Lemon Zest Cheesecake

8 Servings
1 hr

This is a classic cheesecake recipe with a hint of lemon and a graham cracker crust. It's the perfect dessert for summer evenings when you are looking for something cool and tangy.

Slice up fresh strawberries and top cheesecake for a sweet layer to this tangy dessert. Search your local area for strawberry patches where you can pick your own fresh strawberries for your summer kitchen.

Make your own graham cracker crust with crushed graham crackers and butter. It's such an easy crust you can make in minutes.

Make ahead for a summer celebration and surprise your guests with this delicious make ahead dessert.

Recipe details

  • 8  Servings
  • Prep time: 15 Minutes Cook time: 45 Minutes Total time: 1 hr
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Ingredients

Crust

  • 1 cup graham cracker crumbs
  • 3 Tablespoons butter, melted
  • 2 8 oz. packages cream cheese
  • 1/2 cup of sugar
  • 1 Tablespoon of lemon juice
  • 1 teaspoon of grated lemon rind
  • 1/2 teaspoon of vanilla
  • 2 eggs, separated

Filling

  • 2 8 oz. packages cream cheese
  • 1/2 cup of sugar
  • 1 Tablespoon of lemon juice
  • 1 teaspoon of grated lemon rind
  • 1/2 teaspoon of vanilla
  • 2 eggs, separated

Instructions

Crust

1. Combine crumbs and margarine and press it into the bottom of a 9 inch pan. Bake at 325 degrees for 10 minutes.

Pie Fillling

1. Combine cream cheese, sugar, juice, rind and vanilla in a large bowl. Mix together on medium speed with an electric mixer until well blended. 2. Add egg yolks one at a time, mixing well after each addition. 3. Fold in stiffly beaten egg whites. Pour mixture over crust. 4. Bake at 300 degrees for 45 minutes. 5. Let cool completely and refrigerate at least four hours before serving.

Tips

  • I like to serve it on a plate with strawberries.

Thistlewood
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