Lemon Cheesecake Recipe

November 12, 2015
Lemon Cheesecake Recipe

Lemon Cheesecake Recipe

My children have pretty sophisticated and adventurous palates but, when it comes to birthday cake, we don’t fool around.  Each has their favourite birthday dessert that I make year after year.  This cheesecake is my older son’s choice when his special day rolls around.  This cake ain’t cheap but it’s pretty easy as long as you give yourself plenty of time.  And make sure you invite lots of people for dinner because this cake feeds a crowd.  Mind you, leftovers for breakfast the next day is pretty great too.  And because it’s more “cheese” than “cake”, plus it has fruit, this dessert seems almost virtuous.  Even for breakfast.

Lemon Cheesecake Recipe
  • 2 cups graham cracker crumbs (you can buy graham cracker crumbs at the bulk food store, or just grind two sleeves of crackers in a food processor)
  • ¼ cup packed brown sugar
  • 5 tablespoons butter, melted
  • 2 tsp fresh lemon juice
  • Zest one lemon
  • Pinch salt
  • 2 lbs cream cheese, room temperature
  • 1 ¾ cup granulated sugar
  • zest of three lemons
  • 1 cup sour cream
  • ¼ cup whipping cream
  • ⅓ cup lemon juice
  • 2 tsp vanilla
  • 4 large eggs, room temperature
  • 1 ½ cups sour cream
  • ¼ cup granulated sugar
  • 1 tsp vanilla
  1. Preheat oven to 350F
  2. Blend crumbs and sugar in food processor
  3. With machine running, add melted butter and lemon juice, blending until crumbs are moistened
  4. Press crumb mixture onto bottom and 2 inches up sides of 10” springform pan (make sure the sides are about 3" tall because this cake is a monster)
  5. I use a tall glass to press the crumbs into the corners of the pan (see photo 1)
  6. Put crust in freezer for 15 minutes to harden slightly
  7. Bake crust until set, about 10 minutes, cool completely
  8. Beat cream cheese, sugar and zest in stand mixer until smooth and fluffy (see photo 2)
  9. Add sour cream, whipping cream, lemon juice and vanilla, and beat to just blend
  10. Add eggs one at a time to just blend
  11. Pour filling into crust
  12. Place pan on rimmed baking sheet
  13. Bake until top is set, puffy and lightly golden at edges but still jiggles all over when the pan is shaken, about 1 hour
  14. Cool cake 5 minutes
  15. Mix sour cream, sugar and vanilla
  16. Spread topping over hot cake to edge of pan and covering completely (this will fill in any cracks or crevices you often see in cheesecakes)
  17. Bake an additional 10 minutes
  18. Transfer cake in pan to rack and cool 10 minutes
  19. Place hot cheesecake in refrigerator and chill, uncovered, overnight
  20. Decorate with fresh fruit and dust with icing sugar and/or drizzle with melted chocolate (photo 3 and 4)


photo 1


photo 2


photo 3


photo 4

While your cheesecake is baking, listen to this playlist from Sarah Harmer and read my rant, The Customer is Always Right.

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