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Lemon Dream Cheesecake Recipe
Lemon Dream Cheesecake Recipe photo by Taste of Home
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Lemon Dream Cheesecake Recipe

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5 34 36
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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
MAKES:16 servings
TOTAL TIME: Prep: 30 min. Bake: 55 min. + chilling
MAKES: 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

Nutritional Facts

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

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.
Originally published as Lemon Dream Cheesecake in Taste of Home April/May 2011, p91

Sweet White Wine

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


Reviews for Lemon Dream Cheesecake

AVERAGE RATING
(36)
RATING DISTRIBUTION
5 Star
 (34)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
suecreations
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."

MY REVIEW
Dianebarndt
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!"

MY REVIEW
vrgnhur1
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."

MY REVIEW
aug2295
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
IWish
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
hokenson
Reviewed Mar. 18, 2015

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

MY REVIEW
LCarr4
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
Cklee1403
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
p6g4m8
Reviewed Mar. 1, 2015

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

MY REVIEW
bvorthmann
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."

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