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Lemon Cheesecake – Another Best, Really.

The Best Lemon Cheesecake

by Barbara Kiebel on September 26, 2011

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 top of the cheesecake which is then topped with a glaze of lemon after it’s cooled a bit and before it’s refrigerated. 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!)

Check out this recipe made by a reader that has transformed this luscious dessert so that it’s gluten free!

Lemon Cheesecake – Another Best, Really.
 
Prep time
Cook time
Total time
 
A large and luscious cheesecake with just the perfect touch of lemon.
Serves: 12-16 slices
Ingredients
For the Crust:
  • 2¼ cups graham cracker crumbs (about 25 single crackers, crushed)
  • ¼ cup sugar
  • 6 tablespoons melted butter
For the Filling:
  • 3 8·ounce packages cream cheese, softened
  • 3 eggs
  • 1⅓ cups sugar
  • 3 tablespoons lemon juice
  • 1 teaspoons vanilla extract
  • 1 teaspoon grated lemon rind
For the Sour Cream Topping
  • 1 pint sour cream
  • 3 tablespoons sugar
  • 1 tsp vanilla extract
For the Glaze:
  • ½ cup sugar
  • 1 tablespoon plus 1 teaspoon cornstarch
  • ½ cup water (I substituted ½ 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
Instructions
Prepare the Crust:
  1. Combine cracker crumbs, sugar and butter. Press into bottom and ½" up sides of an 11 to 12 inch springform pan. Bake at 350 degrees for 5 minutes. Cool before adding filling.
Make the Cheesecake:
  1. Beat cream cheese with electric mixer at high speed until completely smooth.
  2. Add eggs, one at a time, beating until smooth after each addition.
  3. Continue to beat, gradually adding 1⅓ cups sugar, then lemon juice and vanilla.
  4. Stir in lemon rind.
  5. Pour into cooled crust and bake at 350 degrees for 35 minutes.
  6. Blend sour cream, sugar and vanilla extract for topping.
  7. Remove cake from oven. Gently spread sour cream over top of cake. Return to oven and bake about 12 minutes.
  8. Cool on rack for 30 minutes. Refrigerate until topping is cool but not completely chilled.
  9. 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.
  10. 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.

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{ 283 comments… read them below or add one }

1 Cale Ferguson July 12, 2014 at 8:23 pm

This is by far the best cheesecake I have ever made. I used this as a template, made some modifications and have made some great flavors. To date we have made lemon, orange, lime and just put a peppermint one in the oven [so we shall see how that one turns out]. I upped the amount of extract to enhance the flavor and we use cinnamon graham crackers [along with Vietnamese Cinnamon] for the crust on the lemon, orange and lime cheesecakes. For the peppermint one we used ginger snaps [they were the only thing we could find with the same consistency as graham crackers] and so far so good. We will continue to try different variations but make no mistake about it, every time we make this we make sure to plug this site. Wonderful people, wonderful recipes, who could ask for more?

Barbara, thanks for not only sharing this recipe but always hanging around to answer questions. Without your help [and all the informative posts around here] I would not be able to make such a fabulous cheesecake.
Cale Ferguson Most Recent Post: Why I Created This Website

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2 Cale Ferguson July 13, 2014 at 1:30 pm

Update….the peppermint cheesecake turned out better than I expected. The ginger snaps was a great crust to use, the consistency was better than graham crackers and the ginger really enhanced the flavor. We put crushed peppermints on the top and it really came out great! Since I prefer the ginger snaps for a crust, I will use lemon snaps on the next lemon cheesecake I make next week.
Cale Ferguson Most Recent Post: Why I Created This Website

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3 Creative Culinary July 13, 2014 at 2:35 pm

Thanks so much Cale; when someone has a problem or even complains about the cheesecake I wonder what the heck is going on because it’s always been stellar for me too! Love your being adventurous. What about using Oreo or those thin chocolate cookies for the peppermint variation? I did it once with ginger cookies filled with lemon and we enjoyed that variation too.

You are so kind…this is a true labor of love. Loving to both cook and share pushed me to blog about it. Having someone appreciate the effort makes me smile from ear to ear!

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4 Cale Ferguson July 13, 2014 at 2:48 pm

Hey Barbara,

We tried Oreo cookies but the consistency was off. The trick was to find something that had similar consistency with the graham crackers and that’s no easy feat. We have used chocolate graham crackers before and that tastes good (make sure you add coco mix to the crust) but the ginger snaps worked great!

