Enjoy a zesty lemon cheesecake filling  easily with this simple recipe. Make the perfect dessert for any  occasion & incorporate the citrusy goodness of lemon.


GRAHAM CRACKER CRUST Butter Graham Cracker Cookies White Sugar CHEESECAKE FILLING White Sugar | Lemons Cream Cheese | Eggs  Vanilla Extract Heavy Whipping Cream Lemon Juice

Crush the graham crackers to fine crumbs. Mix with sugar and melted butter. Press into a prepared pan. Bake at 375°F for 8 minutes. Cool the crust and wrap the bottom and sides of the pan tightly with a double layer of heavy duty aluminum foil to prepare the  pan for the water bath baking.


Heat a large pot of water until boiling. Turn off heat. You will need this hot water to make the water bath to bake the cheesecake. In a small bowl combine the lemon zest and granulated sugar until it is pale yellow color. Set aside.


Beat the cream cheese until smooth. Add the lemon sugar and beat until the sugar is dissolved. Beat in eggs one at a time. Add the lemon juice, heavy whipping cream and vanilla extract. Pour the lemon cheesecake filling into the prepared crust.


Bake in a water bath for 60 to 65 minutes or until the edges are set but the center is still slightly jiggly. Turn the oven off and wedge the oven door open for 1 hour. After 1 hour, remove cheesecake and cool. Garnish with whipped cream, lemon curd and fresh berries before serving.


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