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lemon cheesecake on a purple plate with a silver fork taking a bite

Lemon Cheesecake

  • Author: Elizabeth I Confessions of a Baking Queen
  • Prep Time: 20 Minutes
  • Cook Time: 1 hour 45 Minutes
  • Total Time: 9 Hours 45 Minutes
  • Yield: 10-12 Slices 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Loads of fresh lemon juice and zest make this Lemon Cheesecake irresistible. Finished with a raspberry drizzle you will love this Lemon Cheesecake dessert. The perfect make-ahead dessert recipe and a fabulous birthday cake! 


Scale

Ingredients

Crust

  • 112 oz package Golden Oreos, crushed
  • 2oz (1/4 Cup) Unsalted Butter, melted

Cheesecake

  • 16oz Cream Cheese, completely softened to room temp.
  • 300 Grams (1 1/2 Cups) Granulated Sugar
  • 2.5oz (1/3 Cup) Heavy Whipping Cream
  • 6oz (3/4 Cup) Sour Cream or Greek Yogurt
  • 4oz (1/2 Cup) Fresh Squeezed Lemon Juice
  • 4 Tablespoons Lemon Zest
  • 1 Teaspoon Pure Lemon Extract
  • 5 Large Eggs, at room temp.

Raspberry Sauce

  • 2 1/2 cups frozen raspberries
  • 100 Grams (1/2 Cup) Granulated Sugar
  • 4oz (1/2 Cup) Fresh Squeezed Lemon Juice
  • 1 Teaspoon Corn Starch

Instructions

Crust

  1. Grease a 9-inch springform pan set aside. Preheat oven to 350F. In a small bowl combine Oreos and melted butter. Press into bottom and slightly up upsides of prepared pan. Place in fridge while you make the cheesecake.

Cheesecake

  1. In the bowl of an electric mixer fitted with a paddle attachment beat cream cheese for 3 minutes on medium to high speed. Add granulated sugar and beat for another 3 minutes. Add heavy cream, sour cream, lemon juice, lemon zest, and lemon extract- mixing until fully combined. Add in eggs one at a time. You should have a creamy batter with no lumps. Pour into prepared pan. Place 9-inch springform pan in a 10-inch cake pan- place cake pan in roasting pan and fill roasting pan with hot water halfway up the sides of the cake pan. This prevents ANY water from getting in the cheesecake and you don’t have to wrap everything with foil.
  2. Bake for 1 hour and 30 minutes to 1 hour and 45 minutes, the middle of the cheesecake should jiggle just a little bit. Turn oven off and let cool in oven for 1 hour then take out of roasting pan and wrap with plastic wrap. Let sit in the fridge overnight.

Raspberry Sauce

  1. In a medium saucepan over medium-low heat cook raspberries and granulated sugar. In a small bowl mix lemon juice and cornstarch together then pour into saucepan. Mix everything together and using a masher help break raspberries up, after 5 minutes of cooking take off of heat and pour into a food processor. Process raspberries until liquid. Strain sauce into a clean bowl to chill overnight in the fridge.
  2. The next day take the cheesecake out of the fridge and using a hot clean knife cut slices of cheesecake, pour a few tablespoons or however much you like on top of each slice of cheesecake.

Notes

*Total Time includes Chill Time

Keywords: lemon cheesecake recipe, lemon dessert recipe, lemon cheesecake

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