After another week of making what I consider the ‘best of’ something this month I have to wonder what has come over me. I did not set out to do a ‘Best of’ series but it’s happened nonetheless. Maybe it’s the bit of melancholy I feel in the fall that has me thinking of foods that I love? I really don’t know but think I will plan ahead and devote the last Monday of the month to a recipe from my archives that I’ve always thought the best and include a list of links to others I’ve seen during the month that I have found especially appealing. I so often make something new…this will force me to revisit some old favorites that might be feeling a bit taken for granted.
It’s been fun. I’ve also noticed that each of my best of have such different histories for me. The Smashed Potatoes were a conglomeration of the best way I like to make potatoes happily combined with the newness of adding goat cheese. The Molasses Chocolate Chip Cookies were something totally new that I tried that turned out to be the best doggone chocolate chip cookies I’ve ever had. Since this effort was not intentional this month, I didn’t do a best of post when I visited 303 Distillery but I can honestly say it was the best time I’ve ever had on a distillery visit!
So on this last Monday of September, not wanting to disappoint, I’ve included what I consider the BEST cheesecake recipe ever. The original recipe comes from one of my favorite cookbooks, Colorado Cache, from the Junior League of Denver. It was given to me as a housewarming gift 25 years ago by my neighbor Pat who was a contributing member. It has never failed me and I’ve many favorites from this book. It has been loved so much so that my first copy, a spiral bound version, had to be replaced. Maybe not known to you, but when I went to the market for ingredients on Saturday, a woman noticed it in my basket and even came up to show me a couple of her favorites!

What makes this cheesecake so special? Well, for one thing, it tastes like cheesecake. Not Snickers or Turtles or Whoppers or any of the multitudes of conglomerations I’ve seen done to cheesecakes. Even seeing photos of some of those make my teeth hurt! I won’t call this a New York cheesecake for I’m not the judge of that but I will say that I love the rich cheese flavor combined with a touch of lemon. Simple, beautiful and simply the best I’ve ever had! Add some strawberries or raspberries and it’s an elegant and special dessert.
One reason I love it even beyond the luxurious taste? See that top after it’s been taken out of the oven? Not one crack in site. No hot water bath either. And then, as if there were a flaw to disguise, a sweetened layer of sour cream is baked on for 5 minutes and then it’s topped with a glaze of lemon. Perfect with berries. No candy required!
My ONLY revision to this perfect recipe should not be too surprising to those that know me. Wanting to have the top be yellow to reflect the lemon color I pondered what I could add. I have food coloring, sure but then I had a brainstorm. Limoncello! I simply substituted the water in the glaze with Limoncello; it’s optional but it does add just another great lemon tang!
My friend Kim was a flight attendant for Pan Am back in their heyday; she invited some of her cohorts from then to join her and other friends for the premier. I got such a kick out of the Pan Am shrine with uniforms and photos and I’ll soon be doing a post with photos of those and a sample from the menu Kim made that was reminiscent of what they served to passengers then. Before anyone had a clue what the letters TSA stood for…ahh, those really WERE the days! I offered to bring dessert and we thought this cheesecake would fit in fine from that era. The real beauty of it…I think it’s just as current for today!
This is a luscious and large cheesecake, enough for 12-16 servings. From the Junior League of Denver’s Colorado Cache cookbook (copyright 1978 and still love it!)
A large and luscious cheesecake with just the perfect touch of lemon.
Ingredients
- 2 1/4 cups graham cracker crumbs (about 25 single crackers, crushed)
- 1/4 cup sugar
- 6 tablespoons melted butter
- 3 8·ounce packages cream cheese, softened
- 3 eggs
- 1 1/3 cups sugar
- 3 tablespoons lemon juice
- 2 teaspoons vanilla extract
- 1 teaspoon grated lemon rind
- 1 pint sour cream
- 3 tablespoons sugar
- 1/2 cup sugar
- 1 tablespoon plus 1 teaspoon cornstarch
- 1/2 cup water (I substituted 1/2 cup Limoncello for the water but it's optional. I also ended up adding just a touch of lemon paste color. )
- 2 tablespoons lemon juice
Preparation
- Combine cracker crumbs, sugar and butter. Press into bottom and 1/2" up sides of an 11 to 12 inch springform pan. Bake at 350 degrees for 5 minutes. Cool before adding filling.
- Beat cream cheese with electric mixer at high speed until completely smooth.
- Add eggs, one at a time, beating until smooth after each addition.
- Continue to beat, gradually adding 1 1/3 cups sugar, then lemon juice and 1 teaspoon vanilla.
- Stir in lemon rind.
- Pour into cooled crust and bake at 350 degrees for 35 minutes.
- Blend sour cream topping ingredients.
- Remove cake from oven. Gently spread sour cream over top of cake. Return to oven and bake about 12 minutes.
- Cool on rack for 30 minutes. Refrigerate until topping is cool but not completely chilled.
- Make glaze by combining sugar and cornstarch, blending in water and lemon juice until smooth. Bring to a boil, stirring constantly, until thickened. Cook 3 minutes. Chill until cool but not set.
- Spread top of cheesecake with lemon glaze. Chill several hours or overnight. Can also be frozen.
Notes
This recipe calls for a rather large springform pan; if your pan is smaller in diameter than your baking time will need to be adjusted accordingly.




















{ 195 comments… read them below or add one }
I searched through Google for Lemon Cheesecake and your picture looked the best. Great recipe, I’m making this for a team meeting at work! Love the limoncello idea! Thanks!
Oh my gosh!! I am so excited to make this cake. I am entertaining over the weekend and have a few beautiful lemons to use up. So glad I came across your recipe!!
