Thursday, April 7, 2011


At long last I have found a cheesecake recipe that is actually good. My husband and I are both huge fans of cheesecake, huge! I've tried several recipes over the years without any success. But that has all changed now with my latest recipe find. This recipe came with a recipe for the graham cracker crust but I just prefer to buy an over sized one at the grocery store and save myself the time and hassle of cooking that too. You will need an over sized crust for sure as it makes a lot of filling. Lemon Dream Cheesecake 4 pkgs (8 oz each) cream cheese, softened 1 C sugar 1/2 C heavy whipping cream 1/4 C lemon juice 2 Tbls flour 1 T lemon zest 21/2 t. vanilla extract 1 t. lemon extract 10 drops of yellow food coloring (optional) 5 eggs, beaten In a large bowl, beat cream cheese and sugar until smooth. Beat in the cream, lemon juice, flour, lemon zest, extracts and food coloring. Add eggs; beat on low speed just until combined. Pour into crust and bake at 325 degrees for 55-65 minutes or until the center is almost set. Cool and refrigerate overnight. I'm not sure why it split in areas during the baking but it sure didn't sully the taste. A couple quick tips. If you buy a large lemon to zest, it will generally produce enough juice so that you won't need to buy lemon juice. Even if you are just squeezing it with your hands. You can also replace the lemon components with any other flavor too. Who would have thought cheesecake could be so simple...


  1. It does look good, and the crack doesn't diminish the taste. Next time try putting a pan of water on the rack under the rack the cheesecake is on, and when finished baking, open the oven door and let the cheesecake rest for a while before removing it from the oven :D