The next cheesecake is going to be an orange cheesecake and we are using the new Peppridge Farms Vanilla Cupcake crackers as the crust, hopefully it will work well because vanilla goes great with orange.

I put my variation of you recipe on my website along with a link to the original. Please feel free to check it out as I use more extract and it really enhances the flavor.
Cale Ferguson Most Recent Post: Why I Created This Website

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5 Creative Culinary July 14, 2014 at 9:48 am

I’ll take your word for it; you’re done enough research study on this! :)

I’ve not changed it much; when I crave it, I’m craving the lemon too. They only other cheesecake I like is one that is swirled with raspberry and chocolate but even it doesn’t measure up to the lemon; so glad you’ve enjoyed it!

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6 Jules July 6, 2014 at 11:38 am

Hi Barbara,

I made this cheesecake for the 4th of July. Everyone literally couldn’t stop talking about how good it tasted. In fact, a self proclaimed “cheesecake expert” came up and gave me a big kiss stating this was the best cheesecake he’s tasted!

This was the first time I ever made a cheesecake. Well, technically it was my 2nd time. I made the cheesecake the night before and it ended up with deep cracks in it and the limoncello glaze didn’t set up. There was a real mess when I loosened the side off of the pan. No way I was going to serve this to friends!

Like others who have posted, the cooking time, on the first try, didn’t work for me. I definitely overcooked the first cheesecake. Then I noticed the pan in your pictures is very dark (it looks black). I was using a dark pan – more of a gun metal grey. I had read to lower the cooking temperature when using dark pans. For the second try, I stayed closer to your 35 minutes, then 12 minutes. The cheesecake was still soupy. I left it in about 10 minutes longer, turned off the oven and let it sit for another 15 minutes, then opened the door for another 15 minutes. Then the cracks started. Not as bad as the first try. I’m wondering if the cracks formed because I was giggling the pan to see how soupy it was. The purpose of the sour cream layer is to prevent cracking (Read that on Google).

To cover my cracks (sorry-couldnt resist that one!), I used a thin layer of lemon curd. I wasn’t going to try the limoncello glaze again as I was running out of chilling time before the party. The cracks got a little deeper and much longer after putting the lemon curd on. So, I made candied lemon slices and added fresh raspberries together in the center. This made it aesthetically pleasing.
But, as I said, everyone raved about it. And, it was so nice to smell it baking – lovely!

Thanks so much for sharing your recipe. I’m going to keep making it until it is crack free and the glaze turns out perfectly (like I need an excuse to keep making this recipe). The “cheesecake expert” and my friends have all agreed to participate in any of the trial baking I do. Thank goodness we are all runners and are currently training for marathons!

Just a thought. To those having cooking time issues, the current recipe cooking time may be just right if using dark pans. If you’re using silver pans you might need to add time – how much? – I’ll bet you can Google it! :-) J-

FYI–I just noticed you posted this recipe in 2011 on my birthday – maybe it was fate that my first attempt at a cheesecake was your wonderful recipe!

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7 Creative Culinary July 6, 2014 at 11:57 am

Jules, thanks for taking the time to write such a thoughtful reply. I’ve seen people leave comments with amazing results and others that aren’t so happy and it’s sort of beyond my scope to figure out why that happens so I love that you tried it again.

I do live in Denver and like everything else there is also a chance that my recipe is affected by altitude (in a good way since I’ve never had issues) but you’ve hit on some good points. One thing I do know, for many other recipes that I make I suggest a water bath to help eliminate that crack. Put a pan of hot water in the oven, wrap up the bottom of your springform pan tightly with aluminum foil and then bake the cheesecake in the water bath. Something about that seems to be the answer for cracking; although luckily with a layer of sour cream and a lemon topping any malformed tries I’ve had have been helped with the addition of those two layers; they can be a great disguise for a small crack or two.

