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Lemon Dream Cheesecake

 Lemon Dream Cheesecake
Light and lemony, this creamy dessert is just the thing for a spring or summer’s day. —Bonnie Jost, Manitowoc, Wisconsin
16 ServingsPrep: 30 min. Bake: 55 min. + chilling


  • 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 McCormick® Pure Vanilla Extract
  • 1 teaspoon McCormick® Pure Lemon Extract
  • 10 drops yellow food coloring, optional
  • 5 eggs, lightly beaten


  • 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.
  • 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.
  • Bake 55-65 minutes or until center is almost set. Cool on a wire rack

2 of 2

Lemon Dream Cheesecake (continued)

Directions (continued)

  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.