I was reading through your comments and noted that overbeating must be avoided at all costs. Being an over-enthusiastic baker, I should remember that. I am sure its going to turn it fine but I do have one question. Can I omit the sour cream part of the recipe? There are some folks who don’t really like sour cream and that’s why I was wondering.
Sure, it can be omitted. It imparts some flavor but I’ve always thought it’s biggest benefit was covering up any cracks that might appear. I’ve also substituted Greek yogurt with success. Good luck; it is really a great cheesecake; especially if you ignore the couple of grumpy pants comments. :)
Ah, I never really listen to people with such irrelavant reviews anyway!
I am going to just go ahead and add the sour cream. I feel like its going to add something extra special to the cake and don’t want to risk it!
If it does come out even half magnificent as your pics, I’ll put it up on my blog with a link back to yours :)
Yes, let me know and hope you enjoy it as much as we do. Now I want one! :)
I love making cheesecake but I have an issue of it sinking after I remove it from the oven. Yours look so perfect. Help, what am I doing wrong?
ps: really Heidi, don’t you have something better to do?????
You made my day with your comment…kind of what I thought about Heidi too! Another one further down, Bonnie? She was about as bad; I’m betting these are really cranky women!
I’m wondering if you might be beating your mixture too much…adding a lot of air to the mix can sometimes cause the opposite of the desire effect when the mix inflates and ‘breaks’ and results in deflating. Other than that I know some folks swear by cooking a cheesecake in a water bath which controls heat fluctuations more; it might be worth it trying that method. Even at altitude I have not had problems with this one…and if I have had the occasional cracked top it’s been no nicely camouflaged with sour cream and lemon! Good luck…Barb
Thank you for this recipe. This is by far, the most authentic, most satisfying, most delicious cheesecake – ever. Just an FYI, it is delicious even without the glaze, but it’s really just a matter of preference. I found the taste to be perfectly balanced;sweet and tart, but neither component was overwhelming.
Thanks again, this is definitely a recipe I will keep coming back to, as my go to dessert :).
Love that you see why I love it SO much Lola…because of everything you said! True confession? The glaze is a matter of preference for sure but I love that 1. It can cover any cracks that might occur and 2. I do love it a bit yellow as a visual part of the dessert. But it’s the cake itself that is the star and so happy to hear you were pleased!
This is the 1st time I’m doing a lemon cheesecas this is so…so… delicious. You should see my hubby face… he loves the cake to pieces…. and he make sure I’m not sharing with anyone. Anyway, I notice my crust is a bit soft. When I cut into it, it’s kinda crumbles. Any advice on this… thank u so much for this lovely recipe.
Vivien
So pleased that you and hubby loved it too Vivien and wish I could give you advice on the crust but I’ve never had an issue with mine; I think so many conditions can affect a less than perfect outcome that if all it did was crumble a bit I would say you were successful. I live at high altitude I deal with less than perfect a LOT and we just have to roll with it. :)
Hi there, creative culinary! I am Esabella Brilmyer and I am eleven years old and have been cooking since I was three years old, so I do have a bit of experience. Yesterday I made it, and it was just fabulous! I absolutely adore this cheesecake! It was light and airy and had just enough lemony
flavor. I did refrigerate it over night, and I do recommend that to everyone, cheesecake is not something quick you make so do not get impatient with it, because it takes time! This cheesecake is really worth the time, so you should really make it! The outcome is just excellent! Please feel free to reply to my comment if anyone has any questions. Thanks for submitting!
Sincerely,
Esabella Brilmyer =]
This cheesecake is delicious and easy to make! Thank you so much for a great recipe! I wanted to try something a little different so I made a graham cracker/coconut crust and topped the cake with coconut toasted with a little brandy extract. I had to sample it this morning (yes for breakfast, Oh my!) My son who doesn’t care for cheesecake but LOVES lemon treats actually enjoyed this. It wasn’t too sweet or too lemony, in our opinion this is absolutely wonderful. So glad I found your recipe and look forward to trying some more.
So glad you enjoyed it too Jody; your changes sound divine!
HELP!! The cake has been in the fridge for 5 hours & the lemon layer wont harden! What do I do? The only thing I did differently is add food coloring. How do I fix it?
I hope it worked out for you in the end Heather; I’m in the process of putting my home up for sale and was buried in cleaning and packing all weekend. I’ve never had an issue with it…but it sure sounds like too much liquid was used. Barb
I really like your recipes overall. A plus.
You writing skills are a bit lacking. Example:
” Wanting to have the top be yellow to reflect the lemon color I pondered what I could add.”
I pondered what I could add to have the lemon flavor reflected in the glazed topping.
Or you could use just “top”
A little easier to read.
There should be a semi colon or at least a comma between color and I. When these statements are combined as written, you have a run-on statement and it doesn’t make for easy reading.
You frequently put the subject of your sentence at the end vs. the beginning.
Anyway, I do love your recipe collection overall and marked your site as a favorite.
Sincerely,
Heidi
Really Heidi? I have no plans to alter the way I write. I write in a totally informal ‘as if you were in my kitchen’ style; one that might not be perfect enough for you but conveys to thousands of readers just that. I’m not trying to be a writer and follow a formulaic approach that you must ascribe to; I’m a cook who is sharing with I love with others. To that end, I’ve actually put my English major background far aside; if this makes my posts hard for you to read then I guess that’s a risk I will have to take.
These are very personal posts and I’m an extremely strong and confident woman, thankfully. But I can imagine that a comment like this, which is basically using MY website so that you can exhibit what you think are greater skills to my audience, might harm someone else if left on their site. What is YOUR purpose, what were you really trying to achieve? I don’t recall asking for editorial advice from you in the course of doing this work so your attempt to teach me is both unnecessary and unwelcome; but then you must have known that would be the case right?
Whatever critical errors you may find in my writing style; none of them add up to the faux pas of leaving a comment of this nature.
