Lemon Cheesecake Recipe

We're moving into 90 degrees and prepping for as many pool parties as possible this summer. As soon as this starts, so does the lemonade cravings. So, let's mix it all together into one delicious treat - Lemon Cheesecake!


Also, talk about an easy way to make your cheesecake look super awesome and fancy. You could use a fork, knife, or icing spatula! But, this works best for a no-bake cheesecake.

Elsterware Lemon Cheesecake Recipe.JPG

 

 

INGREDIENTS

 

  • CRUST:

  • 2 cups graham cracker crumbs

  • 6 tablespoons butter, melted

  • 1/4 cup sugar

 

  • FILLING:

  • 4 packages (8 ounces each) cream cheese, softened

  • 1 cup sugar

  • 1/2 cup heavy whipping cream

  • 1/4 cup lemon juice

  • 2 tablespoons all-purpose flour

  • 1 tablespoon grated lemon peel

  • 2-1/2 teaspoons vanilla extract

  • 1 teaspoon lemon extract

  • 10 drops yellow food coloring, optional

  • 5 eggs, lightly beaten

 

DIRECTIONS

Preheat oven to 325°. In a small bowl, combine cracker crumbs, butter and sugar. Press onto bottom and 2 inches up sides of a greased 10-in. springform pan. Place pan on a baking sheet. Bake 10 minutes. Cool on a wire rack.

In a large bowl, beat cream cheese and sugar until smooth. Beat in cream, lemon juice, flour, lemon peel, extracts and food coloring if desired. Add eggs; beat on low speed just until combined. Pour into crust. Return pan to baking sheet.

Bake 55-65 minutes or until center is almost set. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour. Refrigerate overnight. Remove sides of pan. 

 

Yield: 16 servings.

Damien Seelbach