Creamy Lemon Cheesecake
This cheesecake will stay fresh in the refrigerator for up to 5 days, covered.
  • 2 1/4 cups crushed graham crackers
  • 1/2 cup all purpose flour
  • 1/2 cup brown sugar
  • 12 tablespoons butter, softened (not melted)
  • 12 ounces cream cheese, softened
  • 1 1/2 cups of granulated sugar
  • 3 tablespoons flour
  • 1/2 teaspoon baking powder
  • 3 eggs
  • 3/4 cup fresh lemon juice (about 4-5 lemons)
  • 2 tablespoons lemon zest
  • powdered sugar for dusting
  1. Preheat oven to 350 degrees.
  2. Combine graham cracker crumbs, 1/2 cup flour, brown sugar, and butter in a mixing bowl. Mix until blended.
  3. Press into a spring form pan. (Tip: use a small drinking glass to run it along the edges of the pan.) Set aside.
  4. Beat cream cheese and granulated sugar with a mixer on medium speed until well blended.
  5. Add eggs, separately and 3 tablespoons of flour; mix well.
  6. Blend in 2 tablespoons of lemon zest, lemon juice, and baking powder; pour into crust.
  7. Place on a baking sheet to prevent the spring form pan from leaking out any butter (from the crust) into the oven.
  8. Bake for 25 minutes. Then lightly cover the top with aluminum foil and bake for additional 55 minutes on 325 degrees.
  9. 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.)
  10. Dust with powdered sugar and enjoy!
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.
Recipe by Simply Gloria at