Lemon Cream Cheesecake

15m
Prep Time
8m
Cook Time
23m
Ready In


"This is a recipe I've been making for ages. You can top it with different fruit topping; I prefer blueberries, or you can serve it without any topping."

Original is 1 serving

Nutritional

  • Serving Size: 1 (1204 g)
  • Calories 3948.6
  • Total Fat - 267.4 g
  • Saturated Fat - 145 g
  • Cholesterol - 683 mg
  • Sodium - 5805.2 mg
  • Total Carbohydrate - 323.3 g
  • Dietary Fiber - 6.5 g
  • Sugars - 237.5 g
  • Protein - 71.3 g
  • Calcium - 787.2 mg
  • Iron - 18.7 mg
  • Vitamin C - 26.9 mg
  • Thiamin - 1.4 mg

Step by Step Method

Step 1

Stir together the graham crumbs, honey and butter, then pat into bottom of 8 inch square baking dish.

Step 2

Bake for 8 minutes at 400 degrees Fahrenheit.

Step 3

Cream together the cream cheese, icing sugar, lemon juice and vanilla and spoon onto crust.

Step 4

Chill for 2 hours.

Step 5

Top with fruit, if using

Tips


No special items needed.

1 Reviews

Gerry

What a lovely cheesecake so light and lemony, one which the cheesecake lovers enjoyed. I topped with cherry pie filler - only because there were no fresh fresh blueberries or strawberries available here in town. Mine took longer to set but set it did. Looked so lush and creamy we wanted to sample before we got to the cherries! This easy to make cheesecake looks so pretty and and tastes as good as it looks.

5.0

review by:
(24 Jul 2012)

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