Luscious Lemon Cheesecake Recipe

3 2 1
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Luscious Lemon Cheesecake Recipe

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3 2 1
Publisher Photo
This creamy cheesecake is heavenly...and convenient for busy farmers like us. When we have company coming, I make it the day before.
MAKES:
16-20 servings
TOTAL TIME:
Prep: 20 min. Bake: 65 min. + chilling
MAKES:
16-20 servings
TOTAL TIME:
Prep: 20 min. Bake: 65 min. + chilling

Ingredients

  • CRUST:
  • 2-2/3 cups graham cracker crumbs
  • 1/2 cup confectioners' sugar
  • 1-1/2 teaspoons grated lemon peel
  • 1/2 cup butter, softened
  • FILLING:
  • 5 packages (8 ounces each) cream cheese, softened
  • 1-3/4 cups sugar
  • 3 tablespoons all-purpose flour
  • 1-1/2 teaspoons grated lemon peel
  • 1 teaspoon vanilla extract
  • 5 eggs, lightly beaten
  • 2 egg yolks, lightly beaten
  • 1/4 cup whipping cream
  • Fresh or frozen strawberries, optional

Directions

In a bowl, combine crust ingredients with a fork. Reserve 3/4 cup of mixture; sprinkle remaining crumbs evenly onto the bottom and sides of a 10-in. springform pan. For filling, beat cream cheese, sugar, flour, lemon peel and vanilla in a large mixing bowl. Gradually add eggs and yolks, beating well. Blend in whipping cream. Spread evenly into pan. sprinkle reserved crumbs on top. Bake at 250° for 1 hour. Turn off heat and leave cheesecake in oven 1 hour longer. Remove to wire rack to cool 4-6 hours. Refrigerate overnight. Garnish with strawberries if desired. Yield: 16-20 servings.
Originally published as Luscious Lemon Cheesecake in Grandma's Great Desserts Cookbook 1992, p31

  • CRUST:
  • 2-2/3 cups graham cracker crumbs
  • 1/2 cup confectioners' sugar
  • 1-1/2 teaspoons grated lemon peel
  • 1/2 cup butter, softened
  • FILLING:
  • 5 packages (8 ounces each) cream cheese, softened
  • 1-3/4 cups sugar
  • 3 tablespoons all-purpose flour
  • 1-1/2 teaspoons grated lemon peel
  • 1 teaspoon vanilla extract
  • 5 eggs, lightly beaten
  • 2 egg yolks, lightly beaten
  • 1/4 cup whipping cream
  • Fresh or frozen strawberries, optional
  1. In a bowl, combine crust ingredients with a fork. Reserve 3/4 cup of mixture; sprinkle remaining crumbs evenly onto the bottom and sides of a 10-in. springform pan. For filling, beat cream cheese, sugar, flour, lemon peel and vanilla in a large mixing bowl. Gradually add eggs and yolks, beating well. Blend in whipping cream. Spread evenly into pan. sprinkle reserved crumbs on top. Bake at 250° for 1 hour. Turn off heat and leave cheesecake in oven 1 hour longer. Remove to wire rack to cool 4-6 hours. Refrigerate overnight. Garnish with strawberries if desired. Yield: 16-20 servings.
Originally published as Luscious Lemon Cheesecake in Grandma's Great Desserts Cookbook 1992, p31

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MY REVIEW
Aleida User ID: 1080334 15200
Reviewed Dec. 8, 2009

"

Five (5) packages of cream cheese.  Yowza!!  I can't afford to make this.  Too bad as I love lemon anything!!
"

MY REVIEW
StephieJean User ID: 5097876 20855
Reviewed Mar. 13, 2009

"Yummy!! I am not much of a lemon fan...however, my dad and cousin are lemon-oholics! I will have to try this for them! Thanks for sharing it. My dad is also a farmer and it's time to start his summer garden so I know what you mean. It's so busy right now for our family, as we help him when we can. He also does a fall garden. This fall he planted cabbaes, brussel sprouts, collard greens, and onions. But in the summer time...I cannot think of  a vegetable he doesn't grow....from corn to garlic....we plant it!!!"

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