Lemon Cheesecake with Hazelnut Crust Recipe

Name: Lemon Cheesecake with Hazelnut Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup hazelnuts, toasted; 3/4 cup graham cracker crumbs; 3 tablespoons powdered sugar; 5 tablespoons unsalted butter, melted; 3 8-ounce packages cream cheese, room temperature; 1 cup sugar; 3 large eggs; 1/4 cup fresh lemon juice; 1 tablespoon grated lemon peel; Lemon slices (optional); Fresh mint sprigs (optional)

Servings: persons

1
Position rack in center of oven and preheat to 350F.
2
Finely grind nuts, cracker crumbs and powdered sugar in processor.Add butter; blend using on/off turns until crumbs are moist.
3
Press crumbs onto bottom and 1/2 inch up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides.
4
Chill while making filling.
5
Using electric mixer, beat cream cheese in large bowl until fluffy.
6
Slowly add sugar; beat until smooth.
7
Add eggs 1 at a time, beating 30 seconds after each.
8
Mix in lemon juice and peel.
9
Pour filling into crust.
10
Bake cake until outer 2-inch portion of top is set and center looks slightly glossy and is barely set, about 45 minutes.
11
Transfer to rack cool to room temperature.
12
Cover; chill overnight.
13
Run knife around sides of pan to loosen.
14
Release pan sides.
15
Place cake on plate.
16
Top with lemon and mint, if desired.

805

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 3/4 cup hazelnuts, toasted, 3/4 cup graham cracker crumbs, 3 tablespoons powdered sugar, 5 tablespoons unsalted butter, melted, and more.

Yes, Lemon Cheesecake with Hazelnut Crust 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.

That's it — enjoy your meal!

Lemon Cheesecake with Hazelnut Crust

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions