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Lovely Lemon Cheesecake

3 reviews
Total Time
Prep: 25 min. Bake: 70 min. + chilling

By Taste Of Home Editorial Team

Recipe by Margaret Allen, Abingdon, Virginia

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Published on Jan. 17, 2025

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

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Test Kitchen Tips
  • Cinnamon comes in two basic types: Ceylon and cassia. Ceylon cinnamon’s delicate, complex flavor is ideal for ice creams and simple sauces. The spicy, bolder cassia cinnamon (often labeled simply as cinnamon) is preferred for baking.
  • Go for freshly squeezed lemon juice when preparing this summery sipper. Bottled lemon juice, which is from concentrate, won’t provide the same bright, fresh flavor.
  • Check out 25 easy cheesecake recipes.

    • Lovely Lemon Cheesecake

    3 reviews
    Prep Time 25 min
    Cook Time 1 hour 10 min
    Yield 14 servings

    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
    Text Ingredients

    Directions

    1. Preheat oven to 325°. Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan.
    2. In a small bowl, mix cracker crumbs, sugar and cinnamon; stir in butter. Press onto bottom of prepared pan; refrigerate while preparing filling.
    3. In a large bowl, beat cream cheese, sugar and salt until smooth. Beat in lemon juice and vanilla. Add eggs; beat on low speed just until blended. Pour over crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
    4. Bake 70-80 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
    5. Remove rim from pan. If desired, top cheesecake with lemon slices.

    Nutrition Facts

    1 slice (calculated without orange peel and currants): 444 calories, 32g fat (19g saturated fat), 169mg cholesterol, 325mg sodium, 32g carbohydrate (27g sugars, 0 fiber), 9g protein.

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