Lemon Cheesecake Recipe

Name: Lemon Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup butter, softened; 1/3 cup sugar; 1 egg yolk; 1/2 teaspoon vanilla extract; 1-1/4 cups all-purpose flour; 1 teaspoon grated lemon peel; FILLING; 5 packages (8 ounces each) cream cheese, softened; 1-3/4 cups sugar; 3 tablespoons all-purpose flour; 1-1/2 teaspoons grated lemon peel; 1-1/2 teaspoons grated orange peel; 1/4 teaspoon vanilla extract; 5 eggs, lightly beaten; 2 egg yolks, lightly beaten; 1/4 cup heavy whipping cream; TOPPING; 1-1/2 cups sour cream; 3 tablespoons sugar; 1 teaspoon vanilla extract

Servings: persons

1/2 cup butter, softened
1/3 cup sugar
1 egg yolk
1/2 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1 teaspoon grated lemon peel
FILLING
5 packages (8 ounces each) cream cheese, softened
1-3/4 cups sugar
3 tablespoons all-purpose flour
1-1/2 teaspoons grated lemon peel
1-1/2 teaspoons grated orange peel
1/4 teaspoon vanilla extract
5 eggs, lightly beaten
2 egg yolks, lightly beaten
1/4 cup heavy whipping cream
TOPPING
1-1/2 cups sour cream
3 tablespoons sugar
1 teaspoon vanilla extract

1
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolk and vanilla. Combine flour and lemon peel; gradually add to creamed mixture. Mix until dough forms a ball and pulls away from the sides of the bowl. Divide dough in half; cover and refrigerate for 1 hour or until easy to handle.
2
Remove sides of a 9-in. springform pan. Grease bottom. Between waxed paper, roll half the dough to fit bottom of pan. Peel off top paper; invert dough onto bottom of pan. Remove paper; trim dough to fit pan. Place on a baking sheet. Bake at 400 degrees for 6-8 minutes or until light browned. Cool completely on a wire rack.
3
Attach sides of the pan and grease sides. Pat remaining dough
4
1-1/2 in. up sides of pan, pressing dough to bottom crust to seal.
5
For filling, in another large bowl, beat the cream cheese, sugar, flour, peels and vanilla until smooth. Add eggs and yolks; beat on low speed just until combined. Stir in cream just until combined. Pour into crust. Return pan to baking sheet. Bake at 400 degrees for 10 minutes. Reduce heat to 325u00b0; bake 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes.
6
Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Combine topping ingredients; spread over cheesecake. Refrigerate overnight.

1806

kcal

Calories

138

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1/2 cup butter, softened, 1/3 cup sugar, 1 egg yolk, 1/2 teaspoon vanilla extract, and more.

Yes, Lemon Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Cheesecake

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