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Creamy and rich, this Lemon Cheesecake has a cookie crust and is topped with a tart lemon curd.

Lemon Cheesecake on Taste and TellPhotos Updated April 2014




Originally posted January 18, 2008 – I have been dying to remake this cheesecake and rephotograph it for years now, and with springtime in full force, I thought this would be the perfect time. It’s just as perfect as I remember, and is in my top 3 favorite cheesecakes. It’s smooth and creamy and full of lemon flavor. It would make a great addition to your Easter table as well!

Don’t let this not so great photo turn you away – this was one of the best cheesecakes I have ever had!! Even looking at it right now is making my mouth water – remembering how good this cheesecake was.

The good thing about choosing cookbooks like The New Best Recipe as the cookbook of the month is that there are both sweet and savory recipes to choose from. And with 1000 recipes to choose from in this cookbook, I had to choose at least one sweet one. When I was browsing through after receiving this book, I came across this recipe for a lemon cheesecake. I couldn’t help but stop and read it – I absolutely adore cheesecake, and have eaten it many times, but I had never tried a lemon cheesecake. And I’ve been on a bit of a lemon kick lately – everything that has looked good to me this past month has been lemon flavored!!

Lemon Cheesecake

This cheesecake does take a few hours, but the hands on time is quite minimal, and it was extremely easy. It consists of a crust made from animal crackers instead of traditional graham crackers. The crust is topped with a lemon flavored cream cheese mixture, and once it is baked and cooled, a lemon curd layer goes on top. And this was a very good lemon curd recipe – I’m surprised most of it made it on top of the cheesecake because I just wanted to eat it by the spoonful!

I wish I would have taken a picture before topping the cheesecake with the curd – I have never made such a perfect cheesecake without even a hint of a crack. I don’t know if it is the recipe, the method, or if I just had a lucky day in the kitchen, but I was so proud of it that I even made my husband come in the kitchen to admire it with me. He looked at me like I was crazy, but I had to share my moment with someone!!

Lemon Cheesecake

Do make sure to chill this cheesecake completely. I made it the day before we ate it for dessert at my in-laws and the texture was great, but it was even better the next day. The crust did get a little soggier, but nothing that would turn me away from eating every crumb on my plate!

Lemon Cheesecake

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Lemon Cheesecake

Prep Time: 30 minutes

Cook Time: 60 minutes

Total Time: 1 hour, 30 minutes

Yield: 12-16 minutes

Lemon Cheesecake

Creamy and rich, this Lemon Cheesecake has a cookie crust and is topped with a tart lemon curd.

Ingredients

    Crust
  • 5 ounces animal crackers
  • 3 tablespoons sugar
  • 4 tablespoons unsalted butter, melted and kept warm
  • Filling
  • 1 1/4 cups (8 3/4 oz.) sugar
  • 1 tablespoon grated zest and 1/4 cup juice from 1-2 lemons
  • 1 1/2 pounds (3 8-oz. packages) cream cheese, cut into 1 inch chunks, at room temperature
  • 4 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup heavy cream
  • Lemon Curd
  • 1/3 cup juice (from about 2 lemons)
  • 2 large eggs plus 1 large egg yolk
  • 1/2 cup (3 1/2 oz.) sugar
  • 2 tablespoons cold butter, cut into 1/2-inch cubes
  • 1 tablespoon heavy cream
  • 1/4 teaspoon vanilla extract
  • pinch of salt

