Luscious Lemon Cheesecake Recipe

Read Reviews
3 2 1
Publisher Photo
This creamy cheesecake is heavenly...and convenient for busy farmers like us. When we have company coming, I make it the day before.
TOTAL TIME: Prep: 20 min. Bake: 65 min. + chilling
MAKES:16-20 servings
Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Bake: 65 min. + chilling
MAKES: 16-20 servings


  • CRUST:
  • 2-2/3 cups graham cracker crumbs
  • 1/2 cup confectioners' sugar
  • 1-1/2 teaspoons grated lemon peel
  • 1/2 cup cold butter
  • 5 packages (8 ounces each) cream cheese, softened
  • 1-3/4 cups sugar
  • 3 tablespoons all-purpose flour
  • 1-1/2 teaspoons grated lemon peel
  • 1 teaspoon vanilla extract
  • 5 eggs, lightly beaten
  • 2 egg yolks, lightly beaten
  • 1/4 cup heavy whipping cream
  • Fresh or frozen unsweetened strawberries, thawed, optional

Nutritional Facts

1 serving (1 slice) equals 246 calories, 13 g fat (7 g saturated fat), 103 mg cholesterol, 165 mg sodium, 31 g carbohydrate, trace fiber, 4 g protein.


  1. In a small bowl, combine the cracker crumbs, confectioners' sugar and lemon peel; cut in butter until crumbly. Set aside 3/4 cup mixture for topping. Press remaining crumbs onto the bottom and 1 in. up the sides of a 10-in. springform pan.
  2. For filling, in a large bowl, beat the cream cheese, sugar, flour, lemon peel and vanilla until blended. Add the eggs, yolks and cream; beat on low speed just until combined. Pour into crust; sprinkle with reserved crumbs.
  3. Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Place pan in a large baking pan; add 1 in. of hot water to larger pan.
  4. Bake at 325° for 65-75 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
  5. Refrigerate overnight. Remove sides of pan. Garnish with strawberries if desired. Refrigerate leftovers. Yield: 16-20 servings.
Originally published as Luscious Lemon Cheesecake in Grandma's Great Desserts Cookbook 1992, p31

Sweet White Wine

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

Reviews for Luscious Lemon Cheesecake

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Dec. 8, 2009


Five (5) packages of cream cheese.  Yowza!!  I can't afford to make this.  Too bad as I love lemon anything!!

Reviewed Mar. 13, 2009

"Yummy!! I am not much of a lemon fan...however, my dad and cousin are lemon-oholics! I will have to try this for them! Thanks for sharing it. My dad is also a farmer and it's time to start his summer garden so I know what you mean. It's so busy right now for our family, as we help him when we can. He also does a fall garden. This fall he planted cabbaes, brussel sprouts, collard greens, and onions. But in the summer time...I cannot think of  a vegetable he doesn't grow....from corn to garlic....we plant it!!!"

Loading Image