Yours sounds gorgeous with the lemon slices and raspberries; next time send me a photo! Barb

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8 Kim July 3, 2014 at 12:06 pm

Well. I love to cook and bake and I’d say I’m pretty good. I made this recipe but like many others the cooking time did not work for me. I was wondering if you used low fat cream cheese or full fat cream cheese and if this could be part of the problem. It seems as though many of us have the same issue and all of the ones above with the middle sinking/lumpiness/ increased cooking time etc. all happened for me. I have yet to eat it… or put the glaze on it as I am leaving it in the oven with the oven off to see if it will firm up in the middle… (it’s been in there for over an hour now)…. I don’t think I over beated (I make cheesecakes fairly often as it is the only kind of cake my husband likes) and I have never had a problem with that…. I still plan on serving it covered in berries so I’m not overly concerned with what the top looks like… just always get concerned with it doesn’t proceed just like the recipe says it will… My pan is a 10.5in. pan (bought new for this cake… was the biggest I could find) and my oven has never been off temperature wise… I cook all the time without a problem in the time department. Just wondering if it could be the cream cheese used? I used 1/3 less fat philadelphia cream cheese… (trying to be as health conscious as possible with such a not healthy dessert!)…

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9 Creative Culinary July 3, 2014 at 12:19 pm

Kim, I never use low fat products in recipes I post here and if I did I would have mentioned it in the recipe. Since I don’t have that experience I can’t say for certain but the recipe as stated has worked for me so many times over the years without ever having a problem that certainly using something other than what is stated might be an issue. Your pan is large enough certainly that it should not be too deep in the center; it will also firm up some after it’s removed and cooled. I hate hearing of someone not having the same success myself and others have had since it’s a great cheesecake. I’m tempted to try it with lowfat cream cheese but it’s a once a year indulgence at best so really prefer to just do it as is and enjoy all the fat! :)

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10 Liuruyu June 23, 2014 at 10:58 am

in your recipe you stated 12 mins in the oven after sourcream layer is added, but in the text you stated 5 mins in the oven, which one is the correct time?

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11 Creative Culinary June 23, 2014 at 5:01 pm

Good call; I have no idea why they are different but trust the recipe; I’ll change the text in the body to reflect that number or remove it. Thanks for the catch.

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12 valerie June 1, 2014 at 2:28 pm

I made this cheesecake and truly it was “the best”. Thanks for the recipe.

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13 Creative Culinary June 1, 2014 at 2:34 pm

Glad you liked it too Valerie; I guess those words are used a lot but it really is! :)

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14 Sarah May 26, 2014 at 1:52 am

Hi there! Love this recipe :3 was just wondering, if I separate the batter into two different pans and bake them at the same time, what would the timing be like?

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15 Creative Culinary May 26, 2014 at 2:17 pm

I’ve never done it Sarah so hard for me to say but I would start checking at half the time; use a toothpick just like with a cake and make sure there is no liquid left on the pick after you remove it.

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16 Christi March 19, 2014 at 3:12 pm

Can you give me some frame of reference for the thickness of the glaze? I made this cheesecake today and although I really messed up the cooking time, I’m planning to serve it to my girlfriends tomorrow. (They are good guinea pigs.) I burned the first glaze trying to get it thick enough and the one that I have cooling on the stove now seems way too thin. I did substitute the water for the limoncello. Do you cook the glaze for 3 minutes after it starts boiling? Thanks for any help you can give.

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17 Creative Culinary March 19, 2014 at 3:58 pm

Hmm, I’m thinking. Sort of like syrup if not a tiny bit thicker? And yes, you do cook it; it has to come to a boil and cook down a bit and then when it goes on the cheesecake, it flows over the top easily and it firms up with the refrigeration. Hope that helps.

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18 Douglas March 8, 2014 at 4:18 pm

rather large springform pan? what do you consider large?

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19 Creative Culinary March 8, 2014 at 5:36 pm

At least 9″ but think mine is 10″ – it’s just not suitable for anything smaller. Had someone try it in an 8″ pan and it was overflowing.

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20 Bethanne March 3, 2014 at 7:13 am

I made this yesterday and it is delicious!! Next time I will probably add a few minutes bake time but that’s it. And I droped a few drops of yellow food coloring into the glaze and it made it a very bright yellow!

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21 Debbi February 1, 2014 at 7:46 am

I’m very curious about the sour cream layer. My son wants a lemon cheesecake for his birthday, but he is an extremely picky eater. Is the flavor of the sour cream strong and noticeable? I might need to try it without that layer, but I always like to make a new recipe in it’s original form before I start tweaking! This looks delicious!

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22 Creative Culinary February 1, 2014 at 8:10 am

I don’t think it is Debbi but then I like sour cream! It is combined with vanilla and sugar so it’s a great compliment to the cheesecake.It’s not got a ‘sour’ element at all once completed. Let me know how it flies with your son.

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23 Charity February 15, 2014 at 2:29 pm

You said the sour cream topping has vanilla in it, but that’s not represented in the recipe. How much vanilla?

