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    You are in: Home / Recipes / Lemon Cheesecake Recipe
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    Lemon Cheesecake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 25 mins

    15 mins

    1 hr 10 mins

    Chef mariajane's Note:

    I am a true cheesecake lover, and I think I have tasted nearly every kind of cheesecake there is, and made plenty of them in my lifetime!! This recipe is a very good cheesecake, I like it especially with the mangoes, This is one of the lighter cheesecakes, so it is light on the cream cheese - but very tasty - ENJOY!!

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    Units: US | Metric


    1. 1
      Beat cream cheese and sugar with electric mixer in a large bowl until smooth. Beat in flour and vanilla. Beat in eggs just until well blended. Blend in ricotta cheese, sour cream, lemon rind and lemon juice.
    2. 2
      Place vanilla wafers in bottom of 9-inch springform pan.
    3. 3
      Gently spoon cheesecake batter over wafers.
    4. 4
      Bake in preheated 325F oven until center is slightly wobbly, about 65 minutes to 70 minutes.
    5. 5
      Remove from oven; run knife around edge. Return to oven that has been turned off. Let rest 1 hour with door ajar.Remove outer ring.
    6. 6
      Refrigerate, covered, at least 3 hours before serving.
    7. 7
      Serve slice topped with 1/3 cup fresh fruit.

    Browse Our Top Cheesecake Recipes

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    Nutritional Facts for Lemon Cheesecake

    Serving Size: 1 (128 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 283.2
    Calories from Fat 103
    Total Fat 11.5 g
    Saturated Fat 6.0 g
    Cholesterol 82.3 mg
    Sodium 197.0 mg
    Total Carbohydrate 35.8 g
    Dietary Fiber 0.3 g
    Sugars 22.6 g
    Protein 9.5 g

    The following items or measurements are not included:


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