Bookbinder's Fabulous Cheesecake

Bookbinder's Fabulous Cheesecake

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JJOHN32 20

"A friend gave me this delicious lemon-flavored cheesecake recipe. Simple to make, and a favorite ending for a special meal."
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servings 413 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 413 kcal
  • 21%
  • Fat:
  • 28 g
  • 43%
  • Carbs:
  • 34.9g
  • 11%
  • Protein:
  • 8.3 g
  • 17%
  • Cholesterol:
  • 144 mg
  • 48%
  • Sodium:
  • 257 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

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.


  1. Sprinkle the bottom of a lightly greased 9 inch springform pan with the graham cracker crumbs.
  2. Combine the cream cheese and sugar. Mix at medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Blend in the lemon juice, vanilla extract ,and lemon rind. Pour batter into the pan.
  3. Bake in a preheated 325 degrees F (165 degrees C) for 50 minutes. Loosen cake from rim of pan; cool before removing rim of pan.
  4. Combine apricot preserves and water in a small saucepan. Heat thoroughly, stirring occasionally. Arrange strawberries on top of the cheesecake. Spoon preserves mixture over strawberries. Chill.


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Cheesecake is great! It is the easiest recipe that I've found!!! We added blueberries to the top of the cheescake for an even more colorful and fruity dessert. Everbody loves it!!!

I really liked this recipe... it sounded odd to me. Lemon, strawberries, and apricots... But it was great and it has become one of our favorites.

The cheesecake itself is awesome! The topping, not so much. I followed the recipe exactly, but the apricot topping never set up, so when I took it to my sister's for Easter, I got glaze everyw...

I used 1 tsp. bottled lemon juice and tasted no lemon flavor at all. Either you absolutely must use fresh, or you must use more than 1 tsp., or it needs a boost with some lemon extract. Otherw...

Impressed the in-laws and was a hit at a birthday party! I squeezed the lemon juice out of a lemon and a half to give it a little more flavor- It was amazing!

This recipe was a hit. It was light and had a wonderful flavor I made a strawberry glaze with fresh strawberries and used more graham crackers to cover the bottom of the cake. I will make it ag...

Easy and impressive! I actually cut the recipe down to three servings, and used a muffin pan for individual servings (which made six muffin cup sizes. I used a little more graham crackers for m...

For the last several years, this has been one of my two go-to cheesecake recipes, and it's always a hit with adults and kids. I typically bake a half batch of the recipe to make 24 mini-cheesec...

I brought this to work and had a lot of good responses. I ended up using about 1.5 Tbls of lemon juice (about 1/2 a lemon) and enough blueberries to cover the top of the cake instead of the stra...

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