Lemon Cheesecake

Lemon Cheesecake

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Light and lemony, Lemon Cheesecake is just the dessert for a spring or summer’s day.

  • 1 1/2 Cups Graham Cracker Crumbs
  • 3 Tablespoons Sugar
  • 1/3 Cup Butter (Melted)
  • 32 Ounces Cream Cheese (Softened)
  • 1 Cup Sugar
  • 1 Teaspoon Lemon Extract
  • 1 Tablespoon Lemon Zest
  • 1/4 Cup Fresh Lemon Juice
  • 2 Tablespoons Unbleached Flour
  • 1 Teaspoon Vanilla Extract
  • 4 Eggs
  1. Preheat oven to 325 degrees.
  2. In medium-size bowl combine graham cracker crumbs, 3 tablespoons sugar, and melted butter. Press onto bottom of 9 inch springform pan.
  3. In large-size bowl beat cream cheese, 1 cup sugar, and vanilla until well blended. Add lemon extract, lemon zest, lemon juice, and unbleached flour. Combine well. Add eggs one at a time. Mix on low speed after each egg until just blended. Pour mixture over crust.
  4. Place in oven 55 minutes until center is almost set. Remove from oven. Loosen cake from rim of pan. Cool before removing rim. Place in refrigerator 4 hours.
  5. Remove from refrigerator and slice into pieces.
  6. Serve immediately.
  7. Makes 1 Cheesecake
  8. Serves 16
  9. Prep Time: 20 Minutes Cook Time: 55 Minutes Total Time: 75 Minutes
  10. "Work With What You Got!"
  11. ©Tiny New York Kitchen © 2018 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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