Lemony Cheese Cake – Nothing Better!

At this point it must look like all we have is cake for dinner, but it has been one of those weeks when all sorts of things needed to be celebrated! And, celebrations demand cake!

Lemony Cheese Cake

Lemony Cheese Cake – 3 layers of heaven

Another birthday (there was a birthday 2 days ago featuring a chocolate cake!) yesterday so this fabulous cheesecake was put on the menu. This is another tried and true recipe and is a cheesecake that seems to be loved by the most finicky cheesecake-eaters out there. It was lifted from a 1977 Moosewood Cookbook and is so good it is probably still on their restaurant menu today.

slice of cake

Slice of cake

This cake is great any hour of the day (I had it with my coffee this morning) and I must say that on this bitterly cold morning it gave me the feeling of sunnier days ahead.

Again, this could be made by one of your children (or nieces, nephews or friends’ children!). Get your kids to cook, they will thank you for it!


You will need:

for base crumb:

16 graham crackers, broken (you can ,use original, or another flavor like chocolate or cinnamon)

4 oz (1/2 stick), melted butter

1 tbs honey

1 tbs flour

Preheat oven 375*

Make Crumb base:

1 – Melt butter and add to food processor, along with graham crackers, flour and honey. Blend until it is a fine crumb consistency (about 30 seconds). Press evenly into the base of spring form pan.

press base mixture into springform pan

press base mixture into spring form pan

for cream cheese layer:

16 oz full cream cheese, (usually comes in 8 oz box sizes)

1/3 cup sugar

4 eggs

1 tsp vanilla

1 lemon, zest and juice *(zest first, then extract the juice – I zest directly into the blender)*

Make Cheese Layer:

1 – Place all ingredients into food processor and blend until smooth.

blend cake mixture

Blend cake mixture

2 – Pour over crumb base and bake in preheated oven for about 25 minutes. Remove and place on a rack to cool.

bake middle layer

Bake middle layer

for creamy top layer:

1 pt sour cream (or plain yogurt if sour cream is unavailable where you live)

1/2 cup sugar

1 tsp vanilla extract

Make creamy top layer:

1 – Place all ingredients in a bowl and mix with wooden spoon until blended. When cake has cooled spread top layer on top and return to the oven for about 8 minutes. Remove to a rack to cool completely and then refrigerate for at least 12 hours before removing from pan and slicing.

make top layer

make top layer

Serve alone – it needs nothing else!

12 hours later

12 hours later

4 responses to “Lemony Cheese Cake – Nothing Better!

  1. One more way to use up all the Meyer lemon juice I froze last week!

  2. I’ve been making this cheesecake since the cookbook came off the press. I highly recommend it. One of the best…

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