Lemon Cheesecake Recipes

Ingredients

4 large lemons

1 cup vanilla wafer crumbs

4 tbsp melted butter

1 ¼ cup sugar

¼ cup cornstarch

16 oz cream cheese, soft

4 large eggs

15 oz ricotta cheese

2 cups creamer (1/2& ½)

2 tsp vanilla

Instructions

Preheat oven to 375 degrees. From lemons, grate 4 tsp peel and squeeze 1/3 cup lemon juice. In a 9” spring form pan combine cookie crumbs, butter, 1 tsp lemon peel, stir with fork and press into pan. Once evenly moistened, wrap outside of pan with foil and bake 10 minutes. Cool. Turn oven to 325 degrees.

In a small bowl, while using a fork, mix sugar and cornstarch. In a large bowl beat cream cheese and ricotta cheese until smooth. Slowly add sugar, eggs, creamer, lemon juice , vanilla and remaining 3 tsp lemon peel until completely blended. Pour into crust and bake 75 minutes. Turn off oven, leave cake in for one more hour. Remove and cool. Chill at least 6 hours.

Ingredients

2 cups graham cracker crust

1 ¼ cup sugar

6 tbsp melted butter

32 oz soft cream cheese

1 cup sour cream

Grated peel and juice from 1 lemon

4 eggs

Instructions

Preheat oven to 325. Mix crumbs, butter and ¼ cup sugar together. Set aside ¼ cup of the mixture. Press the rest in to a 9” spring form pan. Bake crust 10 minutes, let cool.

In a bowl, beat cream cheese and 1 cup sugar on medium speed until blended. Add sour cream and lemon peel and juice. Add eggs one at a time, mixing well between each. Pour into crust and sprinkle top with crumb mixture you’ve set aside. Bake 40 minutes and chill at least 4 hours.