Ahh, lemon…
Two words: Lemon Cheesecake. Maybe one more…ever so CREAMY!
Cheesecake is one of my many weaknesses. But this treat wasn’t for me…it was for my husband, Justin. Yes, the whole thing was for him! And, he ate every last piece. Sorry, my neighbor friends (aka– “taste testers”)…I wasn’t allowed to even spare a slice for you.
This is THE cheesecake that Justin requests about every holiday that comes around. But, usually for Father’s Day and his birthday. This is THE one dessert he gets to devour all by himself. (But of course, I sneak a slice.)
So, for any Lemon Lover in your life, this Creamy Lemon Cheesecake would be the perfect treat.
If you have never baked a cheesecake from scratch: Do not be intimidated! This is simple to make. The hardest part is being patient enough to allow it to cool.
Make sure to have all of your ingredients out and ready to put together.
For (one of the best parts,) the crust: combine together the crushed graham cracker, softened butter (not melted), brown sugar and flour. Form into a spring form pan with a small cup to compact the crust evenly. Note: If you don’t have a spring form pan, this will make enough for 2 pie pan (9″ size). And, of course the time to cook them will be different. Because it is more shallow than using a spring form pan.
Cream together the cream cheese, sugar, lemon zest, flour, and baking soda. Add 3 eggs, separately. Slowly pour in the fresh lemon juice. Mix until all combined, while making sure to scrap down the sides.
Pour the lemon cheesecake mixture into the formed crust. TIP: Place on a baking sheet to prevent the spring form pan from leaking out any butter from the crust into the oven. Bake in a 350 degrees preheated oven (on the bottom shelf) for 25 minutes. Lightly cover the top with aluminum foil and bake for additional 55 minutes on 325 degrees.
Allow to cool at room temperature. Cover with a clear wrap and refrigerate for 4 hours or overnight. (I will usually make this the night before serving.)
You will take one bite of this and be in total dreamland…Creamy Lemon Cheesecake Dreamland, that is!
Enjoy, my friends!
- 2¼ cups crushed graham crackers
- ½ cup all purpose flour
- ½ cup brown sugar
- 12 tablespoons butter, softened (not melted)
- 12 ounces cream cheese, softened
- 1½ cups of granulated sugar
- 3 tablespoons flour
- ½ teaspoon baking powder
- 3 eggs
- ¾ cup fresh lemon juice (about 4-5 lemons)
- 2 tablespoons lemon zest
- powdered sugar for dusting
- Preheat oven to 350 degrees.
- Combine graham cracker crumbs, ½ cup flour, brown sugar, and butter in a mixing bowl. Mix until blended.
- Press into a spring form pan. (Tip: use a small drinking glass to run it along the edges of the pan.) Set aside.
- Beat cream cheese and granulated sugar with a mixer on medium speed until well blended.
- Add eggs, separately and 3 tablespoons of flour; mix well.
- Blend in 2 tablespoons of lemon zest, lemon juice, and baking powder; pour into crust.
- Place on a baking sheet to prevent the spring form pan from leaking out any butter (from the crust) into the oven.
- Bake for 25 minutes. Then lightly cover the top with aluminum foil and bake for additional 55 minutes on 325 degrees.
- Allow to cool at room temperature. Then cover with a clear wrap and refrigerate for 4 hours or overnight. (I will usually make this the night before serving.)
- Dust with powdered sugar and enjoy!
Oh my goodness I’m in dreamland just looking at your pics! Pinning right now! Super DELICIOUS!
Tahnycooks recently posted…Mini Apple Pies with a Warm Maple Butter Sauce
You are ever so kind, Tahny! Thank you so much. Hope your Sunday is fabulous!
What a luscious, creamy cheesecake! I wouldn’t be surprised that your husband wanted it for himself. There’s something about lemon in cheesecake. Its lovely, sweet and citrusy. Gorgeous pictures!
Sugar et al recently posted…No Churn Raspberry Ice Cream
I love how you described a lemon cheesecake, Sonali…it’s just all a perfect balance when you put lemon in a creamy cheesecake. Hugs!
