The trick to this cheesecake is the baking time. Time consuming, but this recipe has never failed me!

SuzyQ

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Recipe Summary

prep:
30 mins
cook:
1 hr 40 mins
additional:
9 hrs
total:
11 hrs 10 mins
Servings:
16
Yield:
1 9-inch cheesecake
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C).

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  • Mix the graham cracker crumbs, butter, 1/4 cup of sugar, and flour together in a bowl; press into the bottom of a 9-inch springform pan.

  • Bake the crust until lightly browned, about 8 minutes; allow to cool in the pan. Raise the oven temperature to 450 degrees F (230 degrees C).

  • In a large bowl, beat the cream cheese with 1 3/4 cup of sugar, lemon peel, lemon juice, and vanilla extract until thoroughly combined. Beat in the eggs and egg yolks, one at a time, until the filling is free of lumps; gently fold in the whipped cream.

  • Bake in the 450-degree oven for 12 minutes, then reduce oven heat to 250 degrees F (120 degrees C). Bake until set, about 1 1/2 hours. Remove the cheesecake gently and carefully from the oven, and allow to cool to room temperature while still in pan; refrigerate overnight. Release the pan and gently remove to slice and serve the cheesecake.

Nutrition Facts

510 calories; protein 8.7g; carbohydrates 38.8g; fat 36.6g; cholesterol 180.2mg; sodium 358.7mg. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/13/2011
Wonderful cheesecake! I would have given this 5 stars but I don't think you need to pre-bake the crust - my crust turned out a bit overcooked. Also when I got to the point of the recipe to add the heavy whipping cream - I wasn't sure if I was supposed to be using whipped cream or heavy whipping cream. I had purchased heavy whipping cream because of the ingredient list so that is what I used. I was a little worried during the cooking process as well as the cheesecake was browning very early on. I left it in for the entire time as directed and it came out really nice. It did crack around the edge but I didn't care as it tastes very nice with the hint of lemon. I appreciate it is not a very rich cheesecake - it is on the lighter side by cheesecake standards. Thanks for sharing! Read More
(4)
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
09/13/2011
Wonderful cheesecake! I would have given this 5 stars but I don't think you need to pre-bake the crust - my crust turned out a bit overcooked. Also when I got to the point of the recipe to add the heavy whipping cream - I wasn't sure if I was supposed to be using whipped cream or heavy whipping cream. I had purchased heavy whipping cream because of the ingredient list so that is what I used. I was a little worried during the cooking process as well as the cheesecake was browning very early on. I left it in for the entire time as directed and it came out really nice. It did crack around the edge but I didn't care as it tastes very nice with the hint of lemon. I appreciate it is not a very rich cheesecake - it is on the lighter side by cheesecake standards. Thanks for sharing! Read More
(4)
Rating: 5 stars
12/05/2015
Great cheesecake. I have made this 1 several times. Instead of putting my crust in the oven, I put mine in the freezer till it is needed. I also use a waterbath in the oven at 350degrees, to keep it from cracking in the cooling stage. The trick is to let it coast in at the end of the cooking time. Just turn the oven off and let it cool for a couple hours in the oven. Then put it in the fridge. Always a favorite. Read More
(2)
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