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SuzyQ's Elegant Cheesecake

SuzyQ's Elegant Cheesecake

  • Prep

    30 m
  • Cook

    1 h 40 m
  • Ready In

    11 h 10 m
SuzyQ

SuzyQ

The trick to this cheesecake is the baking time. Time consuming, but this recipe has never failed me!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

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  • Calories:
  • 510 kcal
  • 26%
  • Fat:
  • 36.6 g
  • 56%
  • Carbs:
  • 38.8g
  • 13%
  • Protein:
  • 8.7 g
  • 17%
  • Cholesterol:
  • 187 mg
  • 62%
  • Sodium:
  • 359 mg
  • 14%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Mix the graham cracker crumbs, butter, 1/4 cup of sugar, and flour together in a bowl; press into the bottom of a 9-inch springform pan.
  3. Bake the crust until lightly browned, about 8 minutes; allow to cool in the pan. Raise the oven temperature to 450 degrees F (230 degrees C).
  4. In a large bowl, beat the cream cheese with 1 3/4 cup of sugar, lemon peel, lemon juice, and vanilla extract until thoroughly combined. Beat in the eggs and egg yolks, one at a time, until the filling is free of lumps; gently fold in the whipped cream.
  5. Bake in the 450-degree oven for 12 minutes, then reduce oven heat to 250 degrees F (120 degrees C). Bake until set, about 1 1/2 hours. Remove the cheesecake gently and carefully from the oven, and allow to cool to room temperature while still in pan; refrigerate overnight. Release the pan and gently remove to slice and serve the cheesecake.
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Reviews

Marion Myers
3

Marion Myers

9/13/2011

Wonderful cheesecake! I would have given this 5 stars, but I don't think you need to pre-bake the crust - my crust turned out a bit overcooked. Also, when I got to the point of the recipe to add the heavy whipping cream - I wasn't sure if I was supposed to be using whipped cream or heavy whipping cream. I had purchased heavy whipping cream because of the ingredient list so that is what I used. I was a little worried during the cooking process as well, as the cheesecake was browning very early on. I left it in for the entire time as directed and it came out really nice. It did crack around the edge but I didn't care as it tastes very nice with the hint of lemon. I appreciate it is not a very rich cheesecake - it is on the lighter side by cheesecake standards. Thanks for sharing!

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