Instructions

  1. Place the oven rack in the lower half of the oven and preheat to 325°F.
  2. Place the animal crackers in a food processor and pulse until they are fine crumbs. Add in the sugar and pulse again. Add the butter in a steady stream and continue to pulse until the mixture starts to come together, about 10 1-second pulses.
  3. Transfer the crumb mixture to a 9-inch springform pan and press evenly into the bottom. Bake until it is golden brown, about 13-15 minutes. Remove from the oven and allow to cool. Once cool, wrap the pan with 2 18-inch pieces of foil. Set in a roasting pan and set aside.
  4. To make the filling, place 1/4 cup of the sugar and the lemon zest in a food processor and process until the sugar turns yellow and fragrant. Add in the remaining zest and pulse a few times to combine.
  5. In the bowl of a stand mixer, beat the cream cheese for about 5 seconds. With the mixer on low, add in the lemon sugar in a steady stream, then switch to medium and beat until creamy and smooth, about 3 minutes. Scrape down the sides of the bowl. Reduce the speed to medium-low and add the eggs, 2 at a time, scraping down the bowl in between additions. Add in the lemon juice, vanilla and salt and mix to combine. Add in the cream and beat to combine, another 5 seconds. Scrape the bowl again to make sure everything has been incorporated and pour into the springform pan.
  6. Place the pan in the oven and carefully add enough water to the roasting pan to make it halfway up the sides of the springform pan. Bake until the center is slightly giggly and the sides start to puff and the surface is no longer shiny, about 55 to 60 minutes. Turn off the oven and prop the oven door open with a towel or wooden spoon. Allow the cake to cool in the oven for 1 hour.
  7. Remove from the roasting pan and transfer to a wire rack. Run a small paring knife around the edges of the cake and let it sit at room temperature for 2 hours.
  8. While the cheesecake is baking, make the lemon curd. Heat the lemon juice in a small pan over medium heat until it is hot, but not boiling. In a small bowl, whisk the eggs. Gradually whisk in the sugar. Whisking constantly, slowly pour the hot lemon juice into the egg mixture, then pour the mixture back into the pan. Continue to cook over medium heat, stirring constantly, until the mixture reaches 170°F, or until it is thick enough to coat the back of a spoon. Remove the pan from the heat and whisk in the butter until it is melted. Stir in the cream, vanilla and salt. (If you have lumps in the curd, pour through a fine mesh strainer to strain any lumps.) Pour the curd into a small nonreactive bowl. Cover the surface of the curd directly with plastic wrap and refrigerate until needed.
  9. When the cheesecake is cool, top it with the lemon curd while still in the springform pan. Cover tightly with plastic wrap and refrigerate for at least 5 hours, but 24 hours is better.

Notes

*In the cheesecake in the photos, I tried putting the crumbs halfway up the edges of the cheesecake. I wouldn't recommend this as the texture of the crust on the sides was a little strange. Keep the crust to just the bottom of the cheesecake.

source: The New Best Recipe

http://www.tasteandtellblog.com/cookbook-of-the-month-recipe-lemon-cheesecake/

**This post contains affiliate links. If you purchase an item from Amazon from the link Taste and Tell receives a small commission. Thank you for supporting Taste and Tell through your purchases!**

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56 Responses to Lemon Cheesecake {Cookbook of the Month Recipe}

  1. Cynthia says:

    Look at the lemon topping – as smooth as glass.

  2. javagirlkt's cookin' says:

    wow, you’ve convinced me!!

    i bought a springform pan in November and still haven’t even used it yet!! this will be the first recipe i try, thanks!

  3. Amanda at Little Foodies says:

    Oh yes please, could I have a HUGE piece?! I love anything lemon cakey. I’ve said that once before I think.

    Glad your husband looks at you like you’re barking mad too sometimes. Happens to us all!

  4. Melanie says:

    Lemon cheesecake is just my thing – can’t wait to try this. And I think your picture looks great!

  5. Chuck says:

    The cheesecake looks great! I love the The New Best Recipes. It’s probably the cookbook I use the most. My favorite recipe out of the cookbook is probably the thick and chewy chocolate chip cookies.

  6. Kevin says:

    That cheeesecake look great! Cheesecake is one of my favorite deserts and lemon sounds like it would go really well with cheesecake.

  7. Anonymous says:

    I am THE lemon lover. I know I will be trying this very soon.

  8. glamah16 says:

    Yumo! And your photo is great IMO!I’m seeing a lot of citrus lately . I guess we all want to get out of the winter doldrums.

  9. Gigi says:

    Oh man does that cheesecake look good!

  10. Katia says:

    The cheesecake looks so good, I’ve been looking for a good cheesecake. I still have Meyer lemons on my tree so this will be perfect! Thank you for sharing- your blog is great.

  11. KJ says:

    If only I could reach through my screen with a spoon!!! That cheesecake would be gone!!!!!

    I have this cookbook. I’ve only made a few things, but they’ve been great. There is a particulary good leek and potato soup recipe.

    I can’t wait to see what else you’ve made.

