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Luscious Lemon Cheesecake

This creamy cheesecake is heavenly...and convenient for busy farmers like us. When we have company coming, I make it the day before.
  • Total Time
    Prep: 20 min. Bake: 65 min. + chilling
  • Makes
    16-20 servings


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


  • In a small bowl, combine the cracker crumbs, confectioners' sugar and lemon zest; cut in butter until crumbly. Set aside 3/4 cup mixture for topping. Press remaining crumbs onto the bottom and 1 in. up the sides of a 10-in. springform pan.
  • For filling, in a large bowl, beat the cream cheese, sugar, flour, lemon zest and vanilla until blended. Add the eggs, yolks and cream; beat on low speed just until combined. Pour into crust; sprinkle with reserved crumbs.
  • Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Place pan in a large baking pan; add 1 in. of hot water to larger pan.
  • Bake at 325° for 65-75 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
  • Refrigerate overnight. Remove sides of pan. If desired, garnish with strawberries. Refrigerate leftovers.

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