Lovely Lemon Cheesecake

lemon cheesecake



I have been making this lemon cheesecake recipe for many years. It dates back to the 80’s and has been a regular summer entertaining dessert for me since then. I especially love that not only can it be made ahead, it’s actually better if you make it the day before serving.
This special, pretty cake requires a few steps but trust me … it’s worth it!

Source: Bon Appetit November 1988 | Photo

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6 Comments

  1. Beautiful! I’m going to make this lemon cheesecake Saturday for my son’s arrival; he loves lemon cheesecake! I wonder if it will still taste great made with Splenda? Anyone who knows, please reply. Thanks for the awesome site and recipes!

  2. This lemon cheesecake looks awesomely delicious!

  3. Great recipe! Lemon recipes catch my eye because my dh loves lemon.
    A suggestion to enhance the creaminess of cheesecake: with your recipe (1-1/2 lb cream cheese + 1 cup sugar + 3 eggs) add 1 cup sour cream. That sour cream is MUCH better than cornstarch or flour (yuck!).

  4. It is lovely, Ninette! Hope you get a chance to try it. Thanks for stopping by and leaving the link to your site. I enjoyed reading your yummy recipes!

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