  12. Evelin says:

    Don’t judge yourself, a cheesecake can only look perfect!:)

  13. Bellini Valli says:

    I love the idea of using the animal cracker cookies for the crust. As it so happens I seem to be on a lemon kick these days as well. It must be my longing for summer days.

  14. Anj says:

    That is one beautiful cheesecake! Don’t you just love it when a recipe turns out so well? Lemon sounds wonderful.

  15. Mandy says:

    ah Deborah! This would be such a great idea for the lemon filling I have left from other baking endeavor!*wink* Too bad I have already thrown it away. If only I see your recipe a little sooner….

  16. eatme_delicious says:

    Oh wow Deborah this looks and sounds so good! I love everything about it – the lemon curd on top seems perfect and I love crusts so I’m very intrigued by one made with animal crackers. You’ve definitely convinced me I must make this soon! And I had to laugh at the part where you brought your husband into the kitchen to look at your perfect cheesecake and he thought you were crazy haha. I do that all the time to my boyfriend and he responds in a similar way. That’s why having a food blog is great because we understand things like the beauty of perfect cheesecake tops. I’ll make sure to take a picture of the top of mine.

  17. Brilynn says:

    I don’t know what you’re talking about, that photo looks great!

    And congrats on winning Artisan Bread in 5 from Jaden… I’m so jealous! I’ve already made the Nutella Challah that she posted and if that recipe is any indication of what the rest of the book is like, you’re going to love it!

  18. April says:

    oh my goodness! This looks delicious! I love lemon! I also like the fact that the crust is made of animal crackers.

  19. Emiline says:

    You shouldn’t be so critical of your picture. That “bad” picture of yours, is better than my “good” ones.

    So, I think I will use this method that you used, next time I make a cheesecake. I’m not convinced that a water bath works, but I think cooling the cheesecake down, really slowly, is the way to go.

  20. katie says:

    mmmmmmm. i made this today and it was a huge hit in my house. all of my room mates had a huge piece and went back for seconds. i used a jarred lemon curd to save a bit of work, however. the animal cracker crust was amazing. ive never been a big fan of the graham cracker crust but the animal crackers were fabulous!

  21. The Baker & The Curry Maker says:

    Yummo, there is nothing off putting about that picture! Cheesecake is my favourite, and so is lemon.

  22. The Baker & The Curry Maker says:

    Yummo, there is nothing off putting about that picture! Cheesecake is my favourite, and so is lemon.

  23. Valentina says:

    It is wonderful when we get such great result. I am looking at your picture and it makes my mouth water. I love it! I wish I could taste it.

  24. Arfi Binsted says:

    i always love lemon cheesecake!! it’s always good!! good job, Deborah!

  25. Rasa Malaysia says:

    Yummy! I haven’t made cheese cake for at least 10 years…time to make one soon!

  26. Kelly Mahoney says:

    Looks beautiful! I just wish I could get more of my family to like lemon.

  27. Cakespy says:

    Lordy, lordy, lordy. Looks awesome.

  28. Sylvia says:

    Your lemon cheesecake looks smooth and delicious

  29. Susan from Food Blogga says:

    Not so great? Are you kidding me? It luscious!

  30. TheKitchenSink says:

    This looks delicious. I’ve been looking for an excuse to buy a springform pan and I think you just gave me one. I wonder what this would taste like with the ginger lime curd I just made …

  31. Jenn says:

    You had me with your picture actually!

  32. Katie B. says:

    Beautiful!! This recipe is going in my to-try-soon stack!

  33. The Caked Crusader says:

    I am on a quest for the perfect cheesecake and this looks to be well worth trying – I have never seen a cheescake topped with fruit curd before. Nice idea!

  34. kellypea says:

    I’m a cheesecake fiend, but you know, I don’t think I’ve made a real lemony one. My tastebuds are going nuts!

  35. Kristen says:

    Oh this looks delicious!

  36. Penelope says:

    This recipe looks fabulous–thank you! Just wanted to let you know that I’ve linked to this post from my party planning blog to help my readers plan a Springtime party. Feel free to check us out for free online invitations, party planning tips and more. Thanks again!
    Penelope

  37. Alexis says:

    I made this cheesecake for Easter and it was a grand slam! Thanks for the recipe it was sooo good!