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24 Creative Culinary February 15, 2014 at 3:36 pm

Oops..I just recently broke down the ingredients for the cheesecake filling and the sour cream layer to be separate…and forgot to include that change. Thanks for spotting it! The filling has one teaspoon of vanilla and the other teaspoon goes into the sour cream layer. No biggie if the filling has more but I have revised the recipe now to clarify that. Thanks!

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25 Troy March 11, 2014 at 7:29 pm

No you don’t notice it. What it does is enhance the cream cheese and also enhances the lemon on top. I’ve made this recipe a million times, wouldn’t do it without.

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26 Dena Downing January 21, 2014 at 12:46 pm

I made this last week and it is perfect! It took longer to bake for me but I cooked the second on convection and it turned out a nicer color. I am one of those people that always tweek recipes but this was perfect and the lemon flavor was yummy!

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27 Pontus Odqvist January 2, 2014 at 11:26 am

Fantastic cheesecake!!!

Had it (or actually several) at my combined 50 yrs anniversary & new years eve. It was a smash hit to say the least. Started off with a salmon terrin with whitefish roe then onto a double marinated file with a kind of potatoe cake but rolled in blanched leeks topped with a cognac gravy. And to nail the dinner I served your cheesecake. Can you imagine :-)

Thanks a lot from Sweden

//Pontus

Ps. Your web page link has already been passed on!

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28 Creative Culinary January 3, 2014 at 3:31 pm

Yay…Happy Anniversary! So glad you enjoyed it; it’s seriously my favorite!

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29 Marie Cramer December 15, 2013 at 7:05 pm

GREAT

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30 Leticia November 8, 2013 at 3:35 pm

I’m sad my middle is raw and my cheesecake fell. My oven has never been off on recipes. I love the flavor and I will make it again I think it needed 5 to 10 extra min. Thanks this one is still a keeper.

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31 Creative Culinary November 9, 2013 at 2:55 pm

I am so sorry too Leticia; next time be sure to test with a toothpick to insure the middle is done; much like when testing a regular cake. Hope you’ll try again!

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32 Tanya October 20, 2013 at 12:29 am

We didn’t have any Lemoncello, so we made the glaze with the lemon juice and water but added 3/4 of a shot of St. Germaine. The elderflower blends so nicely with the lemon, and really made the cake.

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33 Shelby October 5, 2013 at 7:04 pm

Just enjoyed a tour of your blog-my first visit. Thanks for reminding me that I own the “Colorado Cache Cookbook”. Bought it in 1994 while vacationing in Vail, Aspen and Breckingridge. It’s a good one! You see, I have this little problem with cookbooks, online recipes and good magazines
Filled with recipes- I want them all!!! The really good ones, that is! Don’t care for the ones that
call for tons of candy thrown in! What’s with that trend anyway? Aren’t we Americans fat enough
already? Forgive me, please for going on and on. I’ll be back for more good things.

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34 Creative Culinary October 6, 2013 at 9:05 am

Still one of my favorite cookbooks…and Oh my gosh Shelby…you and me both! Why ruin a perfectly good thing by gooping (is that a word but you know what I mean) it up with crap. A lot of food bloggers will add that stuff hoping it will bring them search engine requests; hits reign supreme. I stick to my guns of just wanting to share the foods I’ve made and loved…and I do not love ruining perfectly good food with store bought candy! Take a peek at my latest post that came about from someone lamenting the trend of making foods with every trend imaginable; seems I’m not alone!

http://www.creative-culinary.com/the-miley-vyrus-cocktail-a-bit-of-sin-something-aged-and-hot-damn/#more-20858

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35 William August 1, 2013 at 8:23 pm

I wanted to bake a cheesecake for my wife while she was at work. I live in Manila and lemons aren’t always available — I used two Tspns of lime cordial and it was wonderful! My wife loved the surprise and loved the cake! Note: my oven is notoriously inaccurate so I use an oven thermometer to help me control the temperature. My cake didn’t crack or fall.

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36 Creative Culinary August 1, 2013 at 8:44 pm

What a sweet thing to do…I’m impressed with that alone; that you tackled a cheesecake is even better! Nice switchin…truth is I think I want to try this as a lime cheesecake next time; see you’ve inspired me! So glad you enjoyed it.

