Tangy Lemon Cheesecake

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READY IN: 1hr 5mins
Recipe by Barb in WNY

I like the sound of this with the lemon sauce poured on cheesecake.This does take time to make because of refrigerating cake and sauce overnight before serving.

Ingredients Nutrition


  1. In a small bowl, combine cookie crumbs and melted butter; mix well.
  2. Press into the bottom and 2-inches up the sides pf a greased 9- inch spring form pan; set aside.
  3. In a mixing bowl, beat cream cheese and sugar with an electric mixer until smooth.
  4. Add eggs; beat on low just until combined.
  5. Add lemon juice and vanilla; beat just until blended.
  6. Pour into crust.
  7. Bake at 350F for 30 to 40 minutes, or until center is almost set.
  8. Cool on a wire rack for 10 minutes.
  9. Carefully run a knife around the edge of pan to loosen; cool 1 hour.
  10. To make Sauce:.
  11. In a saucepan, combine sugar and cornstarch.
  12. Stir in water until smooth;.
  13. Bring to a boil over medium- high heat.
  14. Reduce heat; cook and stir over medium heat for 2 minutes, or until thickened.
  15. Remove from the heat; stir in butter and lemon peel.
  16. Refrigerate cheesecake and sauce overnight.
  17. Serve sauce over cheesecake .

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