  38. anoniem says:

    I’m tempted to make this cake, but what I don’t understand is adding cream to the lemon curd. I always understood that lemon curd is without milk or cream. Also, lemon curd is the perfect stuff to make a week (or two) beforehand because it keeps good for a while. But will that also with cream in it?

    Renske

  39. Deborah says:

    Renske,

    I guess this isn’t a traditional lemon curd – I don’t make curds often, so I didn’t even realize that it is a bit different by using cream! I’m not sure how long it will keep, but I would guess only 3-4 days. The cheesecake didn’t last that long!!

  40. Amber says:

    Hi,I’m glad to see ur blog today.Seem like I found someone like cooking & do scrapbook.
    I’m going to try bake this Lemon Cheesecake, felt really yummy!
    Have anice weekend.
    Amber

  41. pat says:

    made the lemon cheesecake for my daughter’s birthday. It was a HIT. Love the lemon curd and so easy to make. This is now a family favorite

  42. Anonymous says:

    I tried this cheesecake when I first moved into my ome to impress my in-laws. They loved it SO MUCH they were begging foor me to make it again! (Which I did and got rave reviews again!). Great recipe! Thank you so much!
    -Genie
    ROckville Centre, NY

  43. A Feast for the Eyes says:

    I’m glad that I followed your links to find this recipe. First, I have that cookbook! I love cheesecake, but I try to limit how often I bake AND eat it. My lemons are looking like they’re starting to ripen, so I’m gearing up for recipes to make with these. This recipe definitely goes into my “to make” stack.
    By the way, that photo is excellent! No need to apologize… it lured me into reading all about it.

    Makes my own mouth water, just thinking about it.

    Debby

  44. Organic Baby says:

    I guess I don’t need to go to a store to buy one, I’ll make one myself :) thanks!

  45. Greeting Card Printing says:

    Yummy yummy cheesecake! One of may favorites :) The one in your photo looks soooo good, I want one haha! I can’t wait to try and make one for myself, thanks so much for sharing this!

  46. Vivian - Let's Try These... says:

    I've adapted your recipe some what and added it to my site. I put a link to your recipe and website as well. This is the best cheesecake filling I have ever had. Thanks for sharing it with everyone!

  47. Linda says:

    I made this tonight for my MIL and family. OMG … This is so good, easy to make, takes time though, and so worth it! Thanks for publising.

  48. plantcrone says:

    I picked up Lemon Curd at Trader Joes this week..no good reason for it-just sounded good and I was in the mood for tangy…but one can make just so many peanut butter and lemon curd sammys ya know.

    As the family cheesecake specialist, I am always looking for something different for the holiday pot luck dinners..and your cheesecake idea will be perfect. The last few years it was pumpkin cheesecake with gingersnap cookies for the crust but I am so tired of the same thing.

    This will be THE BIG HIT this year..thanks for the ideas. Wonder what it is about the animal crackers that seems to make everyone so nuts about the crust???childhood memories from the flavor?

    Old lady plantcrone in Oregon

  49. LilacMom says:

    For the past 10+ years I have made my daughter cheesecake on her special day; this year for her 22nd birthday she has asked for a lemon cheesecake…it’s baking now! The curd is done! The celebration is tomorrow :)

  50. Cecil says:

    I made this for Thanksgiving dinner this year. I changed the crust by using lemon sandwich cookies and one tablespoon of butter, just to add to the overall lemon flavor. It was everyone’s favorite and was the only dessert completely consumed that day. Fabulous lemon flavor…possibly the finest cheesecake I have ever eaten.

  51. candice says:

    Beautiful!!! Could you give a good recommendation for a springform pan? I would truly appreciate it. Thanks.

    • Deborah says:

      I actually just have a cheaper one. I’ve owned a few, and I haven’t noticed a big difference between brands. I do always use foil to cover the outside, though. Most of the time, it stays pretty tight, but I don’t like to even take the chance that the water will leak in on the cheesecake.

  52. This looks phenomenal! Anything with lemon has me swooning right now! :)

  53. Gorgeous spring cheesecake, love the lemon curd topping!

  54. Chels R. says:

    I love how the crust is made out of animal crackers! That is the best thing ever! And this looks to die for!

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