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Lemon Cream Cheesecake

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(total ratings: 3)
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Servings: 6-8
Creamy, smooth and lightly lemon flavored this 7-inch cheesecake is nice for smaller families.....Ruth

For Crust:
1 cup graham cracker crumbs
5 tbsp. melted butter
1 tbsp. granulated sugar

For Filling:
2 (8 oz.) packages cream cheese, at room temperature
3/4 cup granulated sugar
2 eggs
1/3 cup butter, melted and cooled
1/2 teaspoon lemon extract

Garnish: (optional)
Fresh strawberries, sliced

Preheat oven to 350 degrees F (180 C). Combine crumbs, butter and sugar and press onto bottom of a 7-inch springform pan. Bake for five minutes and set aside to cool.

Increase oven temperature to 375 degrees F (190 C).

In blender beat sugar, eggs and cream cheese; add butter and extract. Pour into crust and bake for 15 - 20 minutes. Cake will be loose in middle but will firm up after chilling. Refrigerate overnight before removing sides of springform pan. Slice into wedges and serve with fresh strawberries if you wish.

Bon appetit!

Makes 6-8 servings.

Photograph taken by Diana Baker Woodall© 2003

Source: Kaiser Bakeware
Submitted By: Ruth Goldman
Date: October 7, 2003


Reviewer: venessa kho
Reviewer: kristie
Do we have to bake this cheesecake in a water bath? Thanks.

Reviewer: Kawai'ula
i have yet to bake this one...sounds like an excellent dessert for my friend who loves lemon anything baked. I am looking for an old fashion shortbread cookie/crust recipe. Appreciate it if u know.....mahalo


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