How to Make Lemon Cheesecake Recipes 

Learn how to make Lemon cheesecake recipes from the amazing lemon. This tangiest (often sour) of all citrus has many valuable attributes. Like many of the wonderful fruits, when I was young I never had access to. On occasion when I was able to have a piece of lemon, I would sprinkle with a little salt and suck out the lemon juice. This tasted so good to me. I know many of you will never understand my enjoyment from the bitter fruit; really I don’t either I just like lemons.

After my arrival in Florida many years ago I loved having this delightful fruit at my fingertips once I learned how to make lemon cheesecake recipes from this fruit. Also in Florida we made cheesecake from the oranges, key limes and blueberries (there are many blueberry farms here). What really surprised me was how large some of these lemons are that grows in this state. They can be larger than grapefruit; one can make a whole pitcher of delicious refreshing lemonade or many cheesecake recipes. The other thing that surprised me is how much the cattle and horses love this fruit also. I have watched them out in the pastures eating lemons right off the trees; one after the other.

Interesting too is that these pasture trees grow taller than what you will see in the groves. This is because the animals also eat the lower branches which causes the trees to grow taller.

There is an old saying referring to the bad things being dealt to you in life as “lemons”. I am sure you have heard someone say “I bought a lemon car” or “You got a lemon in that deal”. I don’t refer to those bad things as “lemons” just “bad”. Not only does this fruit make a great summer drink but you can learn how to make lemon cheesecake recipes with them. There are many health benefits of lemons as well.

Some of these health benefits come from the fact that only four tablespoons of lemon juice a day will give you half of the vitamin C which your body needs. Antioxidants like vitamin C makes cholesterol less likely to stick to your artery walls. This fruit is also packed with limonene which is being studied as a cancer fighter. Lemon juice is known to help fight kidney stones and the lemon rind is rich is a compound which is good for strengthening varicose veins. Now, can you see why I do not refer to lemons as “bad”? All these health benefits of lemons give me a good excuse to eat lemon cheesecake recipes!


Lemon cheesecake recipes often include ones made with (ricotta), cottage cheese and other types of cheese. Lemons are also used to flavor many different desserts and a little is often added to even different flavors of cheese cakes like strawberry or the strawberry swirl.

  • 1 Cup graham cracker crumbs
  • 3 Tablespoons sugar
  • 2 Tablespoons melted butter
  • 3 Packages (8 ounces each)
  • ¾ Cup sugar
  • 2 Tablespoons flour
  • 3 Tablespoons lemon juice
  • ¾ Cup far free egg substitute
  • 1 Carton (8 ounces) lemon non fat yogurt

Preheat oven to 350F degrees. Combine and blend graham cracker crumbs, butter and 3 tablespoons sugar.
Press crumb mixture in bottom of 9 inch spring form pan.
Combine cream cheese, ¾ cup sugar and flour; beat on medium speed until fluffy.
Gradually add lemon juice and egg substitute beating well.
Add yogurt beating well; pour into prepared pan and cover loosely with aluminum foil.
Bake for 1 hour or until set; remove from oven.
Run knife around edge of pan to release sides; cool on rack completely.
Cover the lemon cheesecake recipe and chill at least 8 hours.


Easy and great ways to enjoy lemon cheesecake recipes are in making cake mix bars.

  • 1 Package lemon cake mix
  • ½ Cup softened butter
  • 8 Ounces softened cream cheese
  • 1 Can (11 ounces) mandarin orange segments drained
  • 2 Eggs
  • 2/3 Cup shredded coconut

Preheat oven to 325F degrees; lightly grease 9 inch square pan.

Reserve 1 cup dry cake mix; combine remaining dry mix and butter in a large bowl and blend.

Reserve 1 cup of crumbly mixture; press remaining in bottom of prepared pan.

Combine reserved 1 cup DRY CAKE MIX, cream cheese orange segments and eggs at medium speed until blended.

Stir in coconut and spread over base; sprinkle with reserved 1 cup CRUMBLY MIXTURE.

Bake for 30 to 40 minutes until center is set; cool completely.

