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Apr 3, 2007 02:19 PM

Lemon cheesecake recipe?

Hi Everyone,
I've been charged with making a lemon cheesecake for Easter but haven't found the recipes I've run across to be too appealing. I'd like a light and airy cheesecake (not the kind that are basically just a block of cream cheese); and would so appreciate any recipes or suggestions.

Sidenote: I found a posting from MissG and Sugarbuzz from a few years back where they mention a Lemon Chevre cheesecake. Sounds incredible, but there was no recipe posting. But, hell yeah, I'd do a lemon chevre. Chevre or straight, either is just fine as long as it's a dessert cheesecake.

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  1. I think the recipe your referring to is from Food & Wine magazine. It's on their website. Do a search for Emily Luchetti. It's not an actual cheesecake though. It's quick & easy to put together & it tasted great..especially when figs are in season. Try it with some dried figs cooked in some port wine & then reduce the wine to a thick sauce.

    1. I'll suggest this lemon cheesecake that I've made a few times. It isn't what I'd call "light and airy", but it isn't a block of cheese either. Nice lemon flavor.

      2 cups graham cracker crumbs
      6 tablespoons butter; melted
      2 tablespoons sugar

      Preheat oven to 350F. Combine crust ingredients thoroughly. Press crust evenly onto bottom and sides of buttered 9 inch springform pan. Bake crust 5 minutes. Allow to cool.

      3 8 ounce packages cream cheese
      3/4 cup sugar
      3 eggs, room temperature
      1/4 cup fresh lemon juice
      2 teaspoons grated lemon rind
      2 teaspoons vanilla

      Beat cream cheese until soft. Add sugar, and beat until well blended. Add eggs one at a time, beating well after each addition. Mix in lemon juice, rind and vanilla. Pour into pan with crust and bake 35 minutes.

      2 cups sour cream
      3 tablespoons sugar
      1 teaspoon vanilla

      Mix together sour cream and remaining sugar and vanilla. Gently spread sour cream mixture over top of cake. Return to oven and bake 10 more minutes. Turn oven off and cool cheesecake in oven with door propped open for 1 hour. Remove cheesecake from oven and cool completely on wire rack.

      Lemon Glaze:

      1/2 cup sugar
      1 1/2 tablespoons cornstarch
      1/4 teaspoon salt
      3/4 cup water
      1/3 cup fresh lemon juice
      1 egg yolk
      1 tablespoon butter
      1 teaspoon grated lemon rind

      In heavy 1 quart saucepan mix sugar, cornstarch and salt. Combine water, lemon juice and egg yolk and add to sugar mixture. Cook over low heat, stirring constantly, until mixture comes to a slow boil and thickens. Add butter and lemon rind. Cool slightly. Spread over top of cheesecake before the glaze sets. Refrigerate 4 hours or overnight to allow the cheesecake to completely set. Garnish with thinly cut lemon wheels and serve.

      1 Reply
      1. re: QueenB

        Fantastic. Thank you both so much for this info!

      2. Might be a little late, but here's another suggestion for a cheesecake that's definitely light and fluffy-- as written, the lemon is a little subtle, but can be easily upped by adding grated lemon zest (I usually add one lemon's worth). It's an old and simple recipe, but it has always been my family's standard, and I like it better than a lot of the newer, denser cheesecakes. I believe the "royal" may have referred to the fluffy souffle-type cake?

        Royal Cheesecake

        2 x 8-oz cream cheese (softened to room temp)
        1 cup sugar
        5 egg yolks
        2 cups (1 pint) sour cream
        1 tsp vanilla
        1 tsp lemon juice
        5 egg whites

        Blend sugar & cheese until well combined and smooth (if there are lumps, your cream cheese isn't softened enough yet; wait before preceding). Add yolks, sour cream, vanilla, and lemon juice; mix well until smooth. (Here's where I also add lemon zest for more flavor; tangerine zest is nice too) Beat egg whites until stiff, and folk into mixture. (I whisk in a little first to lighten then fold in the rest)
        Pour into 9" spring pan, with your favorite crust. (Recipe calls for a zwieback crust, I usually use graham crackers for a more modern version)

        Bake 1 hr @ 300 (don't open oven door); turn off heat, let cake remain 1 hr longer with door closed. Open door and let cake remain at least 1/2 hour longer. Cool and then chill overnight.
        (Note: I usually find that it helps to run a knife around the edge at some point soon after turning off the oven; the cake falls into the middle a little and is slightly less fluffy, but without this, it is very prone to cracking, since it's so fluffy)