Simply Lemon Recipe -
Simply Lemon Recipe
  • READY IN 1 hr

Simply Lemon

Recipe by  

"An easy, crust-free cheesecake that is topped by store-bought lemon curd. Lemon curd can be found in the 'jams and jellies' aisle of the grocery store."

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch pie pan Change Servings
  • PREP

    25 mins
  • COOK

    35 mins

    1 hr


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch pie pan.
  2. In a large bowl, beat the cream cheese and sugar until smooth. Beat in the eggs one at a time, then stir in the lemon and vanilla extracts.
  3. Pour mixture into the prepared pie pan, and bake for 35 minutes. Cool cheesecake for 5 minutes. Leave the oven on.
  4. To make the topping: Combine the sour cream and sugar, mixing until smooth. Spread topping evenly over the cheesecake. Return cheesecake to oven for 10 minutes. Cool completely, then top with the lemon curd. Refrigerate before serving.
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Reviews More Reviews

Most Helpful Positive Review
Jan 26, 2009

I'm not gonna punish this recipe for poor results because I did change things. I just want to let others know before they may waste ingredients trying to do what I did. I was going for a lower fat, healthier recipe and subbed neufchatel cheese (low fat cream cheese) and splenda. The result was awful. Also used low fat sour cream in the topping with splenda and that turned out ok. I used "Barefoot Contessa's" lemon curd and it was just awful. I will never purchase that brand again. Anyways...all I'm saying is that this is just one of those recipes that does not adapt well to low fat ingredients. A lot of pricey ingredients to waste on this experiment - just trying to save others from the same results.

Most Helpful Critical Review
Aug 17, 2007

This is good, but if you serve this to anyone with a wheat or gluten allergy, you must cheack the ingredients on the lemon topping, as many of them use a food starch, modified food starch, or wheat starch, which takes it out of the gluten free group.

Apr 27, 2010

One taste to review, another to "make sure," it's not what we were hoping for. I agree with "tulips*n*truffles" review. The texture is not creamy but thick and eggy, almost grainy. The flavor is a very unpleasant fake lemon from the lemon extract. This could have benefited with just the vanilla extract alone (or even vanilla and real, fresh lemon juice) and two less eggs - one egg per package of cream cheese is always a good rule of thumb. Moreover, there was too much of the sour cream topping for the amount of filling. Very disappointing, since I had covered it with a homemade Meyer lemon curd which had really turned out beautifully.

Mar 12, 2005

Delicious. My entire family loved it. I added a graham cracker crust because I love the contrast with the sweet crust and the lemon. Next time I think that I will add lemon just to the sour cream mixture and fresh lemon juice to the cream cheese mixture.

Apr 09, 2008

I'm one of those people who sees a poor review on a recipe and believes the cook must have done something wrong. :-( This time, however, I'm certain I followed the recipe to a "T" - and it is just not good! The texture of the cheesecake is just awful, and there's no real flavor - at all. Not rich or creamy or anything! I'll make this again only to see what I did wrong - but after this first attempt...ugh. Just not good! Sorry!

Nov 12, 2009

My aunt and three cousins have Celiac Disease. Since I am usually the dessert maker for family functions I made this so they have a dessert they can eat too among the pies, cakes, and cookies they can't. They love it, and are so happy every time I make it. It's become a regular now that everyone enjoys.

May 12, 2007

I modified slightly by adding 1 additional pkg cream cheese and using 3 eggs. Fabulous!! I'll make this often. I made my own lemon curd (recipes on, of course) which is easy and quick. Wonderful!

May 01, 2011

Delicious!--with just a few changes: Change to 3 pkg crm cheese & 3 eggs. Add juice and zest from one lemon--save some zest for on top. Add Graham cracker crust--brush on egg white and bake 5 min before filling.


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  • Calories
  • 500 kcal
  • 25%
  • Carbohydrates
  • 52.7 g
  • 17%
  • Cholesterol
  • 194 mg
  • 64%
  • Fat
  • 29.8 g
  • 46%
  • Fiber
  • 0 g
  • 0%
  • Protein
  • 8.3 g
  • 17%
  • Sodium
  • 242 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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