Lemon Cheesecake


I love cheesecake. Especially lemon cheesecake. When I saw this great recipe from Seasons and Suppers blog  I knew I had to make it.
Before we get into this delicious cheesecake, I’d like to talk a little about food blogs in general. For me, there are very few that I love. I mean a blog I love “all” the recipes on. Some blogs have a recipe that looks interesting but when you look at the rest of the recipes and they don’t interest me. It’s almost like a lot of the blogs out there people are more interested in posting everyday than they are the recipes they post. I don’t have to post everyday, and I’m not sure I would want to if I did. Jennifer at Seasons and Suppers blog is chock full of recipes we all use everyday. A different twist on something you already make perhaps, but everyday food that our families enjoy. Another great blog is Tastes Better from Scratch. Lauren’s blog also has some over the top delicious recipes. One of my favorites is the Hawaiian Bowls. Its made with the most delicious tasting home made Teriyaki sauce, sticky rice and grilled chicken and vegetables. I make this quite often for weeknight meals. Even hubby loves it!

I don’t really have a lot of time for making meals so always appreciate a variation on something I generally cook. If your family loves down home delicious everyday meals, you have to check out these blogs.

Now let’s get to the deliciousness of this cheesecake. Cheesecake is something I have to make when I’m going somewhere. Its only the two of us in the house and hubby doesn’t like it. So its one of those recipes I try when going somewhere to share. 

I have made cheesecake before and most recipes tell you to take the spring form pan,. wrap in foil and set is a pan full of water or you’re cheesecake will split. Not this recipe. You just blend the ingredients and pour into the pan with the prebaked crust, throw it into the oven until baked and it is perfect.

The recipe says to cover with plastic wrap. When I did that some stuck to the top of the cheesecake and when I peeled off it tool a little cheesecake with it, so I them covered with aluminum foil to chill in the fridge.

Other than that it came out perfect. And I mean perfect. Perfectly creamy, perfectly dreamy, perfectly lemony.

You can eat this cheesecake with no topping it is delicious as it is. If you like a topping on your cheesecake, you can make a Blueberry Compote and top. You can also replace the blueberries with basically any other fruit you choose. The choices are endless. 

If you are looking for a Spring and Summer dessert that’s and elegant, this is it.

Thank you Jennifer for such a great recipe!

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Lemon Cheesecake

  • Author: Afoodieaffair


Deliciously lemony and creamy with a crisp buttery graham cracker crust.


For the crust:

2 cups graham cracker crumbs
3 Tbsp light brown sugar
6 Tbsp butter, melted, salted or unsalted. Pinch salt, if using unsalted butter or omit for salted butter

For the filling:

16 oz full-fat cream cheese, at room temperature, 2 standard sized blocks (not Whipped)
1 cup full-fat sour cream, or full-fat Greek yogurt
1/2 cup granulated white sugar
2 large eggs
1 – 1 1/2 Tbsp lemon zest
3 Tbsp lemon juice
Pinch salt

For the Optional Compote:

2 cups blueberries
1/4 cup granulated sugar
1 Tbsp freshly squeezed lemon juice
2 tsp cornstarch
3 Tbsp water


Preheat the oven to 325F (not fan-assisted/not convection).

Make the Crust: Add graham cracker crumbs to a medium bowl and stir in the brown sugar. Pour the melted butter over top, then stir until all the crumbs are moistened and have a wet sand texture. Add a pinch of salt if you used unsalted butter. *If using an 8-inch spring form pan, remove 1/2 cup of the crumb mixture, as you won’t need it all for the base. You can reserve to sprinkle on top of the finished cake, if you like (sprinkle around the outside edge in a ring).

Press the moist crumb mixture into the bottom of your spring form pan. Use the bottom of a dry measuring cup to make sure the crust is really pressed down, to make it easiest to cut later on.
Bake the crust until it is lightly golden brown, about 10 minutes. Remove from oven and set aside to cool. Leave oven on and set at 325F.
Make the Filling: Combine the room temperature cream cheese, sour cream and granulated sugar in the bowl of a food processor. Process until the mixture is extremely smooth and well blended, a minute or two. Remove the lid of the food processor and scrape down the sides and bottom of the food processor and try to reach under the blades if you can, to fine and incorporate any stubborn chunks of cream cheese. Process again briefly after scraping. (Getting a perfectly smooth batter at this point is important to prevent cracks in your finished cake, so take the time here to make sure it’s well blended and smooth).
Add the eggs, lemon juice and zest and a pinch of salt and keep processing until it’s super smooth and creamy, another 30 seconds or so.
Pour the filling into the baked crust *You may have some leftover filling if you are using a regular cake pan.
Bake in preheated 325 F oven until mostly set, with a little jiggle in the centre 3-4 inches, with the outsides looking set and puffy, about 20 to 30 minutes. The filling should not brown at all. Don’t over-cook, as this can cause your cheesecake to crack.
Turn the oven off and open the door a crack (inserting a wooden spoon in the crack will help it say open). Let the cheesecake sit in the oven for about 10 minutes before transferring it to a wire rack on the counter to cool completely.
Once cooled completely, over the top of the spring form pan with plastic wrap, then a layer of aluminum foil. Place the cheesecake in the refrigerator to chill for at least 1 hour or up to 24 hours.
To serve, remove from spring form pan. Topping option: citrus slices, a scattering of blueberries or blackberries, a mint leaf and a dusting of icing sugar, if you like.

Make the Optional Compote: Place the berries, sugar and lemon juice in a medium saucepan over low-medium heat. Stir the mixture so that the berries are coated. Gently stir the mixture for about 5-10 minutes as the blueberries begin to soften and the juices come out.

In a small cup, dissolve the cornstarch in the water. Add the mixture to the blueberries, gently stirring as the mixture starts to thicken.. Boil for additional 5 minutes and cool. Mixture will thicken as it cools.


You can also make a Blueberry compote to put over the top.


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