that I have ever made and it turned out great! I made this for a cookout after church. It sat inside of a cooler bag for 4 hours and was still perfect for the cookout. I followed the directions exactly and it turned out so good I almost didn't get a piece!!"

Reviewed Jul. 25, 2011

"Very good cheesecake. I don't use the food coloring and I spread lemon curd on top after it has cooled and decorate with whipped cream. Delicious!"

Reviewed May. 31, 2011

"This dessert was amazing! My husband loves cheesecake, so I made this lemony twist for his Graduation Celebration last month. I followed the directions, exactly, and it was perfect. (We served it with canned cherry pie filling on the side.)"

Reviewed May. 30, 2011

"Delicious! I used fresh squeezed lemon juice and low fat cream cheese. I would definitely make this again!"

Reviewed May. 24, 2011

"I made this last week for work.  Must tell you it was a huge hit."

Reviewed May. 8, 2011

"A great cheesecake! Next one will be made with lime, as I also love lime."

Reviewed May. 4, 2011 Edited Dec. 4, 2015

"You definately need to bake in a waterbath. I made 1 without water and it was really heavy. The waterbath 1 turned out AWESOME. Anytime a cheesecake is ordered, this is the preferred cheesecake of choice. Thanks for sharing such a GREAT recipe."

Reviewed May. 2, 2011

"So light and refreshing with wonderful cheesecake taste. Only thing I changed was using low-fat cream cheese. We loved it."

Reviewed May. 1, 2011

"Best cheesecake I've ever made. Smooth texture was like the "Cheesecake Factory's" cheese cakes."

Reviewed Apr. 28, 2011

"This cheesecake was fantastic! I loved the smooth, creamy texture. The eggs add a touch of creamy yellow, so food coloring isn't needed."

Reviewed Apr. 25, 2011

"Made this for our Easter dessert and loved it. Didn't use the food coloring (didn't need it for coloring). I don't believe in adding dyes to foods if they are not needed."

Reviewed Apr. 16, 2011

"This was absolutely delicious! The only changes I made were using low fat cream cheese and not adding the yellow food coloring. All of my guests asked for the recipe!"

Reviewed Apr. 6, 2011

"This is a wonderful Cheesecake. Very creamy and rich without being too rich!"

Reviewed Apr. 4, 2011

"absolutely delicious, didn't change a thing, nice & refreshing for spring & summer!"

Reviewed Mar. 28, 2011

"WOW! This is a great summer-time dessert!"

Loading Image

Wine Pairings

Sweet White Wine

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