Lemon Cheesecake Recipe

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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.
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  • 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
25 mins
1 hr
3 hrs
  • 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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