This lemon cheesecake recipe is grand. It makes a fine cheesecake, especially as a formal dessert.
New York cheesecake is the standard. They are rich and thick and dense. This is made with a touch of lemon in the filling and a lemon topping. Lemon and cream cheese is a delightful combination.
You can make the lemon topping with and lemon curd recipe but it’s quicker and easier to professional pastry filling available on our web site.
For the crust:
2 cups graham cracker crumbs
1/2 cup butter, melted
4 tablespoons granulated sugar
Purchasing graham cracker crumbs will save you time and cleanup and usually cost less than crackers. If you use crackers, the easiest way to process them into crumbs is with a food processor.
For the filling:
4 8-ounce packages of cream cheese
1 1/4 cups granulated sugar
5 large eggs
1 teaspoon lemon flavor
2 tablespoons all-purpose flour
For the topping:
About two cups lemon pastry filling or lemon curd. See this recipe for lemon curd >>
Preheat the oven 325 degrees.
Notes about springform pans.
This cheesecake is baked in a nine-inch springform pan. You may use a ten-inch pan but, because the batter is not as deep, it will bake in less time.
We most often use glass based springform pans. You can slip the cake on the glass bottom onto a serving palter for easy cutting and serving. A glass base avoids the metallic taste that sometimes comes from metal bottoms.