I’m going to try this for my 7 nun friends who love lemon… Sunday dinner. it sounds divine!
My Aunt Jane is a nun Joan; she is with the Sisters of Mercy in St. Louis…how I wish I could make this for her too. I’m not sure of her exact age but she is older than my Dad who will be 91 in February and she is amazing. Still super sharp and active; she just handled the estate of their sibling who passed away last year; I still can’t get over that! I hope they love it as much as we do; I’m serious when I say it’s my favorite.
Very nice recipe. The taste was just lovely. I had trouble with the sour cream, trying to spread it across the cheese cake. It looked very lumpy – but tasted delish! I also would increase the lemon just a little, or make a note which variety of lemon to use, as Meyers to Florida lemons, etc. I used Meyers and of course they do not have as much acid. I like the Meyers because they make a very floral and sweet flavor, but I didn’t think to make that adjustment.
Funny side note: I also just moved to Seattle and I didn’t bring most of my kitchen tools (we’re in a tiny apartment until we find something larger) so I had to use a whisk and a rubber spatula (and a fork at times).
Hmm…not sure why the sour cream would be lumpy…maybe next time whisk it a bit before trying to spread it? I think you’re right about substituting the Meyer Lemons…adding a bit additional juice might make up for the difference in their flavor compared to the basic Euraka lemon; maybe even add just a bit of zest to the mix? Stil, all in all glad you enjoyed the cheesecake.
Hello,
In the paragraphs above the recipe you say that you substituted half of the water 1/4 cup with the limoncello. In the recipe for the glaze it says 1/2 cup substituted. Which one is the right taste combo? Can’t wait to try this recipe out, it looks delicious!
Well Julie…I’m wondering what I was thinking? The original recipe calls for 1/2 cup water so I’m pretty sure I subbed half that with Limoncello the first time. I’m thinking I might have subsequently just done all Limoncello too so actually either would work. I’m changing the recipe to 1/4…but do whichever appeals to you the most! Thanks for the heads up…Barb
When I went to revise I noticed that it was in the text of the post that I mentioned using 1/4 cup water so I’m thinking I changed that to 1/2 cup and forgot I had mentioned it elsewhere outside of the recipe area…so, I’ve actually changed the recipe to 1/2 cup. It’s optional so still up to user preference but that’s what I’ve done.
I made this cheesecake and it looks really good! I can’t wait to try it! The only problem is that I ended up with a crack on the sour cream topping layer, do u know why this would happen??
I wish I could offer you a specific answer Lyn; it just has never happened to me. I know that the way to get a cheesecake to not crack is to bake it sitting in a pan of water; the heat is regulated better. For me, the sour cream layer is my bandaid if that happens! What I might do though is just fill the crack a bit with more sour cream to get a level top and the add the lemon glaze. I doubt a small amount of uncooked sour cream would be noticeable. I live in Denver where I always have to punt to fix things since baking at altitude is always an issue; that’s just what I would probably try. Good luck…hope you love the end result.
Wow! The Colorado Cache cookbook! I have one from about 23 years ago and had forgotten all about it! I was searching for a great lemon Cheesecake recipe and stumbled upon your blog. I’m making this lemon cheesecake for my church group of 25 this wednesday. What do you suggest? Should I make it on Monday and serve on Wednesday? Is that okay? Should I make two?
I have never had it last for two days so I’m just guessing it should be fine. If there are other foods, this cheesecake could probably manage 25 servings but they would be tiny. It is so good…if it were me? I would most definitely make two. Leftovers are good!
I have never made anything from any of the Junior League cookbooks that hasn’t been wonderful…and I’ve got every one of them!
OMG!! I made this for Thanksgiving and I’m still hearing praises. This was my first time making a cheesecake and it was absolutely perfect. I added a little lemon zest to the glass to add a little extra zing, other than that I followed the recipe. This is my new go-to recipe for desserts that impress!
I seriously love nothing more than having someone try a recipe and love it as much as I do. The extra zest sound nice; I think I’ll try that too. Thanks a bunch for taking the time to come back and comment; it’s very appreciated!
How would you adjust the recipe if I use a 9 inch pan, instead of the 11-12 inch?
Thank you!
I actually use a 9″ pan Marian…the original recipe must have called for a larger one but I use my smaller one with any ingredient modifications; the only thing I do is watch the time…since it’s taller, you might have to cook it a bit longer. Hard for me to say exactly how long since I live in Denver and our altitude would affect that and be different from yours…but testing every 5 minutes would be my recommendation.
I made this cheesecake about a week ago and everyone begged me to make another one for Thanksgiving today. It is very, very good. I only have one question about the recipe. The recipe calls for 2 tps of vanilla. The instructions call for 1 tsp in the batter, but doesn’t say what to do with the other tsp. I assumed it would go with the sour cream layer, am I right? It turned out wonderful the first time and I made it again last night for Thanksgiving today. I was just a little baffled by the vanilla measurement. Can’t wait to dig in!!
Yikes…but you hit the nail on the head; it goes into the sour cream layer. I’ll get that fixed asap, thank you so much. Still…love that you love our favorite cheesecake so much too! Happy Thanksgiving Billie!
My husband and I love anything lemon. I changed a couple things in your recipe. I made a Ganache instead of doing the sour cream. Incredible! Ty for Sharing!
Tia Bailey Largo,FL.
sorry I forgot I also used animal crackers for the crust instead of Graham cracker crust
I was looking at photos and noticed you wrapped pan in foil. I was wondering why?
I just like that protection; I’ve had a few dribbles in my time when using a springform pan so I always wrap them tightly to prevent that.
Thank you thank you thank you Barbara!!! OMG this was fantastic!!! I think it’s the best cheese cake I’ve ever tasted!! I love the taste of anything lemon, and wanted my first cheese cake to be unforgettable! This one definitely fits the bill. My guests raved!!