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37 Cale Ferguson August 4, 2013 at 2:08 pm

So I just sat down and had a piece of my new Lime cheescake and I think I actually like it better than the lemon (and I am a lemon freak). I used the same recipe as above except I didn’t use vanilla extract and I used 1/4 teaspoon of lime oil instead of extract. I again used the Vietnamese Cinnamon to mix with the graham cracker crust and doubled the glaze recipe. To give the glaze color I used electric green soft gel paste and it looks amazing. The glaze almost looks like vibrant rich green glass. The taste is perfect. Thanks again William and Barb for all the inspiration. Orange will have to be next.

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38 Cale Ferguson August 3, 2013 at 6:55 pm

I have now been inspired by William’s post to make a lime variation and I can’t wait to see how it turns out (it’s in the oven as I type this). Like most of the people here I absolutely love this cheesecake and we make it often. We use cinnamon graham crackers and add 2 tbsp of Vietnamese cinnamon for the crust and it gives it a great flavor. I share this recipe with everyone I talk to and I love all the comments/suggestions. If you all haven’t I would definitely recommend signing up for the recipes by email…..they are all awesome!!!!

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39 Creative Culinary August 4, 2013 at 8:13 am

I have been too in a way. Promised lemon bars to a friend today but after reading William’s post decided to try lime bars. I love lime so much; so next time I’m making this cheesecake lime it will be. Thank you SO much for your kind comments and suggestions…have a great day! Barb

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40 Sue tewart July 19, 2013 at 9:45 am

I have been very careful with reciepe==cooking now but it is soupy in the middle. Is this correct to stop cooking/

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41 Creative Culinary July 19, 2013 at 9:57 am

It should not be soupy; try covering the pan with aluminum foil and continue cooking until the middle firms up.

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42 Kelly Atkins July 16, 2013 at 4:59 pm

I think this is the best cheesecake ever! I made it for my boyfriend 6 months ago, and we are now married – I’m pretty sure this cheesecake played a huge role in that! Just made it again tonight for his Birthday tomorrow. It’s amazing. A bit of work – but well worth it.

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43 Creative Culinary July 16, 2013 at 5:25 pm

Now that is quite the accolade for a mere cheesecake and it sure helps me when I have to stand up to those that say it’s a total failure. Um, no it is not and now I have you to share that testimony with me! Thanks Kelly…and congrats too!

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44 Tiara July 2, 2013 at 4:48 am

How do I know if the cheesecake is baked? last time I made it, the middle sunk.. but it still tasted absolutely delicious!! help me please!

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45 Creative Culinary July 2, 2013 at 8:57 am

The middle should be just a bit ‘jiggly’ but if you are unsure, you could do a toothpick test much like is done with a cake; it should come out clean and not with a liquid on it. I wonder if your oven is calibrated accurately Tiara; it could be you are setting it correctly but that the oven temp is not actually reaching the proscribed temp? Sinking can also mean you might have over-mixed it a bit…adding too much air volume in the mixing and there is a chance it will deflate.

There are so many variables it’s hard to accurately help from a distance but these two could affect the end result…good luck; it really is a terrific cheesecake and I’m wishing success for you this time!

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46 Felicia June 7, 2013 at 7:00 pm

I have made this cheesecake 5 times. My first time was for Easter March 31, 2013. This cheesecake is easy to make and is delicious. I have not put the top layer on though. I did use the sour cream layer. I did need to bake the cheesecake longer than the suggested time. I have tried substituting orange instead of lemon. I have used 1/2 lemon and half lime too. The last time I tried this recipe I added a little lime zest to the crust and cut the graham cracker down to 2 cups, butter down to 4 Tbs. This is easy to make and has been so good each time. It is a very light cheesecake! Great for a summer day dessert!

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47 Kiara June 3, 2013 at 11:25 pm

Heya, do I have to put the sour cream layer?

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48 Creative Culinary June 4, 2013 at 1:54 pm

No, it’s not necessary but just a nice balance of flavor and it does offer some subterfuge; if your cheesecake cracks, it’s a great coverup! :)

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49 Sid ya May 23, 2013 at 12:17 pm

I tried making this twice. Altering baking time due to my pan the first time. The second I changed egg size. I had zero luck with this and am very disappointed. I bake all the time and am very good with cheesecake. Very poor results

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50 Creative Culinary May 24, 2013 at 8:42 am

I always hate to hear that someone is disappointed with a dessert that we have had years of success with but I stand by this cheesecake and the majority of the comments are testimony to an overwhelming number of folks having equal success. Sorry it didn’t work out for you Sid.

