Lemon Cheesecake Recipe

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Lemon Cheesecake makes a special occasion treat easy for any day.  This New York Style cheesecake is creamy and lemony!  Like spring in a springform pan!  


GINGERSNAP CRUST – 1 1/2 cups gingersnap crumbs, process gingersnaps in a food processor until finely ground – 1/2 cup brown sugar – 4 Tbsp unsalted butter, melted CHEESECAKE – 4 8-ounce packages regular (not whipped) cream cheese, at room temperature – 1 cup granulated sugar – zest peeled from 1 lemon – 2 Tbsp all purpose flour – 1/2 cup sour cream – 1/4 cup fresh lemon juice – 4 large eggs, at room temperature GARNISH – fresh berrie – mint leave – edible flower

Heat the oven to 350F. Lightly spray a 9-inch springform pan and set a parchment circle at the bottom. Use parchment paper strips to avoid cracking while the cake cools. 

Step 1 


If you're worried about your pan leaking, foil the outside. Stir the gingersnap crumbs and brown sugar to remove lumps. 

Step 2

Pour in melted butter and stir until all crumbs are moistened. Press the crumbs evenly into the pan bottom and up the sides by an inch. Bake crust for 8 minutes. Allow to cool.

Step 3

In a food processor, pulse sugar and lemon zest until pale yellow and all the zest is absorbed. Under a minute. Mix cream cheese, flour, and lemon sugar in a stand mixer with a balloon whisk. 

Step 4

You can use electric beaters too. After adding the sour cream and lemon juice, beat in the eggs one at a time. Scrape the basin sides often to mix everything.

Step 5

Put batter in pan and spread evenly. Place the pan on a baking sheet. Bake for 55 minutes until the outside is set but the inside wobbles. 

Step 6

Leave the cheesecake in the oven for another hour with the door propped open after turning off the heat. Chill overnight after cooling the pan on a rack to room temperature.

Step 7

Proceed with caution to remove the cheesecake from the pan, and then embellish it with fresh berries, mint, and flowers.  

Step 7

Also See

Also See

Lemon Butter Pie Recipe