I halved the recipe to make a 7 1/2″ cake, and cut the first baking time by 10 minutes, and kept the second baking time at 12 minutes. Came out perfect! Hope this helps others…
Thank you again for this heavenly sinful recipe!
What a nice comment to start my day. I’m telling you Ed I feel exactly the same way. So glad it worked so beautifully for you…makes both of us happy!
I was wondering if I could bake this in cupcake pans instead of a cake pan? Would the baking times become a bit shorter?
I think you could do that Jane but yes, the time would be MUCH shorter. It will be all about testing but I would start at 15 min; about what it takes for a cupcake.
Hi, is it possible to omit the lemon zest? Thanks for the recipe! :)
cindy Most Recent Post: Crepe Cakes with Lady M
I found your recipe for this COLORADO CHEESECAKE as I call it now, by luck on internet on Saturday. I have a great South African recipe for lemon cheesecake but I like to CHANGE sometimes. So I made yours and boy, is it good!!!!!!!! Wow wow the Italians were impressed.
We don’t have Graham Biscuits here in Italy (I will search though), so I used normal biscuits and added some brown sugar. PERFECT!
We don’t have cream cheese, so I used Philidelhia Cheese /Light). PERFECT!
We don’t have sour cream so I used white yoghurt with the sugar. My white topping should be a bit more stiff but it was 95%perfect. I made the glaze double as the cake is large. So my glaze did’nt come out solid enough and ran a bit down the cake. (I will add more Mazeina next time). Nobody noticed as this cheese cake is delicious enough and lovely with a pineapple ring and youngberries in the centre!!!!!!
Your way of using Lemoncello gives just that special sweety lemon taste.
COMPLIMENTS – I am so proud about my AMERICAN CHEESECAKE here in Italy. Thx to YOU!
Bacione
I fwd the recipe to my sister in Namibia and as she LOVES cheesecake and hers is always the best. Awaiting her response…..I am sooooooo curious. I wil let you know and in the meantime, try some other of your recipies like the Sicilian Ice cream!!! I could never make ice cream – also, we have the perfect GELATO in Italy. But I am going to try!!!! Ciao
My Sunday date was pushed back because northern California was hit hard by dry lightning. Thus causing my hubby and the majority of his coworkers to be gone doing what they do :)
So, I made this tonight instead. It’s set for delivery tomorrow night. My only issue with this delicious beauty was that I did have a few cracks in the top. For a perfectionist like me, a few cracks are catastrophic. Luckily. I topped it with the glaze do nobody will know the difference.
Thanks for the recipe. Over all I’m very happy with the end result.
Cracks can be avoided with cheesecake by putting the form into a large pan with warm water about half way up the pan; that water bath provides a more even constant temp. I’ve done it with other recipes but don’t feel it’s necessary with this cheesecake for the very reason you cite. The glaze finishes it off beautifully.
I saw the previous post about the limoncello… So, if I’m just using lemon juice (don’t have access to limoncello) then I use 1/2 cup of lemon juice as a substitute or just the 2 table spoons?
I’m making this for a BBQ at my husbands fire station and it needs to be perfect.
I had to go find the old cookbook it came from because that sounded like a lot to me even! So, if not using limoncello, for the filling use 3 Tablespoons of lemon juice and for the glaze use 2 Tablespoons of lemon juice. Good luck…although I’ve never had a problem and I’ve received so many comments from others who have made it as well, and to rave reviews…I expect the same for you too!
Can the Limoncello be substituted with any other ingredient? Because it’s really hard to find Limoncello where I live.
Anonymous Most Recent Post: The Great Migration Cocktail with Mariposa Agave Nectar Liqueur for #FridayCocktails
Sure…you can just use some lemon juice instead of limoncello.
Oh! Thanks!
Can I use lemon pie filling?
You mean for the glaze on top Sandy? I don’t use canned fillings so I hesitate to say yes because I’m not sure what it would do. If it doesn’t setup and some cascades down the side and you’re OK with that, then I say sure! Otherwise, make it according to the recipe for the results to be the same. Best of luck…let me know what you do.
The lemon cheesecake was the best I have ever made. I mde it for my daughter’s birthday and many guests said it was the best cheesecake they had ever had. Thank you for the wonderful recipe!
You are most welcome! I’m just delighted that you enjoyed it as much as we do; it’s our all time favorite.
Hello
I like very much your site and this cheesecake is amazing. I have a question – when you say to cook it at 350 degrees – this is in Farenheit (I am living in France and here the receipts are generally in Celsius)?
thanks you very much in advance
Yes, it is Fahrenheit measure; you will have to configure to Celsius; hope you enjoy it as much as we do!
Same in Italy and I baked it at the standard 180 degrees Celcious. Perfect!
Hello there!
Just wanted to let you know that I stumbled across your website while I was looking for a lemon cheesecake recipe. Let me just say that this was the best cheesecake I’ve ever had, let alone made. I used Limoncello in the glaze as well (a friend of mine makes homemade Limoncello so I always have a bottle hanging around) and it really made it! I can’t wait to try other recipes from your site. Thanks so much and keep up the great work!
Oh BTW, the cooking time and the sugar in the graham crackers was RIGHT ON! Don’t change a thing no matter what anyone says :)
Fondly, a new member of your blog,
Pamela Landon
Well Pamela you just made my day! I love this cheesecake just the way it is too (and so do a lot of others) so no changes coming down the pike; sometimes something is too good to mess with it (OK, I did add Limoncello to it but can you blame me?).
I just recently made some homemade Limoncello too! I would make more liqueurs but I’m totally out of bar space; guess I need to be drinking a bit more. :)
Thank you again for the kind comment; it is much appreciated. You are why I do this!