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51 Robbie howard May 20, 2013 at 9:23 pm

I mewed this for my class and it was gone.inn5 specs so good its 5 in the morn sorry for typeing

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52 robin ben-chaim May 15, 2013 at 2:14 am

In order to keep my cheesecakes from falling, I usually leave them a half hour in the oven after I’ve turned it off, without opening the door. You can’t do that with your recipe, or can you?

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53 Creative Culinary May 15, 2013 at 8:27 am

I would think you would have to modify the time Robin and turn the oven off earlier than in my directions. I hate to guess when since I’ve never done that but I’ve also never had it fall!

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54 Pastry Lover August 20, 2013 at 8:55 am

I let mine sit on the rack in the oven for 30 minutes after I turned it off and it turned out perfect. This was my first time making it and I had no problems. I used a 9 inch spring-form pan, and the same baking times listed in the recipe. Maybe that extra 30 minutes on the rack is what helped cook it all the way through. Mine looked just like the picture! I was very pleased since I had never baked with a spring-form pan before. No falling. I loved this recipe because there weren’t any ingredients I didn’t already have. I make a lot of desserts and will definitely be making this one again.

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55 Pastry Lover August 20, 2013 at 8:58 am

Although, I did crack the oven open for those 30 minutes.

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56 Creative Culinary August 20, 2013 at 9:57 am

Thanks so much for taking the time to share. It’s an odd thing that happens when you start to blog about the food you make. Sometimes something you love gives others trouble and it’s so hard to understand why. I have never had an issue with this cheesecake and I’m in my third home since discovering the recipe so I know it’s something beyond oven variations or…well, I just don’t know what it is! Great idea though; although I’ve never had it be close to soupy, that would be a way to firm it up if the center did not seem cooked through without having to overbake the rest. Thanks so much for your tip…and so glad you are enjoying one of my favorite desserts EVER!

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57 Jake May 13, 2013 at 6:17 pm

I made this for our Mother’s Day celebration yesterday. It tasted great and was a big hit! However, mine turned out with huge cracks. The cracks formed while baking, not during the cooling process. Any tips? To fix the visual presentation issue I covered the top solid with an assortment of fresh berries, so in the end it worked out. But I’d love to try to not have the cracks next time. Thanks!

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58 Creative Culinary May 14, 2013 at 7:48 am

I’ve not had an issue with cracks Jake but I’ve heard on good authority that the solution to avoid them is to bake cheesecake in a water bath. That apparently provides a more even cooking environment for the cake and eliminate them. If I’ve ever had an imperfect looking end result, the combination of the sour cream layer and lemon glaze helped me too! Hope that helps…Barb

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59 helene May 13, 2013 at 11:13 am

This cake never cooked through. Did not realize until it was cut for desert – was a disappointing mess. Is the cooking time a misprint? Appears that I was not the only one with this problem. Unfit to serve my guests on mother’s day.

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60 Creative Culinary May 13, 2013 at 12:44 pm

It is not a misprint; I’ve had success making this cheesecake for over 20 years and as testimony in the comments, the vast majority had the same success. So many variables are possible that it’s hard for me to discern what went wrong; including the real temp of your oven, size of your eggs, etc. A quick test with a toothpick is always a good move to verify that a cheesecake is done. Did you test it before you removed it from the oven?

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61 Tiffany May 7, 2013 at 8:10 pm

So, its baking in the oven, and baking, and baking, and baking still!!!! :( Wondering if my oven temp is off? Like REALLY OFF!!!! Its very runny in the middle, and I baked for the 35 minutes, then added the sour cream, then baked 12 minutes, then 15 minutes, now just watching and checking it…OR wondering if your oven is too hot? Not sure, but I am using 11 or 12″ pan so should be pretty close to correct cooking time. Anyway, ‘Ill eat it no matter what..hahah LOVE me some lemon…Although, I do not have any Limoncello left (ya, I got a little thirsty, heehee), I am going to add some champagne, mixed with a tinny bit of lemon extract..hope it works ;)

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62 Tiffany May 8, 2013 at 12:47 pm

Only baked for another 15 minutes or so, BUT once i cut it…its so “chunky”, and not smooth? Cooked too long? UGH, I followed directions PERFECTLY!!! :(

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63 Creative Culinary May 8, 2013 at 7:01 pm

I saw your comment last night and couldn’t get to a computer. Ugh is right; wish I knew how to help but I’ve made it successfully in different kitchens and different ovens and so many others have had similar success. Wish I could magically transport one to you…but I can not deny your spirit has made me smile if that counts at all.

