SuzyQ's Elegant Cheesecake

SuzyQ's Elegant Cheesecake

SuzyQ 0

"The trick to this cheesecake is the baking time. Time consuming, but this recipe has never failed me!"
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11 h 10 m servings 510 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 510 kcal
  • 26%
  • Fat:
  • 36.6 g
  • 56%
  • Carbs:
  • 38.8g
  • 13%
  • Protein:
  • 8.7 g
  • 17%
  • Cholesterol:
  • 180 mg
  • 60%
  • Sodium:
  • 359 mg
  • 14%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.



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...