How can this just be printed without printing all the ads etc. would love to try it….I love anything lemon
There is a small printer icon on the recipe at the top right…that should print only the recipe for you.
no, there’s not actually – I’m trying to print it too
There is a button at the top right of the section with the recipe; two actually. One allows you to save it to a global recipe box (others sites using the same system) and one that says ‘Print Recipe.’ Clicking that button should open a new browser window with just the recipe on it for you to print.
If for some reason this is not working with your browser you can do it the old fashioned way. Highlight the text, copy it and paste it onto a word document you can print. Hope that helps!
I found your recipe from PunchFork and under the filter of “gluten-free” yet graham crackers aren’t gluten-free, are they?
No, not at all. Hmm, Punchfork must have erred because I never label my posts with Gluten Free even if it might be naturally since I’m not making recipes specifically for GF cooking.
This recipe can be easily altered by substituting the graham crackers with either gluten-free graham crackers or any gluten free cookie crumbs!
That’s a great idea Cora; I’ll try to actually mention that in the recipe since it would be an easy switch.
Unfortunately, the timing of this cake is all wrong. I used to bake cheesecakes professionally and the cake, prior to adding the topping, needs to bake for 55 minutes. Otherwise, the cake will not be cooked. Additionally, you do not need to add sugar to make the crust. Gramham crackers and butter are enough. Or, you can substitute lemon wafers. No ardditonal sugar needed. Lastly the glaze is sickenly sweet. I just threw it out. Instead, use bottled lemon curd, easily available at specialty stores including Trader Joes and mix it with some lemoncello. Otherwise, just eliminate it.
I guess this does serve to illustrate how we all have different tastes Bonnie, not only is this our favorite cheesecake but many people have made it and raved about the results. Sorry it didn’t work for you but I stand by the directions, the ingredients and the end result.
Your lemon cheesecake looks really beautiful. It tickle my interest to give it a try now, but I only have a 8 inch springform pan. Do you know how should I adjust the ingredients, baking time and temperature?
I think it’s really difficult to try to adjust the ingredients if not going to cut them substantially; like in half. What I would suggest, even if not the prettiest result for the second batch would be to try making what doesn’t fit into the springform pan in a regular cake pan, small pie plate or even something like a small Corning Ware server. The temperature of the oven can stay the same and I would start testing for done-ness about 20 minutes earlier. You can usually judge if it’s done by how it looks…a slight wiggle in the center is fine but no sloshing!
mine too.. and it took much longer to cook : /
i cant put on the last layer with my sunk top
Having a cheesecake sink in the center is typically due to too much air having been beaten into the mixture; either beating it at a high speed and/or for too long. The bubbles expand and push the cake up but the cake doesn’t have the strength to hold the bubbles, except at the rim where it is firmest. This recipe does call for high speed mixing so I wonder if maybe it was mixed for too long? The toppings can help to hide the depression as the cheesecake should still taste fine. It’s never happened to me in all the times I’ve prepared it so hope this helps a bit.
i made this recipe. i put in all the right ingredients and i had it in for the correct time and it came out soupy.what went wrong?
Hattie, I answered directly to your email but I would reiterate here…I have a feeling your oven is either not calibrated correctly or that it just needed a bit more time. It can be hard to discern when it’s been so successful for so many what the exact circumstance is that would have resulted in a less firm product. I have you continued to bake it a bit longer to see if that would firm up the filling.
My sour cream layer seemed to heavy and looks as though the center has sunk. did I do something wrong?
It is so hard to define Leigh without having made it with you; I’ve made it for years without an issue so I am wondering what could have caused that depression…was it fully cooked in the center?
I have been making this cheesecake for years and have found my recipe missing. Thank you so much for posting it. I would have been not happy not having it for Easter this year.
It was meant to be! It is just the best ever isn’t it Cathy?
I am wanting to make this this weekend for Easter. Could you tell me what Limoncello is and where I can find it?
Limoncello is a lemon liqueur that should typically be available at most liquor stores. It is not absolutely necessary either; you can substitute lemon juice for the limoncello too!
Recipe
What a great recipe! How in the world do you get that gorgeous yellow color on the top? How do you get the sour cream to spread evenly?
To add the yellow color did the lemon paste do that? I have not been able to find lemon paste so is it something you have to make? Above you stated that you added water and limoncello where later on you state you replaced the water with it. Which is the right combination? I first made this recipe without the sour cream and topping and it was by far the best lemon cheesecake. I did substitute the vanilla extract with lemon extract and that gave it a little more lemon flavor. I just want to make one that looks exactly like yours.
I did use a yellow food coloring to get a more vibrant color because I was taking a photo but typically do without; it did make it a pretty and vibrant lemon yellow color. I’ll have to check the recipe now…I substituted limoncello but I don’t think that’s absolutely necessary; I even wondered if I could tell enough to have used it in that way so it’s really optional. The sour cream is easy to spread evenly since you are putting it on top of the cheesecake layer but it’s still within the confines of the springform pan…I spread it around with a small spatula or a spoon until it’s level and then return it to bake for a few minutes. I’m so glad you love it too…I’ve always thought it the best cheesecake ever!
I would love to have your Limoncello recipe . . . to add to the Cranberry & Coffee Liqueur recipes! Can’t wait to try this cheesecake recipe – yum!
It is so good Mary; seriously the best cheesecake and readers agree. The lemon is very light and not overpowering at all. I have to give it away or I would eat it for all meals after I make it. :)
When I asked my daughter what she was in the mood for today, lemon cheesecake with strawberries was her answer. I’ve searched the internet and happily stumbled upon this recipe which I’ll be making next! Thanks.
It is, hands down, my favorite cheesecake Kristin and if you glanced at the comments the readers that have made it have loved it too. Lucky daughter is what I say! It’s a subtle lemon and strawberries are perfect with it. Have fun!
