Lovely Lemon Cheesecake
Wait for the oohs and aahs when you present this luxurious lemon cheesecake recipe. The lemon flavor gives it a bright, tangy flavor. —Margaret Allen, Abingdon, Virginia
Ingredients
- 3/4 cup graham cracker crumbs
- 2 tablespoons sugar
- 3 teaspoons ground cinnamon
- 2 tablespoons butter, melted
- FILLING:
- 5 packages (8 ounces each) cream cheese, softened
- 1-2/3 cups sugar
- 1/8 teaspoon salt
- 1/4 cup lemon juice
- 1-1/2 teaspoons vanilla extract
- 5 large eggs, room temperature, lightly beaten
- Thin lemon slices, optional
Reviews
I made this for the first time this weekend for my daughter's birthday. It was amazing. It was easy and delicious. ( The hardest part was finding a pan that would hold water and the springform pan would fit in)
I followed the recipe directions exactly. I used the water bath and what a difference from other cheesecakes I've made. The side of the cheesecake barely needed any coaxing to be removed from the rim. I am wondering if anyone has attempted to bake this cheesecake using a convention oven. I know adjustments must be made (temperature down by 50 degrees and shorter cooking time). I'm hoping someone has tried it and can tell me how it worked.
This is a wonderful cheesecake! However I wouldn't recommend the water bath, because the cake didn't cook, so I just put it in the oven for an hour longer and without the foil, my family went nuts for it!
My daughter just won the county 4H Bake off with this recipe. The judges loved how light it was. Perfect for this time of year.