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Creamy Lemon Cheesecake

My friend Gwen gave me this creamy, lip-smacking recipe, and it's been a crowd-pleaser at my house ever since. The homemade lemon curd on top adds a tart, special touch! The cake can also be made in three store-bought graham cracker pie shells. —Anne Henry, Toronto, Ontario
  • Total Time
    Prep: 35 min. Bake: 50 min. + chilling
  • Makes
    16 servings

Ingredients

  • 1 cup graham cracker crumbs
  • 2 tablespoons butter, melted
  • FILLING:
  • 2 packages (8 ounces each) reduced-fat cream cheese
  • 1 package (8 ounces) fat-free cream cheese
  • 1-1/3 cups sugar
  • 1/3 cup lemon juice
  • 1 tablespoon grated lemon zest
  • 3 large eggs, lightly beaten
  • TOPPINGS:
  • 1 cup reduced-fat sour cream
  • 4 teaspoons plus 1/2 cup sugar, divided
  • 1 teaspoon vanilla extract
  • 4-1/2 teaspoons cornstarch
  • 1/4 teaspoon salt
  • 3/4 cup water
  • 1 large egg yolk, beaten
  • 1/3 cup lemon juice
  • 1 tablespoon butter
  • 2 teaspoons grated lemon zest

Directions

  • Place a 9-in. springform pan coated with cooking spray on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
  • In a small bowl, combine cracker crumbs and butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° until set, 6-9 minutes. Cool on a wire rack.
  • In a large bowl, beat cream cheeses and sugar until smooth. Beat in lemon juice and zest. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
  • Bake at 325° until center is almost set, 40-45 minutes. Let stand for 5 minutes. Combine the sour cream, 4 teaspoons sugar and vanilla; spread over top of cheesecake. Bake 10 minutes longer.
  • Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
  • In a small heavy saucepan, combine the cornstarch, salt and remaining sugar. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
  • Stir a small amount of hot mixture into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in the lemon juice, butter and lemon zest. Cool to room temperature without stirring.
  • Spread over cheesecake. Refrigerate overnight. Remove sides of pan.
Nutrition Facts
1 slice: 260 calories, 11g fat (7g saturated fat), 84mg cholesterol, 305mg sodium, 33g carbohydrate (28g sugars, 0 fiber), 8g protein.
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