Wow! I made a pair of these–one for my family, and one to take to a client’s office for “Cheesecake Day” (don’t ask). It wasn’t supposed to be a contest, but this lemon beauty was by far the most popular. I don’t even really care for cheesecake, but this one is sublime (or would that be sublemon?). Anyway, awesome recipe. And thanks!
I’ve said it before but it never changes Jim. The one thing that makes this effort worthwhile for me is hearing that someone used a recipe and loved it as much as I do. I say unequivocally…this is the best cheesecake I’ve ever made. I did another recently for someone else with the flavors de jour of white chocolate and salted caramel. It was good enough but really what I remember thinking was, ‘I wish it was the lemon one.’ The subtlety of the lemon is the key I think and yes, I did chuckle..absolute sublemon! Thanks for letting me know.
yay! my 3 year old and i just made this except we doubled the zest and used lemon extract instead of vanilla. it’s in the oven, baking with the sour cream topping, smelling fantastic! neither one of us can wait! hopefully we will make it through the cooling down faze:)
You must let it cool! It is definitely one of those where I’m sure you’re tempted but it’s better cold. Promise. So excited you made it; can’t wait to see how you like…no LOVE it!
I made this cheesecake for Christmas. I only had a 10 inch pan, so used that. I have little experience in making cheesecake, as they have always scared me, but this was easy to make and it was sooooo good!!! I highly recomment this recipe!!
So I would love to make this recipe but the only thing is I do not have a springform pan, so what do I do?
Well, at first I couldn’t imagine how but then started to think that you could fashion something similar using a pie plate and then did a quick search. Here are some ideas (though I think investment in one a good idea if considering making cheesecakes; I can’t think of any great way to get the same visual results.
http://www.feelslikehomeblog.com/2011/12/how-to-make-a-cheesecake-without-a-springform-pan/
this cheesecake recipe (minus the lemon glaze ) has been in my family for 60+ years. We make it in a 9×13 glass baking dish. I’m going to try the lemon glaze for Easter!
p.s. our recipe also calls for 1& 1/2t. cinnamon in the crust
It is the best cheesecake isn’t it Ann? I love the lemony flavor but mostly because it’s so subtle. The lemon glaze will be a nice change to an old favorite; I love that!
hello I am here again and I search for this recipe as you recommended, and I found it really really great, I ask my kids if they want something lemon for a cheesecake they told why not =) Your recipe is really easy to understand and I already bookmark it and also the cranberry cheesecake that you post recently. I am addicted in cream cheese that’s why I look for a recipe with cream cheese into it.
Either one are great Raquel but I can not deny; that lemon cheesecake is my all time favorite and the lemon is very subtle so I’m betting your kids would love it…you have to let me know, OK?
That is honestly the most lovely cheesecake I have ever seen! And cheesecake is probably my favorite dessert. YUM.
Thank you Winnie. I love cheesecake that is simply cheesecake and this one with a touch of sour cream and lemon has been my favorite for over 20 years. Doubt that will every change! Thanks for dropping by.
What a gorgeous cheesecake – and that last photo looks just like it belongs on my table….
Shelby Most Recent Post: Chocolate Cupcakes with Almond Cream Cheese Frosting
Thank you Shelby. There is something about this cheesecake which is just perfect. The simplicity of both flavor and looks that have made it my favorite for years.
Fess up, Barb! You added the Limoncello because you simply cannot make a dessert without booze ;)
This is really lovely. I’ve never considered adding a sour cream layer to cheesecake.
Megan Most Recent Post: Defying Gravity {Recipe: Spiced Pear Cake}
I think I already commented…but here I go again…this cheesecake looks so decadent!! Love the lemon twist to it Barb!
I’ll take two positive comments Shulie…thanks a bunch!
Oh wow, this is just picture perfect and Limoncello!? I can only imagine the great flavor! Well…I’ll actually stop imagining it, get my baker butt to the grocery store tomorrow and bake this soon! Love it Barbara!
Nelly Rodriguez Most Recent Post: Ghirardelli Intense Dark Chocolate Twitter Tasting Party #TGTaste
Thanks Nelly…let me know if you do. Make sure you have help eating it; it makes a big cheesecake!
I was thinking about making a lemon dessert for Thanksgiving this year in honor of my mom. She would love this one!
Barbara @ Barbara Bakes Most Recent Post: Almond Cookie Crisps for 12 weeks of Christmas Cookies
This looks absolutely beautiful – I remember tweeting with you about this cheesecake. Huge fan of lemon, so I have to try this :-)
Courtney Most Recent Post: Pumpkin Doughnuts
And then you MUST tell me how much you love it too. Cause you will, promise.
Absolutely beautiful cake Barb. I love that cookbook and have used it so much it’s falling apart. Love your addition of limoncello.
Lea Ann Most Recent Post: Orange-Chile Brownies, My Best Brownies Ever
My first copy fell apart and the edition I have is bound differently so hope it lasts longer but have to say of all of their books, it is the one I use the most.
That looks delicious! And adding limoncello sounds like a brilliant plan. I still have some in the freezer. Hmmm
Simone Most Recent Post: Lavender brownies – just a hint of summer
Thank you Simone. I hadn’t made it for a couple of years, now I’m already craving it again. Funny how that happens isn’t it?
Barb! That is one stunning cheesecake! I love the idea of substituting Limoncello. I hope that you guys had a blast watching Pan Am, I haven’t seen it yet. In the meantime I will be having visions of lemon cheesecake for days. Definitely the best :D
Tickled Red Most Recent Post: Blue Cheddar Cornbread and Granny
It was fun…it was especially fun because there were three flight attendants who worked for them 30 years ago…some stores were told for sure.
my mouth is now watering…
Alison @ Ingredients, Inc. Most Recent Post: Apple Praline Bundt Cake
I had exactly the same response when I saw your Apple Praline Cake…mouth watering and made sure ingredients were on my list. I think a trial is necessary before doing that one for Thanksgiving, right?
