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Luscious Lemon Cheesecake

Rated as 4.58 out of 5 Stars

"'I'm always greeted with oohs and aahs when I bring out this exquisite dessert,' relates Kaaren Jurack of Virginia Beach, Virginia. 'It has a wonderful lemony flavor, silky texture and rich sour cream topping. The addition of nuts to a traditional graham cracker crust makes it especially delectable.'"
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Ingredients

1 h 35 m servings
Original recipe yields 12 servings

Directions

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  1. In a bowl, combine crumbs, nuts and sugar; stir in butter. Press onto the bottom of a greased 10-in. springform pan; set aside. in a mixing bowl, beat cream cheese and sugar until smooth. Add eggs, beating on low speed just until combined. Add lemon juice, peel and vanilla; beat just until blended. Pour into crust.
  2. Bake at 350 degrees F for 55 minutes or until center is almost set. Remove from the oven; let stand for 5 minutes. Combine topping ingredients; spread over filling. Return to the oven for 5 minutes. Cool on a wire rack for 10 minutes.
  3. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Let stand at room temperature for 30 minutes before slicing.

Reviews

Read all reviews 52
  1. 60 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This is a very good base for a real lemon cheesecake. Use the following ingredients in place of the corresponding ingredient in the original recipe: 2 TBL Lemon Juice 1 1/2 TBL Grated Lemon Pe...

Most helpful critical review

The texture was very nice, and the baking time was accurate. My only complaint was that my guests couldn't tell that it was a lemon cheesecake. There just wasn't enough lemon taste so I was qu...

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This is a very good base for a real lemon cheesecake. Use the following ingredients in place of the corresponding ingredient in the original recipe: 2 TBL Lemon Juice 1 1/2 TBL Grated Lemon Pe...

This cheesecake is great! The only thing that made it a 4 star instead of a 5 star for me was that the baking time was way off, at 45 minutes it was already a little overdone, making the edges ...

After I read all the reviews I decided to write my own. One of my girl friends had a wedding shower, and I (age 15) was asked to make a lemon cheesecake. After I decided to do this one, I change...

I had a recipe very similar to this one years ago but lost it and was devastated. It was absolutely the best cheesecake I had ever had, so I was thrilled to find this recipe! I've made it twice...

The only reason we rated this a 4 vs. a 5 was due to having to add extra lemon peel and juice to get enough lemon flavor to the dessert. We also added a teaspoon of lemon extract to the cake an...

Hot ! I have to say that I'm so impressed with myself right now. This cheesecake is amazing. I followed the suggestions of other reviewers and used 2 T. lemon juice and 1 T. lemon extract in ...

Great recipe. I read the reviews and didn't have lemon extract so I used the juice of 2 whole lemons and it came out with just the right amount of lemon flavor. Any less and I can see that the ...

The texture was very nice, and the baking time was accurate. My only complaint was that my guests couldn't tell that it was a lemon cheesecake. There just wasn't enough lemon taste so I was qu...

Best cheesecake recipe I've ever used on this site by far! I used crushed gingersnaps instead of graham cracker crumbs, and it was very tasty. I was worried that a 10 inch cheesecake was to larg...