Lemon Dream Cheesecake Recipe

5 36 37
Lemon Dream Cheesecake Recipe
Lemon Dream Cheesecake Recipe photo by Taste of Home
Publisher Photo

Lemon Dream Cheesecake Recipe

Read Reviews
5 36 37
Publisher Photo
Light and lemony, this creamy dessert is just the thing for a spring or summer’s day. —Bonnie Jost, Manitowoc, Wisconsin
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. Bake: 55 min. + chilling
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. Bake: 55 min. + chilling

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 peel
  • 2-1/2 teaspoons vanilla extract
  • 1 teaspoon lemon extract
  • 10 drops yellow food coloring, optional
  • 5 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 peel, 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. Yield: 16 servings.
Originally published as Lemon Dream Cheesecake in Taste of Home April/May 2011, p91

Nutritional Facts

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

  • 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 peel
  • 2-1/2 teaspoons vanilla extract
  • 1 teaspoon lemon extract
  • 10 drops yellow food coloring, optional
  • 5 eggs, lightly beaten
  1. 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.
  2. In a large bowl, beat cream cheese and sugar until smooth. Beat in cream, lemon juice, flour, lemon peel, extracts and food coloring if desired. Add eggs; beat on low speed just until combined. Pour into crust. Return pan to baking sheet.
  3. 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. Yield: 16 servings.
Originally published as Lemon Dream Cheesecake in Taste of Home April/May 2011, p91

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Reviews forLemon Dream Cheesecake

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MY REVIEW
Terry User ID: 7921868 269312
Reviewed Jul. 11, 2017

"Wonderful and easy"

MY REVIEW
smilinsigner User ID: 8412979 264209
Reviewed Apr. 2, 2017

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

MY REVIEW
suecreations User ID: 8876623 249300
Reviewed 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."

MY REVIEW
Dianebarndt User ID: 8599192 246106
Reviewed 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!"

MY REVIEW
vrgnhur1 User ID: 6977674 244419
Reviewed 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."

MY REVIEW
aug2295 User ID: 4631582 238493
Reviewed Nov. 30, 2015

"My family was nervous about a lemon cheese cake but this was fantastic. Texture was really light and the lemon was subtle but brought something to the table."

MY REVIEW
IWish User ID: 8380920 226567
Reviewed May. 19, 2015

"This is delicious! It was my first time making a baked cheesecake (I was nervous, too.) I omitted the lemon extract and food coloring. I baked using water bath - initially using the water bath brought the oven temp down to around 300 degrees, so using an oven thermometer, I increased temp until I was back up to 325 degrees. Baked for 1 hr. (performed the jiggle test - outside perimeter of filling = firm/no jiggle with center filling = slight jiggle) then turned off the oven - opened door for 1 minute then closed and let the cheesecake sit it the oven for 1 hr. Removed outer springform ring then cooled on counter for 1 hr then put in fridge for 6 hrs. No cracks - looks like a pro made it with beautiful color on top. I made a lemon dessert sauce to drizzle on each serving - the little bit extra sweet/tartness made this cheesecake PERFECTION."

MY REVIEW
hokenson User ID: 2582900 223069
Reviewed Mar. 18, 2015

"Very good! Would use lemon curd for a topping next time."

MY REVIEW
LCarr4 User ID: 8061517 222154
Reviewed Mar. 6, 2015

"Having never made a cheesecake before, I was nervous...but it was AMAZING. I could not believe how incredibly easy it was to make and how good it came out. I even realized at the last minute that I only had 1 teaspoon of vanilla extract and it came out fine. I think you would have to really work hard to mess this cheesecake up! Which is lucky for me!"

MY REVIEW
Cklee1403 User ID: 7760621 221865
Reviewed Mar. 3, 2015

"This was really yummy. Very light and not too sweet. The only thing I added was a dollop of lemon pie filling on the top when served."

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