Lemon Dream Cheesecake Recipe
- 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.
1 slice equals 396 calories, 29 g fat (18 g saturated fat), 150 mg cholesterol, 286 mg sodium, 27 g carbohydrate, trace fiber, 7 g protein.
Reviews for Lemon Dream Cheesecake
"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!"
"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."
"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."
"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."
"Very good! Would use lemon curd for a topping next time."
"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!"
"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."
"Can you use light cream cheese instead of full-calorie??"
"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."
"Turned out wonderful. Nice, classic cheesecake recipe. No adjustments needed."
"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!"
"Love this! Delicious! I didn't use the food coloring!"
"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 !!!!"
"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!"
"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! :)"
"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! :)"
"Best cheesecake I have ever made!"
"Absolutely love this cheesecake!!"
"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!!"
"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!"
"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.)"
"Delicious! I used fresh squeezed lemon juice and low fat cream cheese. I would definitely make this again!"
"I made this last week for work. Must tell you it was a huge hit."
"A great cheesecake! Next one will be made with lime, as I also love lime."
"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."
"So light and refreshing with wonderful cheesecake taste. Only thing I changed was using low-fat cream cheese. We loved it."
"Best cheesecake I've ever made. Smooth texture was like the "Cheesecake Factory's" cheese cakes."
"This cheesecake was fantastic! I loved the smooth, creamy texture. The eggs add a touch of creamy yellow, so food coloring isn't needed."
"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."
"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!"
"This is a wonderful Cheesecake. Very creamy and rich without being too rich!"
"absolutely delicious, didn't change a thing, nice & refreshing for spring & summer!"
"WOW! This is a great summer-time dessert!"
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.