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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

Ingredients

  • 2 cups graham cracker crumbs
  • 6 tablespoons butter, melted
  • 1/4 cup sugar
  • FILLING:
  • 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

Directions

  • 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 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

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MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
Reviewed Mar. 18, 2015

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

MY REVIEW
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!"

MY REVIEW
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."

MY REVIEW
Reviewed Mar. 1, 2015

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

MY REVIEW
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."

MY REVIEW
Reviewed Jan. 3, 2015

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

MY REVIEW
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!"

MY REVIEW
Reviewed May. 27, 2014

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

MY REVIEW
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 !!!!"

MY REVIEW
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!"

MY REVIEW
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! :)"

MY REVIEW
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! :)"

MY REVIEW
Reviewed Jun. 27, 2012

"Best cheesecake I have ever made!"

MY REVIEW
Reviewed May. 18, 2012

"Absolutely love this cheesecake!!"

MY REVIEW
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!!"

MY REVIEW
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!"

MY REVIEW
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.)"

MY REVIEW
Reviewed May. 30, 2011

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

MY REVIEW
Reviewed May. 24, 2011

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

MY REVIEW
Reviewed May. 8, 2011

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

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
Reviewed May. 1, 2011

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

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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!"

MY REVIEW
Reviewed Apr. 6, 2011

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

MY REVIEW
Reviewed Apr. 4, 2011

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

MY REVIEW
Reviewed Mar. 28, 2011

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

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Wine Pairings

Sweet White Wine

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