Favorite Lemon Cheesecake Recipe

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

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Publisher Photo
A homemade chocolate crush complements the light lemon flavor of this delectable little dessert from Cathy Chan of Calgary, Alberta. "One of my friends gave me the recipe, which is perfect for birthday dinners, anniversaries...just about any occasion," she relates.
MAKES:
2-4 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min. + chilling
MAKES:
2-4 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min. + chilling

Ingredients

  • 1/2 cup crushed chocolate wafers
  • 2 tablespoons butter, melted
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup sugar
  • 1/2 cup sour cream
  • 2 tablespoons lemon juice
  • 1 tablespoon all-purpose flour
  • 1 teaspoon grated lemon peel
  • 1/2 teaspoon vanilla extract
  • 1 egg, lightly beaten

Directions

In a small bowl, combine the wafer crumbs and butter. Press onto the bottom of a greased 6-in. springform pan. Place pan on a baking sheet. Bake at 350° for 7-8 minutes or until set. Cool on a wire rack.
In a mixing bowl, beat the cream cheese and sugar until smooth. Beat in the sour cream, lemon juice, flour, lemon peel and vanilla. Add egg; beat on low speed just until combined. Pour over crust.
Return pan to baking sheet. Bake for 35-40 minutes or until center is almost set. Cook on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Chill for 8 hours or overnight. Remove sides before cutting. Refrigerate leftovers. Yield: 2-4 servings.
Originally published as Lemon Cheesecake in Quick Cooking November/December 2004, p53

  • 1/2 cup crushed chocolate wafers
  • 2 tablespoons butter, melted
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup sugar
  • 1/2 cup sour cream
  • 2 tablespoons lemon juice
  • 1 tablespoon all-purpose flour
  • 1 teaspoon grated lemon peel
  • 1/2 teaspoon vanilla extract
  • 1 egg, lightly beaten
  1. In a small bowl, combine the wafer crumbs and butter. Press onto the bottom of a greased 6-in. springform pan. Place pan on a baking sheet. Bake at 350° for 7-8 minutes or until set. Cool on a wire rack.
  2. In a mixing bowl, beat the cream cheese and sugar until smooth. Beat in the sour cream, lemon juice, flour, lemon peel and vanilla. Add egg; beat on low speed just until combined. Pour over crust.
  3. Return pan to baking sheet. Bake for 35-40 minutes or until center is almost set. Cook on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Chill for 8 hours or overnight. Remove sides before cutting. Refrigerate leftovers. Yield: 2-4 servings.
Originally published as Lemon Cheesecake in Quick Cooking November/December 2004, p53

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Reviews forFavorite Lemon Cheesecake

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MY REVIEW
mblewis User ID: 978949 153539
Reviewed Nov. 15, 2010

"This cheesecake is so refreshing. The lemon flavor is perfectly balanced with the sweetness."

MY REVIEW
Robby1 User ID: 1478802 148391
Reviewed Aug. 31, 2010

"I am always proud of myself when this delicious dessert comes out looking like the picture. I have made it many times for a special meal for special friends. Very easy and yummy."

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