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Lemon Cheesecake

I love cheesecake. This is a wonderful summertime recipe that seems to go well with whatever main dish my husband happens to grill. —Terri Folz, Tarawa Terrace, North Carolina
  • Total Time
    Prep: 25 min. Bake: 45 min. + chilling
  • Makes
    6 servings


  • 2/3 cup crushed vanilla wafers (about 20 wafers)
  • 1/3 cup slivered almonds
  • 3 tablespoons sugar
  • 2 tablespoons butter, melted
  • 11 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 zest
  • 1/2 teaspoon vanilla extract
  • 2 large eggs, lightly beaten, room temperature
  • 1 cup sliced fresh strawberries
  • 1 tablespoon sugar


  • 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, zest 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.

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