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64 Athena March 31, 2013 at 5:50 pm

Took this to Easter today and it was a big hit! I did use the Lemoncello and I’m glad I did!

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65 Creative Culinary March 31, 2013 at 6:15 pm

Glad you did too…it’s subtle but I can tell and we love it too; hope you had a nice holiday.

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66 michelle March 31, 2013 at 3:23 pm

Hi just wanted you to know that i finally got a chance to try this recipe for Easter dessert and what an easy breezy recipe it is no cracking everything set up perfectly wil definitely be making this again i don’t understand what the others were saying about not setting up properly i did the glaze in the microwave and voila absolute perfection!!..Thank you for posting this recipe

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67 Creative Culinary March 31, 2013 at 5:36 pm

Good to hear Michelle…I and so many others have never had issues so it can be difficult to understand what went awry. Glad it worked out for you too; it’s our favorite dessert for Easter.

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68 Julia March 31, 2013 at 2:37 pm

This cheesecake is delicious, but when I cooked it the outside edges of the top just started burning and the center remained completely liquid! I had to cook it for over an hour and a half before the center was cooked all the way through!

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69 Creative Culinary March 31, 2013 at 3:11 pm

Did you use an 11″ pan? I’ve never had any issues with it so hate to hear you had problems Julia. If your pan was not as wide, the mixture would have required more baking time (I know this because I don’t actually have a pan that big!). I can’t address all of the possible variables but I do cover mine with foil so the top doesn’t overbrown as I have to cook it longer too. That I’m at altitude means I never dictate changes to recipes though because it could be significant only to me. Glad it tasted good; that’s the best result of all!

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70 christine March 31, 2013 at 9:59 am

Has anyone else had a hard time cooking theirs? This did not assemble like you stated above. I cooked it for 35 minutes and the sour cream just sunk in the middle. And now its taking far more than 12 minutes to cook it! I do have an 11 inch springform pan. Cheesecakes usually bake for over an hour! So I’m curious if this is a typo?

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71 Creative Culinary March 31, 2013 at 10:09 am

This bakes perfectly for me as instructed and as you can see has for a lot of others too so it’s VERY hard to discern what could be different in your case. Oven calibration? Humidity? Altitude? To be honest I bake mine a bit longer because I included the recipe as given in the cookbook cited but my springform pan is a bit smaller so I just have to test by making sure the filling is almost done. I hate hearing of problems with a recipe that has been a tried and true favorite for so many years and hope you resolved it on your end.

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72 sherry March 30, 2013 at 7:37 pm

Love this recipe! I’m making it to bring to Easter brunch tomorrow and the glaze won’t thicken even though I added a bit more corn starch and simmered it with constant stirring for at least 10 minutes?!

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73 Creative Culinary March 31, 2013 at 7:26 am

I’m in the process of packing for a move next Saturday so buried in boxes and not online much this weekend. Did you get it to work Sherry? I’ve never had an issue with it so hard for me to discern when cooked in another kitchen; it will also firm up in fridge a bit.

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74 Jamie March 30, 2013 at 5:07 am

I am not a cheesecake fan but this looks amazing! The texture looks absolutely divine and the lemon glaze would have me begging for a slice. I love lemon desserts, the sharper and tangier the better. And I love old community cookbooks – they do often have the best recipes!

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75 Dingena Biester March 28, 2013 at 9:55 am

Over the last 5 weeks I have made 5 different (cheese-)cakes for the sunday, in order to let my son choose his “birthday cake”. He chose this one: a huge compliment for you! Thank you for sharing this recipe!!

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76 Creative Culinary March 28, 2013 at 5:46 pm

Thank you for letting me know; I love nothing more than someone loving something I’ve put on this blog. A big Happy Birthday to your son!

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77 Al March 27, 2013 at 7:40 am

Your filling ingredients call for 2 teaspoons vanilla but your mixing directions say to add 1 teaspoon. Could you clarify? Thanks

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78 Creative Culinary March 27, 2013 at 3:00 pm

Al…oops, really? I think I must go with 2 teaspoons myself; it’s a large cheesecake. I’m going to change that now. Thanks.

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79 Creative Culinary March 27, 2013 at 4:16 pm

Fixed. Bad Barb. :)

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80 Nancy March 23, 2013 at 10:47 am

Do you know if this cake can be frozen?