Refrigerate to set and cut in bars.

how to make lemon cheesecake recipeHow to Make Lemon Cheesecake


  • 1 1/2 Cups graham cracker crumbs
  • 1/4 Cup sugar
  • 1 Teaspoon ground cinnamon
  • 1/2 cup melted butter
  • 5 Packages (8 ounces each) softened cream cheese
  • 1 2/3 Cups sugar
  • 5 Large eggs
  • 1/8 Teaspoon salt
  • 1 ½ Teaspoons vanilla extract
  • 1 Teaspoon grated lemon peel

Preheat oven to 300F degrees.

Combine and mix well cracker crumbs, 1/4 cup sugar, melted butter and cinnamon.

Press crumb mixture into bottom and on sides of greased 10 inch spring form pan; chill.

Combine and beat cream cheese with 1 2/3 cup sugar on medium speed until creamy.

Add eggs one at a time beating well after each addition.

Stir in salt, vanilla, grated lemon peel and lemon juice; pour mixture into prepared pan.

Bake for 1 hour and 20 minutes (Center will be soft but will firm up when chilled).

Cool in pan on wire rack; cover and chill 8 hours.

I garnished with grated chocolate, lemon slices and mint leaves.

how to make lemon cheesecake recipeLemon Cheesecake Recipe


This is one of the best lemon cheesecake recipes; although it has no cheese in the recipe it has the texture of cheese cake. EXCELLENT RECIPE!

Lemon filling:

  • 2/3 Cup butter
  • 6 Egg yolks (room temperature)
  • 1 1/3 Cups sugar divided
  • ½ Cup fresh lemon juice


  • 1 Cup butter
  • 2 Cups sugar
  • 4 Slightly rounded teaspoons baking powder
  • 3 Cups flour
  • 1 Cup milk
  • 6 Egg whites stiffly beaten

Boiled Frosting:

  • 1 ½ Cups sugar
  • ¾ Cup hot water
  • ½ Teaspoon cream of tartar, divided
  • 2 Egg Whites (room temperature)
  • 1 Teaspoon lemon extract

Preheat oven to 350F degrees.

Grease and flour five 9 inch cake pans; set aside.

Start the filling before making the cake.

Have all ingredients at room temperature.

In a heavy saucepan melt 2/3 cup butter and roll pan to coat sides.

Mix egg yolks and 1/3 cup sugar in small bowl.

Stir yolk mixture into butter in pan; add remaining 1 cup of sugar and mix thoroughly.

Blend in lemon juice; cook over low heat for 30 to 40 minutes to thicken while stirring. (If heat is too high mixture will scorch).

When filling is very thick remove from heat and cool completely before filling layers.

Make cake in large mixing bowl; cream butter and sugar until fluffy.

Sift baking powder and flour 3 times; add to bowl alternating with milk.

Fold stiffly beaten egg whites into batter; divide batter equally into 5 prepared pans.

These will be thin layers; bake in oven about 20 minutes or until top springs back when touched.

Remove cakes from pans and cool completely on wire rack.

Add filling between cake layers and frost with boiled frosting.

To make frosting place sugar, water and ¼ teaspoon cream of tartar in heavy saucepan.

Cook stirring until sugar is dissolved and forms syrup.

Beat egg whites with ¼ teaspoon cream of tartar until stiff peaks form.

When syrup forms a long thread slowly pour over egg whites beating and scraping down sides.

Add lemon extract; mix until thick and somewhat loses gloss.

Frost sides and top of cake; after frosting dries, cover and store.


This is one of the fastest lemon cheesecake recipes.

  • 1 Package (8 ounces) softened cream cheese
  • 2 Cups milk
  • 1 Package (Small) lemon pudding mix (Instant)
  • 1 Graham cracker pie shell
  • Graham cracker crumbs or chopped nuts OPTIONAL

Beat with mixer the cream cheese and ½ cup of the milk until smooth and creamy.

Beat in the remaining milk and then the pudding mix; beat for 1 minute.

Pour into pie shell; if you like sprinkle top with graham cracker crumbs or chopped nuts.

Chill until firm bout 2 hours; serves 6 to 8.


  • 12 Graham crackers (Crushed)
  • 1 Tablespoon powdered sugar
  • 3 Tablespoons softened butter
  • 1 Cup boiling water
  • 1 Package (8 ounces) softened cream cheese
  • 1 Teaspoon vanilla
  • 1 Box (Small) lemon gelatin
  • 1 Cup sugar
  • 1 Can evaporated milk (Chilled several hours)

FOR CRUST combine and blend cracker crumbs, powdered sugar and butter.

