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Lemon Cheesecake


12 servings


1 1/2 cups graham cracker crumbs
1/2 cup butter or margarine, melted
3/4 cup granulated sugar, divided
1 teaspoon ground cinnamon
1 envelope unflavored gelatin
3/4 cup cold water, divided
2 (8 ounce) packages cream cheese, room temperature
1 tablespoon lemon peel, grated
3 tablespoon lemon juice
1 cup whipping cream, whipped


In a small bowl, mix graham crumbs, butter, 1/4 cup of the sugar and the cinnamon until well blended. Remove 1/2 cup of the crumb mixture. Set aside for later use. Press remaining crumb mixture firmly onto bottom of 9" springform pan.

In a small saucepan, sprinkle dry gelatin over 1/4 cup of the water. Let stand 1 minute. Cook on low heat 5 minutes or until gelatin is completely dissolved, stirring occasionally.

In a large mixing bowl, beat cream cheese and remaining 1/2 cup sugar on medium speed until well blended. Gradually add gelatine mixture, remaining 1/2 cup water, the lemon peel and juice. Refrigerate until slightly thickened. Gently stir in whipped cream. Pour over crust. Sprinkle with the reserved crumb mixture.

Refrigerate several hours or until firm. Run small knife or metal spatula around rim of pan to loosen cake. Remove rim of pan. Garnish with lemon slices just before serving.


Store leftover cheesecake in refrigerator.

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