Terry's Lemony Cheesecake

OnGossLake 1

"Terry brought this to the WIA beach potluck in June 2011 and it was wonderful. I don't usually like cheesecake, but this one was just great."
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3 h servings
Serving size has been adjusted!

Original recipe yields 8 servings



  • Prep

  • Cook

  • Ready In

  1. Preheat oven with a pan of 2 or 3 cups of water on bottom rack to 325.
  2. For the crust: The recipe says to cut cold butter into the flour/sugar mixture. I melt the butter and mix it into the mixture.
  3. Press it into a 9x13 glass pan or use spring form. Press the mixture up onto the bottom part of sides.If using spring form pan, wrap foil around the outside and bottom of pan.
  4. Bake crust for about 10 minutes at 350 and let cool while making filling.
  5. Remove pan w/ parchment paper cut round for the bottom.
  6. For the filling: I use my kitchen aid to mix the filling.
  7. Beat cream cheese, vanilla, sugar,lemon juice, and zest until creamy and no lumps.
  8. Add eggs one at at a time while beating.
  9. Pour into baked crust.
  10. Place cheesecake pan with filling on a baking tray/cookie sheet.
  11. Place on middle oven rack and bake for about 40 to 50 minutes until set. Cheesecake should still be jiggly do not overcook.
  12. Important: when cheesecake is done just turn off the oven and open the oven door all the way to let it cool in the oven.
  13. Chill for a few hours.



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