Press crumb mixture in bottom of 9 inch spring form pan; set aside.

FOR FILLING combine boiling water and gelatin in bowl; stir until dissolved.

Place bowl in refrigerator until chilled and begins to gel.

In a large bowl beat cream cheese, sugar and vanilla; set aside.

Whip canned milk until stiff; set aside.

Combine gelatin and whipped cream to cream cheese mixture.

Stir mixture until all is well blended; pour on crust in spring form pan.

Refrigerate for several hours until set.


Rich Pastry Crust

  • 4 Cups flour
  • 2 Tablespoons powdered sugar
  • 2 Teaspoons salt
  • ¾ Pound softened butter
  • 2 Eggs
  • Cold water (If needed)


  • 2 Eggs (Separated)
  • 1 Pound cottage cheese
  • 6 Tablespoons thick honey
  • 2 Lemons (Juice both lemons and grate 1 lemon peel)
  • 2/3 Cup golden raisins

NOTE: This cheesecake recipe needs about 1 ½ pounds of pastry dough. This pastry recipe makes about 2 pounds of dough so you might have some left over. The dough can be kept in refrigerator tightly wrapped up to 3 days and frozen a couple of months.

TO MAKE PASTRY DOUGH sift flour and salt in a bowl making well in center.

Add the butter and eggs in the well; use fingers mixing until lightly blended.

With spatula cut and chop pulling in the dry ingredients until crumbly.

If needed add a little cold water until dough forms.

Wrap in plastic wrap and chill at least 2 hours. 

PREHEAT OVEN TO 400F degrees.

Roll out about a third of the dough; line the bottom of a 9 inch spring form pan (Trim excess).

Prick dough with a fork; bake for 10 minutes and remove from oven to cooling rack.


TO MAKE FILLING beat egg WHITES until stiff peaks form; set aside.

In another bowl combine egg YOLKS, cottage cheese and honey.

Beat cheese mixture until smooth and creamy; mix in lemon juice and grated peel.

Add raisins and stir to blend; fold in the beaten egg whites.

Pour into the prebakes pastry lined pan; smooth surface.

Roll out another third of the pastry dough; cut into thin strips with pastry wheel.

Arrange a lattice pattern with strips over top of the filling.

Bake for 50 to 55 minutes until set; cool to room temperature.

Refrigerate until cold (Couple of hours); remove sides of pan and serve.


Cookie Crust

  • 1 ½ Cups crushed lemon cream filled sandwich cookies
  • 2 Tablespoons sugar
  • ¼ Cup melted butter

Lemon Filling

  • 2/3 Cup PLUS 2 Tablespoons sugar
  • 5 Tablespoons cornstarch
  • 1 Cup water
  • 2 Egg yolks (Beaten lightly)
  • ¼ Cup lemon juice
  • 2 Tablespoons butter
  • 1 Teaspoon grated lemon peel

Cheesecake Layer

  • 1 Envelope unflavored gelatin
  • ½ Cup lemon juice
  • 3 Packages (8 ounces each) softened cream cheese
  • ¾ cup sugar
  • 1 Cup heavy whipping cream (Stiffly beaten)
  • 2 Teaspoons grated lemon peel

Preheat oven to 350F degrees; place baking sheet on rack in oven.

TO MAKE CRUST combine crumbs, sugar and butter; mix well.

Press crumb mixture in bottom of 9 inch spring form pan; place on baking sheet in oven.

Bake 8 to 10 minutes until crust begins to brown; cool on wire rack.

TO MAKE LEMON FILLING combine in large saucepan the sugar and cornstarch.

Slowly add water stirring until smooth; cook stirring over medium heat until bubbly and thickened.

Reduce heat and continue to stir for 2 minutes longer; remove from heat.

Stir a small amount of hot mixture into beaten egg yolks.

Return yolk mixture to the pan stirring constantly.

Gently stir in lemon juice, butter and lemon peel; cool to room temperature WITHOUT stirring.

TO MAKE CHEESECAKE LAYER sprinkle gelatin over lemon juice in small saucepan; set for 1 minute.

Over low heat stir until gelatin is dissolved; remove from heat.

In large bowl beat cream cheese and sugar; gradually beat in gelatin mixture until blended.

Fold in the whipped cream and lemon peel.