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Lovely Lemon Cheesecake

Wait for the oohs and aahs when you present this luxurious lemon cheesecake recipe. The lemon flavor gives it a bright, tangy flavor. —Margaret Allen, Abingdon, Virginia
  • Total Time
    Prep: 25 min. Bake: 70 min. + chilling
  • Makes
    14 servings


  • 3/4 cup graham cracker crumbs
  • 2 tablespoons sugar
  • 3 teaspoons ground cinnamon
  • 2 tablespoons butter, melted
  • 5 packages (8 ounces each) cream cheese, softened
  • 1-2/3 cups sugar
  • 1/8 teaspoon salt
  • 1/4 cup lemon juice
  • 1-1/2 teaspoons vanilla extract
  • 5 large eggs, room temperature, lightly beaten
  • Thin lemon slices, optional


  • Preheat oven to 325°. Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan.
  • In a small bowl, mix cracker crumbs, sugar and cinnamon; stir in butter. Press onto bottom of prepared pan; refrigerate while preparing filling.
  • In a large bowl, beat cream cheese, sugar and salt until smooth. Beat in lemon juice and vanilla. Add eggs; beat on low speed just until blended. Pour over crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
  • Bake 70-80 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
  • Remove rim from pan. If desired, top cheesecake with lemon slices.

Test Kitchen Tips
  • Cinnamon comes in two basic types: Ceylon and cassia. Ceylon cinnamon’s delicate, complex flavor is ideal for ice creams and simple sauces. The spicy, bolder cassia cinnamon (often labeled simply as cinnamon) is preferred for baking.
  • Go for freshly squeezed lemon juice when preparing this summery sipper. Bottled lemon juice, which is from concentrate, won’t provide the same bright, fresh flavor.
  • Check out 25 easy cheesecake recipes.
  • Nutrition Facts
    1 slice (calculated without orange peel and currants): 444 calories, 32g fat (19g saturated fat), 169mg cholesterol, 325mg sodium, 32g carbohydrate (27g sugars, 0 fiber), 9g protein.

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    • Lisa
      Jun 14, 2019

      I followed the recipe directions exactly. I used the water bath and what a difference from other cheesecakes I've made. The side of the cheesecake barely needed any coaxing to be removed from the rim. I am wondering if anyone has attempted to bake this cheesecake using a convention oven. I know adjustments must be made (temperature down by 50 degrees and shorter cooking time). I'm hoping someone has tried it and can tell me how it worked.

    • ana.1128
      May 10, 2016

      This is a wonderful cheesecake! However I wouldn't recommend the water bath, because the cake didn't cook, so I just put it in the oven for an hour longer and without the foil, my family went nuts for it!

    • Pkfarmer
      May 7, 2016

      My daughter just won the county 4H Bake off with this recipe. The judges loved how light it was. Perfect for this time of year.