Unlike most cheesecakes, this one is creamier and simpler to create. For seasoning, use 1 teaspoon of lemon extract or grated lemon zest.
| Servings: | 12 |
| Yield: | 1 to 9 – inch cake |
Ingredients
- 1 (9 inch) prepared graham cracker crust
- 16 ounces cream cheese
- 2 eggs
- ¾ cup white sugar
- 2 teaspoons vanilla extract
- ½ teaspoon grated lemon zest
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Beat softened cream cheese slightly. Add eggs, sugar, vanilla, and lemon zest. Beat until light and fluffy. Pour mixture into crust.
- Bake at 350 degrees F (175 degrees C) until firm, about 25 minutes. Let cheesecake cool then top with cherry or blueberry pie filling, if desired. Refrigerate for at least 8 hours before serving.
Nutrition Facts
| Calories | 281 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 73 mg |
| Dietary Fiber | 0 g |
| Protein | 5 g |
| Saturated Fat | 10 g |
| Sodium | 224 mg |
| Sugars | 19 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
Super easy recipe. My husband loves caramel so I added Ghirardelli caramel and left out the lemon zest. This is now his most favorite cheesecake and the only one he’ll eat!
I made this pie twice…in the same week. My family loved it. The second time I made my own crumb crust with graham crackers and it was even better. Will be making this all summer long.
This cheese cake is amazing and so easy to make! My husband is a huge fan, so I made it for our anniversary. He requested again for his birthday! Since it’s so good, I’ve made it as a gift for friends & family too! Everyone has been a huge fan. The water bath helps when pre heating the oven, baking with water and allowing to cool for one hour with the water bath still in the oven. I use a roasting pan, filled halfway with water, bottom rack. Bake the cake on the top rack. This method has proved time and time again to alleviate cracks as well as keeping the cake moist! Thanks for the tips members! If I could give this more than five stars I surely would!
This recipe is extremely easy & produces a good, quick cheesecake. It tastes great served warm, but I found if you substitute Splenda for the sugar, it doesn’t stay creamy for leftovers. I also go heavy on the lemon zest.
It wasn’t as tasty as store-bought…maybe because I had no lemon zest so missed that ingredient. I have never made cheesecake before…
Very simple easy recipe. It’s just me and son who loves it too. I used lemon juice rather than zest and added teaspoon of lemon extract to kick up the lemon flavor and we liked it. Making again today and I’m sure many times again. Delicious!
It’s very simple recipe taste great, I did have to keep it the oven an extra five minutes due to high altitude.
My picture didn’t turn out as pretty as the others. For some reason the center of the cheesecake would not firm up. I had it in the oven for 25 minutes, and then another 15 mins checking every 3-5 mins. I followed the instructions to a T. I had enough to fill out the crust. I think I should go with a deeper crust if possible as it was starting to overflow a bit. I’m still learning how to cook, so I think I did ok with my first pass at it. It was an extremely easy recipe to follow and would also be easy to add chocolate, pumpkin, or other flavors & toppings. I will try this again and hopefully it will be worthy of a pic.
Recipe was easy to put together and the result delicious!!!! If you need a quick and easy cheesecake, this is it!!!
Came out nice and creamy. I did need to bake it about 35 minutes. Will definitely make again.
Great taste, good consistency, super easy way to get your cheesecake fix in a flash! Thank you!!!
Easy to make, few ingredients and very yummy!
Incredibly delicious and just as easy. I don’t use the lemon zest and cut the sugar in half. Double the recipe and it makes three cheese cakes. When baking is done, crack the oven and turn off while cheese cakes cool in oven (prevents cracking). These cheese cakes are always requested as our (family) contribution to holiday parties. Strongly recommended!
This is a really good recipe and simple to make. I only have to add a note though. It’s says to bake for 25 minutes but it takes at least 45 minutes to bake. 25 minutes is not enough. I topped with with Strawberries instead of blueberries. Delicious. I loved it and my family loved it.
I’ve made this before and forgot that I needed to add time for it to bake all the way in the 8” pan! Wahhhh! It cooled overnight and was soup when my husband cut into it. How sad!! The first time I made it, it was yummy tho!! Just have to remember that 25 minutes is not long enough for 8 inches.
super good, definitely recommend
This was delicious. I didn’t have the lemon zest so I left it out. We had a jar of lemon curd in the cupboard so I topped it with that..YUMMY. My family was fighting over who gets the last piece.
I made this cheesecake. Though I used 1 Tsp lemon extract instead of the zest. Came out excellent! Will definitely make again.
I used this recipe yesterday and everyone loved it .
One of my family’s favorites!!
Added 1/2 sour cream. Beat for 8 minutes. Excellent, everyone loved it!