Lemon Cheesecake Recipe

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Lemon Cheesecake Recipe

Read Reviews
3 2 2
Publisher Photo
I love cheesecake. This is a wonderful summertime recipe that seems to go well with whatever main dish my husband happens to grill.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 25 min. Bake: 45 min. + chilling
MAKES:
4-6 servings
TOTAL TIME:
Prep: 25 min. Bake: 45 min. + chilling

Ingredients

  • 2/3 cup crushed vanilla wafers (about 20 wafers)
  • 1/3 cup slivered almonds
  • 3 tablespoons sugar
  • 2 tablespoons butter, melted
  • 2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
  • 1/3 cup sugar
  • 3 tablespoons heavy whipping cream
  • 2 tablespoons lemon juice
  • 1 to 1-1/4 teaspoons grated lemon peel
  • 1/2 teaspoon vanilla extract
  • 2 eggs, lightly beaten
  • TOPPING:
  • 1 cup sliced fresh strawberries
  • 1 tablespoon sugar

Directions

In a blender or food processor, combine the wafer crumbs, almonds and sugar. Add butter; cover and process until blended. Press on the bottom and 1-1/2-in up the sides of a greased 6-in. springform pan. Bake at 350° for 7-9 minutes, until crust is set and just starting to brown. Cool on a wire rack.
In a bowl, beat cream cheese until smooth. Gradually beat in sugar. Beat on high speed for 2 minutes. Stir in the cream, lemon juice, peel and vanilla. Add eggs; beat just until blended. Pour into crust.
Bake at 350° for 35-40 minutes or until center is almost set. Cool for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. (Cheesecake may dip in center.) Refrigerate overnight. Remove sides of pan.
For sauce, in a bowl, combine strawberries and sugar. Let stand for 15-30 minutes. Serve over cheesecake. Yield: 4-6 servings.
Originally published as Lemon Cheesecake in Cooking for One or Two Cookbook 2003, p294

Nutritional Facts

1 piece: 442 calories, 31g fat (17g saturated fat), 149mg cholesterol, 257mg sodium, 35g carbohydrate (27g sugars, 2g fiber), 8g protein.

  • 2/3 cup crushed vanilla wafers (about 20 wafers)
  • 1/3 cup slivered almonds
  • 3 tablespoons sugar
  • 2 tablespoons butter, melted
  • 2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
  • 1/3 cup sugar
  • 3 tablespoons heavy whipping cream
  • 2 tablespoons lemon juice
  • 1 to 1-1/4 teaspoons grated lemon peel
  • 1/2 teaspoon vanilla extract
  • 2 eggs, lightly beaten
  • TOPPING:
  • 1 cup sliced fresh strawberries
  • 1 tablespoon sugar
  1. In a blender or food processor, combine the wafer crumbs, almonds and sugar. Add butter; cover and process until blended. Press on the bottom and 1-1/2-in up the sides of a greased 6-in. springform pan. Bake at 350° for 7-9 minutes, until crust is set and just starting to brown. Cool on a wire rack.
  2. In a bowl, beat cream cheese until smooth. Gradually beat in sugar. Beat on high speed for 2 minutes. Stir in the cream, lemon juice, peel and vanilla. Add eggs; beat just until blended. Pour into crust.
  3. Bake at 350° for 35-40 minutes or until center is almost set. Cool for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. (Cheesecake may dip in center.) Refrigerate overnight. Remove sides of pan.
  4. For sauce, in a bowl, combine strawberries and sugar. Let stand for 15-30 minutes. Serve over cheesecake. Yield: 4-6 servings.
Originally published as Lemon Cheesecake in Cooking for One or Two Cookbook 2003, p294

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Reviews forLemon Cheesecake

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MY REVIEW
Lady Fingers User ID: 2682286 266148
Reviewed May. 20, 2017

"Don't make the mistake I did, and overlook the pan size. This is a small cheesecake, made in a 6" pan. I made it in a larger pan and ended up with a Cheesecake-tart thickness -- still okay with the berries on top.

The berries are needed, and need to be sweet! This would be my one warning about the recipe: This is a tart, very lemony cheesecake."

MY REVIEW
Jan10 User ID: 7327892 151587
Reviewed Jul. 7, 2013

"I think a graham crust would improve the taste and use lemon extract instead of vanilla. Double the recipe for a 9" pan"

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