Now THIS is a cheesecake I could eat! I am not partial to cheesecake but this not only looks the perfect texture – just the way I like it – but WOW lemon! And Limoncello! Mmmm Barb this is absolutely gorgeous!
Jamie Most Recent Post: A TRIP TO OMAN
Thank you my dear…I know I don’t like it when it’s too thick or filled with a bunch of stuff that eliminates the whole nature of it seeming to be a cheesecake but I’ve said it a lot of times and I stand by the words…best ever. Perfect texture, just a hint of lemon; crust that holds up perfectly to slicing. and filling that does not crack. How much more could we ask for right?
Now that is a perfect looking cheesecake. Congrats.
Hotly Spiced Most Recent Post: Never, Ever, Not Even if You’re Desperate
Thanks so much…wish I could have shared a slice with EVERYONE!
Stunning! Wish I had a big slice right now!!!
Thanks so much Renee…only wish I could invite you and other tweeps over to share. Some day.
Thank you for a great recipe! I can’t wait to try it out. Just thought of adding a pinch of cinnamon in the crust .. What do you think?? Happy eating all!!
I think that would be a great addition…and you will have to let me know if/when you do it, OK?
I totally agree with you about snickers, chocolate, peanut butter cheesecakes. I love a very basic cheesecake, and a simple and tasty compliment like lemon is perfect. Thanks for sharing!
Cheri Most Recent Post: Cranberry Orange Bread Recipe
Thanks Cheri…I don’t want to sound like the Grinch but those cheesecakes are no longer cheesecakes. They are candy bar cakes right? I do like one other of mine that has raspberry and chocolate swirled in it…but still, this is my favorite.
classic & love the super smooth surface :D cheesecake is my favorite !
a spoonful of yumm Most Recent Post: Chocolate Walnut Raisin Brownies with Chocolate Fig Sauce
If your favorite than this is a must make. Promise.
A classic cheesecake as it should be. Looks refreshing and delightful!
Sukaina Most Recent Post: Chocolate and Nut Bark
Classic is the best…and thank you!
Wow..such a dreamy look..Love the color, texture and the whole cheese cake!
Sanjeeta kk Most Recent Post: Acorn Squash in Lime Cilantro and Honey Vinaigrette – AFBHLS Guest Post by Shulie
Thank you so much…it was one of those that I admit…I loved everything about it. Including the photo and I can seldom say that!
Great idea using limoncello to top it. I have a bottle of really divine limoncello that I could use!
Lorraine @ Not Quite Nigella Most Recent Post: Food Society, Darlinghurst
I admit…it takes me little to add booze so limoncello just seemed almost prophetic for this right?
wow the colour sure does look vibrant!!
I know…it is the color of lemon. Just what I wanted1
Barb, I must say- this looks like some killer cheesecake! Bookmarked! :)
Kamran Siddiqi Most Recent Post: Easy Fig Tarts & News!
Thanks Kam…hope you try it. I don’t apply Best without big qualifications. This one has been my favorite for 20 years!
What a stunning beauty! I can taste all the different layers of creamy tangy sunshine brightness in one big bite. Brava!
Aw thanks Ken…hope you enjoy it as much as I/we did!
Gorgeous Barbara!
Anne-Marie @ This Mama Cooks! Most Recent Post: Save on a Jillian Michaels diet and fitness plan
Thank you Anne Marie…you had better take a copy of Colorado Cache with you on your travels, right. Know where you’re headed yet?
I have never seen such beautiful cheesecake in a long time. It’s one of my favorite desserts!!
Kiran @ KiranTarun.com Most Recent Post: Paneer Tikka Pizza
Thank you so much Kiran and thanks for stopping by too!
Wow, Pan Am…taking us back in the days when they ruled the friendly skies. I miss traveling, but flying became too expensive. I hope that changes soon.
The limoncello glaze is the perfect touch of sunshine. This cheesecake brightened up the screen, and I bet it did the same to the dessert table.
Annapet Most Recent Post: Quinoa and Roasted Potatoes with La Kama Spice Blend and Fresh Herbs in Season
Cheesecake is my favorite comfort dessert and adding the lemon well I am in heaven! Beautiful photos!
Jessica @ Cajunlicious Most Recent Post: {Guest Post Tuesday} Pumpkin Mac & Cheese
Thanks Jessica…hope you try it. Really a pretty simple cheesecake too. The sour cream and lemon on the top do punch it up a notch I must admit.
That is perhaps the most beautiful cheesecake I’ve ever seen. Seriously. The limoncello in the topping? Genius! I think my favorite part of this post was the part about the woman coming up to you in the grocery store sharing her favorites from the cookbook! A true reminder of how the language of food truly unites us all!!
I think some of the best cookbooks in this country are the charity cookbooks – that’s where you find the dishes that Americans truly love!!
Nancy@acommunaltable Most Recent Post: Chocolate and Orange Icebox Cookies
I loved that part too Nancy. She was so sweet and delighted I let her mark her favorites in my cookbook. Sharing is caring right? :) And thanks for the kudos…it was one of those where everything turned out just beautifully.Not always the case here in our town you know.
this. is. GORGEOUS!!! makes my mouth water and it’s not even 8am here in the midwest . . . my MIL is crazy about anything lemon and her birthday is next month . . . this may just be making an appearance!
Thank you Deb. Do it…it is just the best cheesecake. Not too heavy, not too light but just right. The lemon is a light touch but I think perfect. And it always turns out so well. Definitely my go to cheesecake.
That is one spectacular cheesecake!
Sylvie @ Gourmande in the Kitchen Most Recent Post: Marinated Roasted Eggplant, Zucchini and Tomatoes with Garlic and Thyme | Preserving Summer
Thank you Sylvie…coming from the gourmande in the kitchen that is quite the compliment!
