I love this Lemon Dream Cheesecake Recipe for summer!
Did you know that you can freeze cream cheese? It works great and saves money! I like to purchase cream cheese in bulk on sale and stockpile it for recipes. Check out this post Can You Freeze Cream Cheese to find out how!
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- 2 cups graham cracker crumbs
- 6 tablespoons butter, melted
- ¼ cup sugar
- 4 packages (8 ounces each) cream cheese, softened
- 1 cup sugar
- ½ cup heavy whipping cream
- ¼ cup lemon juice
- 2 tablespoons all-purpose flour
- 1 tablespoon grated lemon peel
- 2-1/2 teaspoons vanilla extract
- 1 teaspoon lemon extract
- 10 drops yellow food coloring, optional
- 5 eggs, lightly beaten
- In a small bowl, combine the cracker crumbs, butter and sugar.
- Press onto the bottom and 2 in. up the sides of a greased 10-in. springform pan.
- Place pan on a baking sheet.
- Bake at 325° for 10 minutes. Cool on a wire rack.
- In a large bowl, beat cream cheese and sugar until smooth.
- Beat in the cream, lemon juice, flour, lemon peel, extracts and food coloring if desired.
- Add eggs; beat on low speed just until combined.
- Pour into crust. Return pan to baking sheet.
- Bake for 55-65 minutes or until center is almost set.
- Cool on a wire rack for 10 minutes.
- Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.
Thank You Taste Of Home for the picture and recipe!
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