Gloria, you know I love lemon and am always ready to try a new recipe! This looks beautiful and delicious (like everything you do!) Pinning and sharing on FB today! Have a great Sunday!
Cindy Eikenberg recently posted…July 4th Pizzelles
Yep, thought about you when I was posting this! Thanks for sharing the love on fb, Cindy. You are always so kind! (Wish we were neighbors!!)
I adore lemon desserts – probably more than any other ingredient. Truly! Love it. This cheesecake is beautiful and I’ve never had lemon cheesecake before. I can only imagine. So good Gloria! Pinning!
sally @ sallys baking addiction recently posted…Strawberry Swirl Chocolate Chip Cheesecake Bars.
I can not believe miss sally has never had a lemon cheesecake…you would love it! (=
I am in dreamland and this looks outstanding! I love how rustic but beautiful this cheesecake looks. Lemon in any baked goods always gets my attention. Looks delicious Gloria and I hope you’re having a great weekend!
Anne ~ Uni Homemaker recently posted…Warm Jalapeno Crab Dip
Thank you so much Anne…and also for the mention on twitter! You always make me smile! (=
I love this! i love how it is high and dense looking xx
renee@chocolatepeanutbutterohmy recently posted…Chocolate Pie & Peanut Butter Ice cream
I’m really proud how the texture is in this cheesecake…thank you for noticing Renee!!
Gloria recently posted…Cheesecake Cream Puffs
Oh Gloria, what a beautiful and creamy looking cheesecake! This looks it should be sitting in the cover of a magazine or the window of a high end bakery that I would drool over. I love lemony desserts but have never tried a lemon cheesecake so would love to try making this – Pinned 🙂
Kelly recently posted…Finger food Friday – Nutella Stuffed Peanut Butter Cookies
Aww, you are ever so kind Kelly! If you like lemony treats…you would for sure love this one!
Gloria! This is gorgeous. I love lemon desserts and cheesecake. Perfect union!
Aimee @ ShugarySweets recently posted…Red, White and Blue Pretzels
I think it’s the perfect combination put together…just as you put it! Thank you Aimee!
This looks fabulous, Gloria! Pinned!
Julie @ This Gal Cooks recently posted…Vanilla Peach Ice Cream {Dairy Free}
Thank you Julie!!
Oh my gosh Gloria! This looks so amazing! Pinned!
Trish – Mom On Timeout recently posted…Homemade Almond Joy Ice Cream – No Machine Needed!
Thanks for sharing the love, Trish! (=
I love lemon desserts! Pinning this!
Ashley @ Wishes and Dishes recently posted…4th of July Recipe Roundup
Thank you Ashley! I think lemon desserts are so decadent…and in with cheesecake, you have a double dose!
Your pictures are beautiful! I could totally make this recipe vegan and my family would love it!
Reba – Not So Perfect Life recently posted…Buffalo Tempeh Fingers
I’d love for you to share the vegan version! LMK when you do! (=
This cheesecake sounds just divine!! I’d definitely have to sneak a slice myself too!! 😉
Jocelyn recently posted…Raspberry Chocolate Chip Muffins
Thank you Jocelyn! Have a great weekend!
So which is it 1/2 teaspoon baking soda (listed on the ingredient list) or baking powder (in the instructions)? Hope it is baking soda since that’s what I added before I caught the difference in the recipe. Sure hope it turns out ok.
I am so sorry for the mix up, Sue. I just updated it. But don’t worry, I’ve accidentally added the baking soda into my own recipe instead of the baking powder. I actually didn’t notice much of a difference. Thank you for letting me know of the mistake. (Sorry for the delay, I’ve been on vacation without internet service.) Have a great rest of the week, Sue! (=
Gloria recently posted…Dirty Dr. Pepper
I love it! Cheesecake is one of my favourite desserts and the tang of the lemon will definitely help with the sometimes sickly sweet of the cream cheese.
Julia @ hungryandconfused recently posted…Mexican Tortilla Soup
You are so right with the too sweetness with most cheesecakes. It’s the perfect combination with the lemon! Thank you Julia!
Gloria recently posted…Caprese Grilled Cheese
any guesses about how long to bake this Lemon Cheesecake when you use two 9″ pie plates?
thanks!