Lemon Dream Cheesecake

Name: Lemon Dream Cheesecake
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: 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 zest; 2-1/2 teaspoons vanilla extract; 1 teaspoon lemon extract; 10 drops yellow food coloring, optional; 5 large eggs, lightly beaten

Light and creamy, this lemon cheesecake recipe is just the thing for a spring or summer’s day. —Bonnie Jost, Manitowoc, Wisconsin

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 zest
2-1/2 teaspoons vanilla extract
1 teaspoon lemon extract
10 drops yellow food coloring, optional
5 large eggs, lightly beaten

Directions

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.
In a large bowl, beat cream cheese and sugar until smooth. Beat in cream, lemon juice, flour, lemon zest, extracts and food coloring if desired. Add eggs; beat on low speed just until combined. Pour into crust. Return pan to baking sheet.
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.

Nutrition Facts

1 slice: 396 calories, 29g fat (18g saturated fat), 150mg cholesterol, 286mg sodium, 27g carbohydrate (19g sugars, 0 fiber), 7g protein.

Originally published as Lemon Cheesecake in Taste of Home April/May 2011

Reviews

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Average Rating:

Sue

May 5, 2018

I made this cake for my dad’s birthday and it was a huge hit. I did change a few things. For the crust I used lemon shortbread cookies and I only used 1/8C of sugar. I substituted a tsp of lemon curd & 1 lemon’s worth of lemon zest for the grated lemon peel. I topped ithe finished, cooled cake with a thin layer of whipped cream, candied lemon slices & sugared blackberries. I will make this for every special occasion.
thisgurlluvs2cook

Apr 2, 2018

Hands down one of the best cheesecakes I’ve made. Easy to prepare, too. Made this for Easter and everyone loved it and wanted the recipe! I also made a topping of fruit with strawberries, blueberries and blackberries which takes it up a notch! Excellent!
veggiemama

Apr 1, 2018

Very easy to make and also very tasty.
Belinda

Apr 1, 2018

I added Lemon Whipped Cream for the topping. Delicious!
Bess

Dec 2, 2017

First time I made this my family loved it, so here I am making it again for Christmas! This is a awesome recipe, the first time 8 made I cut all ingredients in half but choose to do the full version this round can't wait !!
Terry

Jul 11, 2017

Wonderful and easy
smilinsigner

Apr 2, 2017

Great first cheesecake recipe, light lemon flavor, but great result.
suecreations

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.
Dianebarndt

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!
vrgnhur1

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.