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Easy And Delicious Lemon Cheesecake Recipe

A creamy and delicious lemon cheesecake recipe that's a real crowd pleaser!
Author Worthing Court Blog

Ingredients

CRUST

  • 18 gingersnap cookies
  • 3 Tblsp real butter melted

CAKE

  • 4, 8 oz full fat cream cheese blocks, at room temperature
  • 1½ cups granulated sugar
  • 2 Tblsp cornstarch
  • 4 large eggs at room temperature
  • 2 Tblsp grated lemon zest
  • ½ cup fresh lemon juice at room temperature

TOPPING

  • 16 oz. sour cream
  • ½ cup granulated sugar
  • liquid yellow food color optional

Instructions

  • Preheat oven to 325° F.

CRUST

  • Break cookies into a food processor.
  • Add melted butter; pulse until fine crumbs form.
  • Press crumbs over bottom of pan, and up the sides, if desired.

CAKE

  • Beat cream cheese, sugar and cornstarch in a large bowl on low speed until smooth.
  • Continuing on low speed, beat in eggs 1 at a time, just until blended.
  • Beat in lemon juice and zest.
  • Pour over crust.
  • Place on cookie sheet, bake 1¼ hours, or until puffy around the edges and the center slightly jiggles when shaken.
  • Cool 5 minutes, or until filling sinks slightly.

TOPPING

  • Stir sugar and sour cream together in a small bowl until sugar dissolves.
  • If desired, tint to a pale yellow with yellow food coloring.
  • Pour over cake filling, spread to edges.
  • Bake 5 minutes to set.

Notes

Allow the cheesecake to SLOWLY cool in the turned-off oven, with the door slightly open for 1 hour, then remove to a wire rack to cool completely.
Carefully, run a thin knife around the edge of the pan to release the cake, but leave the pan sides on.
Cover loosely, refrigerate at least 4 hours.
Up to 4 hours prior to serving, remove pan sides and place the cake on a serving plate.
If desired, garnish with mint leaves, whipped cream or lemon slices.