Rich Luscious Lemon Cheesecake Recipe

5 1 4
Rich Luscious Lemon Cheesecake Recipe
Rich Luscious Lemon Cheesecake Recipe photo by Taste of Home
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Rich Luscious Lemon Cheesecake Recipe

Read Reviews
5 1 4
Publisher Photo
"I'm always greeted with oohs and aahs when I bring out this exquisite dessert," relates Kaaren Jurack of Manassas, Virginia. "It has a wonderful lemony flavor, silky texture and rich sour cream topping. The addition of nuts to a traditional graham cracker crust makes it especially delectable."
MAKES:
12-14 servings
TOTAL TIME:
Prep: 20 min. Bake: 1 hour + chilling
MAKES:
12-14 servings
TOTAL TIME:
Prep: 20 min. Bake: 1 hour + chilling

Ingredients

  • CRUST:
  • 1-1/4 cups graham cracker crumbs (about 20 squares)
  • 3/4 cup finely chopped nuts
  • 1/4 cup sugar
  • 1/3 cup butter, melted
  • FILLING:
  • 4 packages (8 ounces each) cream cheese, softened
  • 1-1/4 cups sugar
  • 4 eggs
  • 1 tablespoon lemon juice
  • 2 teaspoons grated lemon peel
  • 1 teaspoon vanilla extract
  • TOPPING:
  • 2 cups (16 ounces) sour cream
  • 1/4 cup sugar
  • 1 teaspoon grated lemon peel
  • 1 teaspoon vanilla extract

Directions

In a bowl, combine the crumbs, nuts and sugar; stir in butter. Press onto the bottom of a greased 10-in. springform pan; set aside. in a large bowl, beat cream cheese and sugar until smooth. Add eggs, beating on low speed just until combined. Stir in the lemon juice, peel and vanilla; beat just until blended. Pour into crust.
Bake at 350° for 55 minutes or until center is almost set. Remove from the oven; let stand for 5 minutes. Combine topping ingredients; spread over filling. Return to the oven for 5 minutes. 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. Let stand at room temperature for 30 minutes before slicing. Yield: 12-14 servings.
Originally published as Luscious Lemon Cheesecake in Quick Cooking May/June 1998, p60

Nutritional Facts

1 slice: 352 calories, 21g fat (11g saturated fat), 112mg cholesterol, 172mg sodium, 33g carbohydrate (27g sugars, 1g fiber), 6g protein.

  • CRUST:
  • 1-1/4 cups graham cracker crumbs (about 20 squares)
  • 3/4 cup finely chopped nuts
  • 1/4 cup sugar
  • 1/3 cup butter, melted
  • FILLING:
  • 4 packages (8 ounces each) cream cheese, softened
  • 1-1/4 cups sugar
  • 4 eggs
  • 1 tablespoon lemon juice
  • 2 teaspoons grated lemon peel
  • 1 teaspoon vanilla extract
  • TOPPING:
  • 2 cups (16 ounces) sour cream
  • 1/4 cup sugar
  • 1 teaspoon grated lemon peel
  • 1 teaspoon vanilla extract
  1. In a bowl, combine the crumbs, nuts and sugar; stir in butter. Press onto the bottom of a greased 10-in. springform pan; set aside. in a large bowl, beat cream cheese and sugar until smooth. Add eggs, beating on low speed just until combined. Stir in the lemon juice, peel and vanilla; beat just until blended. Pour into crust.
  2. Bake at 350° for 55 minutes or until center is almost set. Remove from the oven; let stand for 5 minutes. Combine topping ingredients; spread over filling. Return to the oven for 5 minutes. Cool on a wire rack for 10 minutes.
  3. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Let stand at room temperature for 30 minutes before slicing. Yield: 12-14 servings.
Originally published as Luscious Lemon Cheesecake in Quick Cooking May/June 1998, p60

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MY REVIEW
NYDROJ22 User ID: 5188199 22466
Reviewed Jun. 20, 2010

"I AM NOT A BIG FAN OF LEMON AND HAVE MADE SEVERAL CHEESECAKES FROM THIS SITE. I ACTUALLY MADE THIS ONE AS A BIRTHDAY REQUEST, FOR THE FINELY CHOPPED NUTS I ACTUALLY USED THE BLUE DIAMOND GLAZED PECANS IN THE CRUST, I WILL SAY THAT IT DEFINITELY MADE THE CHEESECAKE! I LOVED IT AND REALLY IMPRESSED MYSELF WITH THE OUTCOME AS WELL AS BECAME A BELIEVER IN THIS LUSCIOUS LEMON RECIPE, IT WAS SOOOOOO GOOD!"

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