A light layer of graham cracker crumbs adds a bit of crunch to the top of this luscious lemon cheesecake.

Recipe Summary

prep:
20 mins
cook:
40 mins
additional:
4 hrs
total:
5 hrs
Servings:
24
Yield:
24 servings
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 325 degrees F.

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  • Mix graham crumbs and butter. Reserve 1/4 cup crumb mixture; press remaining onto bottom of 13x9-inch pan.

  • Beat cream cheese and sugar in large bowl with mixer until well blended. Add sour cream, zest and juice; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust; sprinkle with reserved crumb mixture.

  • Bake 40 minutes or until centre is almost set; cool completely. Refrigerate 4 hours.

Nutrition Facts

243 calories; protein 4.6g 9% DV; carbohydrates 17.2g 6% DV; fat 18.5g 28% DV; cholesterol 89.9mg 30% DV; sodium 249.1mg 10% DV. Full Nutrition
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Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/26/2010
Awesome recipe! I used this recipe to make my very first cheesecake and it turned out awesome Read More
(29)

Most helpful critical review

Rating: 3 stars
09/07/2010
I made these in a muffin tin and got 12 mini cakes. Friends that tried it liked it but it wasn't amazing just good. Not sure if I'd make these again. Read More
(22)
17 Ratings
  • 5 star values: 12
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
07/26/2010
Awesome recipe! I used this recipe to make my very first cheesecake and it turned out awesome Read More
(29)
Rating: 3 stars
09/07/2010
I made these in a muffin tin and got 12 mini cakes. Friends that tried it liked it but it wasn't amazing just good. Not sure if I'd make these again. Read More
(22)
Rating: 5 stars
04/08/2012
Halved this recipe and baked in a 9" springform pan. Very good. Not too sweet. So easy and my family loved it. Read More
(11)
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Rating: 4 stars
12/30/2012
Added a little more lemon juice because I prefer it more tart. Family loved it. Very easy to make. Read More
(5)
Rating: 5 stars
03/01/2017
I just made the cheese filling and added it to a pre-made gluten-free crust in a 9 inch pie pan. It made more than I needed so I poured the leftover filling into 4 holes in a muffin tin, filled the other holes 1/3 full with water and baked it. I left it cooling in the oven for hours and hours. It still felt a bit warm after a very long time so I let it finish cooling to room temp on the counter and then put it in the fridge to chill for many more hours. There was only the tiniest little crack near one edge. It is delicious! Instead of putting some leftover graham cracker mix sprinkled on top I just grated a bit more lemon zest over it before I put it in the oven. I am going to serve it with whipped cream that has a little lemon juice and lemon zest added. Someone commented that it wasn't lemony enough...slathering lemon curd over top would help that. Yes it isn't super lemony but I like it. Berries and whipped cream would be perfect. FYI: I had the cheese filling that baked in the tins in the oven just as long as the cheesecake. These fell once they cooled but were still tasty and could be removed from the muffin tin without much loss of filling sticking to the edges of the pan. Its possible the water in the 8 muffin tin holes helped created steam to prevent the cheesecake from cracking. I have read that helps. Read More
(3)
Rating: 5 stars
04/18/2014
Love it!!:D Perfect Read More
(3)
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Rating: 1 stars
02/06/2014
I didn't taste any lemon. Read More
(2)
Rating: 5 stars
09/30/2018
Made exactly as posted except used a nine inch springfield pan 325 for 1 hour 10 minutes. Loved by all and came out perfect. Did use a water bath. Read More
(1)
Rating: 5 stars
01/18/2020
I bought a GF graham style pie crust so I cut the remaining recipe in half. To reduce carbs I also substituted Luv (non alcohol sugar substitute) for Sugar and used 2T of lemon juice & 1/2 tsp dry zest in place of fresh lemon. It work wonderfully was much lower in carbs and looked beautiful topped with fresh raspberries. I will most definitely make this again! Read More
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