Wednesday, August 28, 2013

Lemon Cheesecake

I made this recipe a few weeks ago, but imminently lost the cookbook before retrieving the recipe. However, it was recently located, so I can now post this scrumptious cheesecake. It took a while to bake, but it was very easy. Like most cheesecakes, it definitely tastes better after being thoroughly chilled, but not frozen. For a garnish, you may want to set aside about 1/2 cup of the graham cracker crust, or blueberries also work nicely, and so does lemon zest.

Lemon Cheesecake:

Yield: About 12 servings


1 ½ cups graham cracker crumbs, finely crushed

1 ¼ cups sugar, divided

3 TBS butter, melted

3 pkg. (8 oz. each) cream cheese, softened

1 cup sour cream

Grated peel and zest from 1 medium lemon

3 eggs


 Preheat oven to 350°F. Mix graham cracker crumbs, ¼ cup sugar, and butter. Press crumb mixture on the bottom of a greased 9-inch spring form pan. Set aside.

Best cream cheese and remaining 1 cup sugar in a large bowl with an electric mixer on medium speed until well blended. Add sour cream, lemon peel and juice; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended, and pour over crust.

 Bake 45 to 50 minutes or until center is almost set. Turn off oven. Open door slightly; let cheesecake stand in oven for 30 more minutes. Remove to wire rack. Run knife of metal spatula around rim of pan to loosen cake; cool before removing rim of pan.

Refrigerate at least 4 hours, overnight. Garnish as desired (I used blueberries). Refrigerate leftover cheesecake.  

Note: I got from my "Kraft Philadelphia Favorite Recipes" cookbook.

1 comment:

  1. Nice, Libby! You should show off those pictures a bit more, though, blow them up. They would look fantastic. ;)


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