Lemon Cheesecake

Published on by carol lou

If you are ever looking for that “show-stopping” dessert – look no further.  I have been making this cheesecake for years and I always receive rave reviews.  This recipe, as with most cheesecakes, needs to be made one day ahead.  This allows the cheesecake to cool and be refrigerated overnight. Perfect for entertaining since you can make it ahead.  I am 100% sure you, too, will received multiple compliments when you serve this cheesecake.  One of my best recipes (maybe my best) according to my husband.

lemon cheesecake

Lemon Cheesecake
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Ingredients
  1. 2 cups graham cracker crumbs
  2. 1/3 cup sugar
  3. 6 tablespoons butter, melted
  4. 3 - 8 oz. packages cream cheese, softened
  5. 3 large eggs
  6. 1 3/4 cup sugar, divided
  7. 1 teaspoon grated lemon rind
  8. 5 tablespoons, lemon juice, divided
  9. 2 teaspoons, vanilla, divided
  10. 2 cups sour cream
  11. 3 tablespoons sugar
  12. 1 tablespoon cornstarch
  13. 1/2 cup water
Instructions
  1. Combine graham cracker crumbs, 1/3 cup sugar, and melted butter. Press into a 10 inch springform pan, bottom and half way up sides. Bake 350 for 5 minutes, cool on rack.
  2. Beat cream cheese at medium speed, add eggs, one at a time, beating until smooth after each addition. Add 1 1/4 (do not add 1 3/4) cup sugar, lemon rind, 3 tablespoons lemon juice, and 1 teaspoon of vanilla. Beat well. Pour into prepared crust.
  3. Bake 350 for 35 minutes.
  4. While the cheesecake is baking, combine the sour cream, 1/2 cup sugar, and remaining 1 teaspoon of vanilla. Mix well.
  5. Remove cake from oven after 35 minutes, carefully spread sour cream mixture over cake. Return to oven and bake an additional12 minutes or until set. Remove from oven and let cool on rack for 30 minutes.
  6. While the cake is cooling, combine remaining 3 tablespoons of sugar, cornstarch, 1/2 cup water, and remaining 2 tablespoons of lemon juice in a small sauce pan. Bring to a boil and boil for 3 minutes, stirring constantly. Remove from heat and let cool for 30 minutes. Stir well and spread over cake. Once the cake is completely cool, refrigerate overnight. Serves 10 - 12.
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