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Lemon Cheesecake Recipe

recipetips.com - Do you love lemon flavor? You will get plenty of it in this light and creamy cheesecake recipe that is bursting with lemon and featuring a graham cracker crust that is scrumptious.
Anonymous
Rating of 5 out of 5.0 stars
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Ingredients
  • 1 cup graham cracker crumbs (1 whole sleeve) - crushed
  • 4 tablespoons unsalted butter - softened
  • 2 lemons - zested, juiced
  • 1 1/4 cups sugar
  • 1/4 cup cornstarch
  • 16 ounces cream cheese - regular
  • 15 ounces ricotta cheese - regular or low-fat
  • 4 eggs - large size
  • 2 cups half-n-half
  • 2 teaspoons vanilla
  • 1 lemon - for zesting
Change Servings
Prep Time
25 minutes
Cook Time
1 hour
Total Time
25 minutes
Container: 9" springform pan, 2 small bowls, large mixer with bowl
Directions
  • Preheat oven to 375°.
  • Wrap outside of springform pan with foil so batter won't leak out.
  • In small bowl, mix graham cracker crumbs with butter.
  • Press mixture firmly into bottom of springform pan.
  • Bake crust for 10 minutes.
  • Cool on wire rack for at least 20 minutes.
  • Reset oven to 325°.
  • In small bowl, zest the 2 lemons. Cut both in half and juice into bowl with zest.
  • In another small bowl, combine sugar and cornstarch.
  • In large mixer bowl, beat cream cheese with ricotta until smooth, about 3 minutes, on medium speed.
  • Add in sugar mixture.
  • Reduce speed to low, add eggs, half-n-half, vanilla, and lemon zest and juice. Blend, scraping down sides of bowl occasionally. It will be a thin mixture.
  • Pour batter over cooled crust.
  • Place in 325° oven for 1 hour, making sure center is set. (It will not brown on top).
  • Shut off oven and keep cheesecake in oven for 1 hour.
  • Remove from oven and cool on wire rack in pan for 2 hours.
  • Cover and chill for 1 hour. Can be chilled overnight.
  • When ready to serve, remove foil and side of pan. Place on serving platter. Garnish with thin lemon slices.
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lemon cheesecake

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Cooking Tips & Advice
Bread Making Demonstration:Quick Bread Lemon Bread Lemon bread is a popular quick bread that is usually flavored with lemon zest or lemon extract to provide a distinct lemon flavor.
Glossary Terms
A popular quick bread in Britain and the United States that is usually flavored with lemon zest or lemon extract to provide a distinct lemon flavor.
A golden colored oil with a citrus aroma that is produced from the skin of the lemon. As edible oil, it is commonly used as a dressing for salad oils or as a food ingredient.
A type of lemon that does not have the exceptionally tart flavor of standard lemons. Meyer lemons are typically considered to be sweeter in both flavor and aroma, providing a taste mildly similar to a tangerine.
A type of fruit that may grow as large as a foot in diameter and is the largest citrus fruit. It is closely related to the grapefruit, but it is a bit less juicy, less bitter, and is sweeter.
Preserved lemons are used by many chefs today because of their distinct flavor and smooth texture. The lemons are preserved in a mixture of salt and lemon juice for approximately 25 to 30 days.
An oval shaped, bright yellow citrus fruit that is sought for its tart flavored, highly acidic juice and skin.
An herb that has a lemony aroma and flavor, used to flavor tea and desserts and can also be used to season meat and fish dishes.
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