Lemon Dream Cheesecake
Light and creamy, this lemon cheesecake recipe is just the thing for a spring or summer 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
Reviews
How many eggs? egg yolks?., doesn't say. Looks good.
We eat Thanksgiving dinner each year at my husband's aunt's house. I have been bringing a cheesecakes since the first time I celebrated with them after we were engaged. This is one of their favorite cheesecakes.
Delicious and pretty easy to make. But quantities aren't right. I followed the recipe exactly and didnt have enough crust to cover the bottom and sides of the pan. And the filling was way more than needed and almost over flowed the sides once baked. Will make again, but will have to adjust accordingly
I made this for Thanksgiving. Followed the recipe. Came out creamy and awesome! I baked over water bath and let cool for min in oven. After I refrigerated I added Blackberry Pie Topping and Fresh Blackberries tossed in Lemon Juice and Sugar to taste. Returned to fridge for a couple hours. Came out wonderful. I will use this base now for my White Chocolate Raspberry Cheesecake now. Thanks for this recipe....
so yummy! made this for my grandmother and uncle and it was a huge success. has such a nice subtle lemon flavor. delish!
Easy and delicious recipe! I half the recipe, except the crust, and it works beautifully for a 9" cheesecake. Last night, after pouring 2/3 of the filling into the par baked crust - I added 2/3 of a can of raspberry pie filling to the remainder of the filling, and mixed thoroughly. I then added the raspberry lemon filling and swirled throughout. It received rave reviews at a party today! Creamy, flavorful, and delicious! Enjoy!
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.
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!
Very easy to make and also very tasty.
I added Lemon Whipped Cream for the topping. Delicious!