All I can say is this Tall and Creamy Lemon Cheesecake is to die for! Enough said!

It's lusciously smooth, tall, and an amazing creamy texture. I have made a lot and I mean a lot of cheesecake recipes over the years. I definitely rate this Tall and Creamy Lemon Cheesecakes as one of the all time best Cheesecakes ever! 

This recipe was adapted from Dori Greenspan. I absolutely adore her cook book.

If you love lemon and cheesecake you must make this Tall and Creamy Lemon Cheesecake!

To make the crust combined:

• 1 3/4 cup Fine Graham Cracker Crumbs
• 3 tablespoons Sugar
• A Generous Pinch of Salt. 

Slowly drizzle in 1/2 cup melted butter to coat crumbs evenly.

Grease a 9 inch spring form pan with at least 3 inch sides with butter. Wrap bottoms and sides of pan with a double layer of aluminum foil.

Add graham cracker mixture to pan and use a measuring cup to press crumbs across the bottom and up the sides of the pan.

Bake in a 350 degree oven on a baking sheet for 10 minutes.

Reduce oven temperature to 325 degrees.

In a mixer fitted with a paddle attachment beat 32 ounces Room Temperature Cream Cheese for 5 minutes, until creamy and smooth. 

Scrape down sides of bowl and slowly add 1 1/3 cup Sugar and 1/2 teaspoon Sea Salt, while mixer is running.

Add Lemon Zest from a whole lemon, and beat another 5 minutes, until creamy.

While beating add 2 teaspoons Pure Vanilla Extract.

While mixing add 4 whole Room Temperature Eggs one at a time, beating thoroughly between each addition.

Scrape down sides of bowl and add 1 1/3 cup Greek Yogurt and Lemon Juice from 1 lemon. Mix on low speed until smooth and thoroughly combined.

It will look smooth and luscious. Pour batter into foil lined spring form pan with pre-baked crust.

Place cheesecake into pan a little larger then the spring form pan. Pour enough hot water to come half way up the sides of the pan.

Bake for 1 hour and 30 minutes. Turn off oven and prop oven door open. 

Leave cheesecake in water bath for 1 hour.

Carefully remove cheesecake out of larger pan, remove aluminum foil and place on cooling rack until room temperature. 

Cover and refrigerate cheesecake overnight before serving.

Other favorite Cheesecake recipes you might like are: 

• Lemon Cheesecake Crumb Bars
• Lemon Cheesecake with Raspberry Swirl 
• Pumpkin Cheesecake with Butterscotch Swirl
• Lemon Pudding Cheesecake 
• Banana Pudding Cheesecake
• Chocolate Pudding Cheesecake
• Coconut Pudding Cheesecake  

Cheesecake, Lemon, Tall and Creamy, Dessert, Cream Cheese, Recipe, Thanksgiving, Christmas, Holiday, Easter,

Cheesecake, Lemon Cheesecake, Recipe, Dessert, Christmas, Thanksgiving, Easter, Holiday

American

Yield: 12 ServingsAuthor: Serena Bakes Simply From ScratchPin it

Lemon Cheesecake Recipe

Lemon Cheesecake recipe is tall and creamy making this a family favorite cheesecake for Thanksgiving and Christmas from Serena Bakes Simply From Scratch.

4.8 out of 5 based on 8 user ratings

prep time: 30 minscook time: 2 hour and 30 minstotal time: 2 hours and 60 mins

ingredients:

Graham Cracker Crust

• 1 3/4 cup Fine Graham Cracker Crumbs
• 3 tablespoons Sugar
• 1 generous pinch Salt
• 1/4 cup Butter, Melted

Lemon Cheesecake Filling

• 32 ounce Cream Cheese, Room Temperature
• 1 1/3 cup Sugar
• 1/2 teaspoon Sea Salt
• 2 teaspoon Pure Vanilla Extract
• 4 whole Eggs, At Room Temperature
• 1 1/3 cup Greek Yogurt
• 1 whole Large Lemon, Zested And Juiced

instructions

Graham Cracker Crust

1. Preheat oven to 350 degrees.
2. Combine graham cracker crumbs, sugar and sea salt. Slowly drizzle in butter until crumbs are well coated.
3. Butter a 9 inch by 3 inch springform pan with butter. Cover the bottom and sides with a double layer of aluminum foil.
4. Add graham cracker mixture to pan and use a measuring cup to press crumbs evenly across the bottom of the pan and half way up the sides.
5. Place spring form pan on a cookie sheet and bake for 10 minutes. Set crust aside to cool while making cheesecake mixture.

Tall and Creamy Lemon Cheesecake

1. Reduce oven to 325 degrees.
2. Bring a kettle of water to a boil.
3. In a mixer fitted with a paddle attachment beat cream cheese at medium speed, until smooth and creamy. About 5 minutes.
4. Slowly add sugar, sea salt, and zest of lemon while beating. Scrape down sides of bowl and beat another 5 minutes at medium speed.
5. Add vanilla while beating.
6. Add eggs one at a time beating for 1 minute between each addition. Scrape sides of bowl before adding additional egg.
7. Turn mixer to low, add greek yogurt and lemon juice. Mix until thoroughly blended and smooth.
8. Place aluminum foil wrapped pan in a pan larger then the springform pan with a little space.
9. Pour batter into foil wrapped springform pan and place pan in oven.
10. Pour boiling water halfway up the sides of springform pan.
11. Bake for 1 hour 30 minutes. Turn off oven and prop door open. Allow cheesecake to sit in the water bath in the oven for an additional hour.
12. Carefully remove springform pan out of the larger pan. Carefully remove foil.
13. Allow cheesecake to cool to room temperature.
14. Cover cheesecake and refrigerate cheesecake overnight before enjoying.

NOTES:

Recipe adapted from Dori Greenspan.

calories
502

fat (grams)
33

carbs (grams)
40

protein (grams)
9

sugar (grams)
31

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© 2013 Serena Bakes Simply From Scratch

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