Bookbinder's Fabulous Cheesecake Recipe - Allrecipes.com
Bookbinder's Fabulous Cheesecake Recipe

Bookbinder's Fabulous Cheesecake

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"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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Ingredients Edit and Save

Original recipe makes 1 - 9 inch cheesecake Change Servings
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Directions

  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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Reviews More Reviews

Jun 26, 2003

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!!!

 
Jun 26, 2003

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.

 

18 Ratings

Apr 06, 2010

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 everywhere! Even a slight tip of the cake plate sent the glaze running, which made a mess in my car and on my clothes. Next time, I'll bake the cheesecake as directed, but top it with a little fresh fruit compote right before serving.

 
Apr 13, 2009

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. Otherwise, the cheesecake was great!

 
Jul 31, 2006

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!

 
May 11, 2009

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 again.

 
Mar 30, 2009

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 more of a crust. The cooking time was much shorter. Took them out just as the tops started to crack. I also made a little extra apricot topping and dripped it over the edges. They were very refreshing and pleasing in appearance.

 
Jul 31, 2013

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-cheesecakes to limit how much we eat! (Cut baking time down to about 15-20 minutes.) Definitely use fresh lemon juice as it and the lemon zest are key to getting the great flavor. I do also make a more traditional graham cracker crust which is thicker than suggested for the crust in this recipe. I recommend cutting the strawberries into pretty small pieces to make the cake easier to eat, especially on the mini-cheesecakes. One other reviewer wrote about having the topping not set - it has to cool enough. Here in Florida that means it ends up in the fridge. Bake and enjoy!

 

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Nutrition

  • Calories
  • 413 kcal
  • 21%
  • Carbohydrates
  • 34.9 g
  • 11%
  • Cholesterol
  • 144 mg
  • 48%
  • Fat
  • 28 g
  • 43%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 8.3 g
  • 17%
  • Sodium
  • 257 mg
  • 10%

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

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