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Lemon Cheesecake


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  • 3/4 c graham cracker crumbs
  • 2 Tbsp sugar
  • 1 Tbsp ground cinnamon
  • 1 Tbsp butter, melted
  • 5 8oz pkg cream cheese, softened
  • 1 2/3 c sugar
  • 5 lg eggs
  • 1 tsp lemon rind, grated
  • 1/4 c lemon juice
  • 1 1/2 tsp vanilla extract
  • 1/8 tsp Salt
  • garnish:lemon twist, fresh mint sprigs


Servings 12


Step 1

Combine first 3 ingredients; stir well. Brush bottom and sides of a 10-inch springform pan with melted butter. Add crumb mixture, tilting pan to coat sides and bottom. Chill.

Beat cream cheese at medium speed with an electric mixer until creamy; grudually add 1 2/3 cups of sugar, beating well. Add eggs, one at a time, beating after each addition. Stir in lemon rind, lemon juice, vanilla and salt. Pour mixture into prepared pan. Bake at 300f for 1 hr and 20 minutes. (center may be soft but will set when chilled.) Cool on wire rack; cover and chill at least 8 hours. Garnish, if desired.

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