Wow!!!! That looks stunning!!! Wish I could pick it up and have a bite!
Sylvia@PeachesandDonuts Most Recent Post: Wholemeal blueberry & banana muffins
Thank you so much…I love that it looks so bite-able!
Your cheesecake looks perfect Barb! I love cheesecakes! What lovely pictures! Can I come over for some right now?
Baker Street Most Recent Post: Muffin Monday: Carrot Spice Muffins
Thanks bunches…and you can but I would have to make another real quick. Or wait…you start now and I’ll have one done by the time you get here. Deal?
This looks amazing, Barb! I used to have that cookbook. Bought it at a garage sale a long time ago and ended up selling it on Ebay for a lot more than I bought it for! It was a great cookbook!
I’m bookmarking this to make. It looks like a definite winner!
Kristen Most Recent Post: Distracted Cleaning {Recipe: Oatmeal Pumpkin Bundt Cake}
Thanks Kristen! Funny…I went to get that photo and saw some on Amazon for the big bucks. I have every one of the Denver Junior League cookbooks and love them all.
Really… you made that? It’s stunning! Also, I’m a bit cheesecake obsessed, so you have me drooling.
Brian @ A Thought For Food Most Recent Post: {Silent Sunday: Skillet}
I really did. Promise. And glad you like…if cheesecake obsessed you should try this for reals.
Gorgeous!
I can almost smell it too. YUM!
Amy | She Wears Many Hats Most Recent Post: Baked Sweet Potato Fries
If you can almost smell it Amy than I feel most successful. Though seems Emeril’s Smell-a-Vision never got off the ground would love to see Smell-a-Tweet!
This looks delicious! And I love the addition of limoncello, I need to think like you do and use more limoncello with my sweet baking adventures.
Jo Most Recent Post: The Secret Recipe Club: Roasted Chicken Piccata!
It was hard to tell how much it changed the flavor Jo but I’m sure it was enhanced and it did add some of that color…so I was glad for the experiment.
What an absolutely beautiful cheesecake, Barbara. That lemon layer really appeals to me. I DVR’d Pan Am and am just waiting for a free hour to sit down and watch it. Looks promising!
Lana @ Never Enough Thyme Most Recent Post: Corn-Bacon Chowder
We enjoyed it…but there is no doubt that having the real deal with us to offer her take on the show was fun. Let me know what you think. It was fluff and that’s sometimes perfect for me.
This cheesecake is gorgeous!! I love lemony desserts. You are clearly on a roll this week!! (and always)
Katherine Martinelli Most Recent Post: A Year in Israel, a Year of Israeli Recipes
Thanks Katherine…and what I love about this is how light handed the lemon is. The cream cheese really is the star with just a touch of lemon. Perfect in my book.
I could eat the whole damn thing Barb!!! Gorgeous photos, I can’t take it, stunning. When can I come over?
Sunchowder = Wendy Read Most Recent Post: The season for Peach Crisp
Now?
This is stunning, Barb. Oh my goodness I really would love a sample. So pretty. :)
Lora ~ cakeduchess Most Recent Post: Mini Plum Tarts and a Martha Stewart Pies and Tarts Givaway!
I’ve been thinking of Cheesecake lately……now I am thinking of this, and thinking I must make it!!!! hmmmm maybe I’ll put some of my homemade raspberry Jam on top, I love raspberry and lemon together!
And no crack?!!?!?! You are the best my dear!
I love those too…that would be good. I had originally wanted to use raspberries but had strawberries in the house and in the end love the touch of green. Either one is great.
Beautiful cheesecake Barb! I’m like you, my favorite cheesecakes are not chocolate or have caramel and pecans or even red velvet between the layers, they are just plain. I like my plain old cheese cake with maybe a little bit of a fruit accent. I have been making Tyler’s Ultimate Cheesecake recipe for a few years now and thought it was easy, but there is the issue of that pesky water bath.
Karen Harris Most Recent Post: A Day in the Country
This is so good. Do you have the Colorado Cache cookbook? It has so many wonderful recipes that are standards of mine that I love. This is easy but would have been easier if I had not started so late to make it. Seemed like a long night cause I had to wait for some stages to cool. Long as in after 9pm. :)
The colour on that is so intense Barb. I almost wanted to dip my finger into my monitor! You can’t get Graham crackers here so we use a dense oatmeal kind of cookie – not the same. I remember smuggling back a bag of lemons from Sicily years ago (to the US) and we made our own Limoncello and lemon flavoured vodka with them. Yummy.
I do admit…I ended up using just a teeny touch of paste color. The Limoncello helped but would have been too pale still. I figure if OK with cakes and cupcakes that a drop would not be so bad, right?
Hey – who am I to judge. It really looks excellent and for the record, not at all like fake colour. More like rich egg yolk colour!
I put a toothpick in the paste and basically drug it through the glaze so to say it was just a little is sort of an understatement but ‘just’ enough to brighten it a bit more. And I must say…glad I did too.
LOVELY!
mick Most Recent Post: Lettuce Everywhere (and not a drop of dressing)
Mick…thank you. From you? A most welcome and sweet comment.
You could not have photographed this more beautifully! Amazing looking cheesecake Barb and the Limoncello must take the taste right over the edge of delicious!
Paula Most Recent Post: Cinnamon Bread Try Outs
Thanks as always Paula. I can not lie…I was pleased with how this one turned out; it really shows how vibrant and beautiful it was.
That looks absolutely amazing!
Rebecca Most Recent Post: The Classy, Fabulous, Unmistakable Propeller Cap
Thank you…it’s always good but was so happy it turned out perfect. Must have know it was going to the photo studio (ie the dining room).
What a beauty!
Cheers,
Rosa
Thank you Rosa and for always coming over to visit. I appreciate it.
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