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81 Anna Brown February 26, 2013 at 12:34 pm

Wowee!!! I chose to make this cheesecake for my Mom’s 60th birthday since she loves lemon and she was so amazed at the creamy texture and delectable taste! (I was too!!:) ) The culmination of lemon, sour cream, and cheesecake complimented each other just right! Thank you so much for this wonderful recipe; I wouldn’t change it one bit! Thanks, also, for making a special occasion even more special!

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82 Creative Culinary February 26, 2013 at 1:24 pm

Anna…it is for people like you and your mom that I do this blog; I want to share the recipes I love (or at least like a lot!). This truly is the best and I’m just delighted it was so perfect for such a special day! Happy Birthday to your mom.

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83 Victoria Sophie February 25, 2013 at 1:45 pm

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!

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84 Creative Culinary February 26, 2013 at 1:29 pm

It truly is wonderful; hope you love it as much as we and several readers do!

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85 vaishk February 15, 2013 at 11:24 am

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.

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86 Creative Culinary February 15, 2013 at 11:39 am

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. :)

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87 vaishk February 15, 2013 at 2:36 pm

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 :)

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88 Creative Culinary February 17, 2013 at 2:48 pm

Yes, let me know and hope you enjoy it as much as we do. Now I want one! :)

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89 Gayle February 7, 2013 at 2:00 pm

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?????

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90 Creative Culinary February 7, 2013 at 2:16 pm

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

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91 Lola February 3, 2013 at 1:08 pm

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 :).

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92 Creative Culinary February 3, 2013 at 5:23 pm

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!

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93 vivien February 1, 2013 at 7:38 am

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

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94 Creative Culinary February 3, 2013 at 8:44 am

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. :)

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95 Esabella Brilmyer January 27, 2013 at 2:28 pm

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 =]

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96 Eleanor Lawson March 26, 2013 at 9:03 pm

Love finding great recipes with great instructions! Makes me look like a pro! Thanks for posting the lemon cheesecake! It will be the perfect Easter dessert!

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97 Creative Culinary March 27, 2013 at 4:17 pm

It’s one of the most favored recipes on my site Eleanor…hope you enjoy it as much as we always do.

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98 Jody January 27, 2013 at 8:29 am

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.

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99 Creative Culinary January 27, 2013 at 11:19 am

So glad you enjoyed it too Jody; your changes sound divine!

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100 Heather January 20, 2013 at 11:54 am

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?

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101 Creative Culinary January 21, 2013 at 3:57 pm

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

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102 Heidi January 13, 2013 at 1:32 am

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

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103 Creative Culinary January 13, 2013 at 10:43 am

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.

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104 Eleanor Lawson March 30, 2013 at 2:14 pm

Wow…. the chick who criticized your writing – what’s up with that? That was totally RUDE! I personally enjoy your posts, and I was a journalism major. She is obviously sufferring from a tragic kitchen accident where a large spoon was inadvertently shoved somewhere a spoon should never be!

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105 Creative Culinary March 30, 2013 at 4:39 pm

Thank you Eleanor; you said what I did not! Lots of nerve huh? I was an English major…but I don’t contrive my writing; I really do want it to be casual and friendly as if we were chatting, not as if I were writing a book! Most nasty comments are from what must be really unhappy people and I’ve got enough self confidence to let them stay on the site. I always wonder how rude those folks are in public; after all they are sort of coming into MY house with their nastiness! You’re a doll…made my day!

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106 Joan January 10, 2013 at 4:51 pm

I’m going to try this for my 7 nun friends who love lemon… Sunday dinner. it sounds divine!

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107 Creative Culinary January 11, 2013 at 8:10 am

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.

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108 Kalindi December 30, 2012 at 7:09 pm

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).

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109 Creative Culinary December 30, 2012 at 11:57 pm

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.

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110 Julie December 19, 2012 at 12:18 pm

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!

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111 Creative Culinary December 19, 2012 at 1:28 pm

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

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112 Creative Culinary December 19, 2012 at 1:40 pm

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.

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113 Lyn December 18, 2012 at 10:19 pm

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??

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114 Creative Culinary December 18, 2012 at 11:56 pm

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.

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115 Sona Gallatin December 8, 2012 at 9:39 pm

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?

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116 Creative Culinary December 9, 2012 at 12:59 pm

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!

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117 Bellie November 29, 2012 at 8:30 pm

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!

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118 Creative Culinary November 30, 2012 at 9:00 am

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!

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119 Marian November 26, 2012 at 8:39 pm

How would you adjust the recipe if I use a 9 inch pan, instead of the 11-12 inch?
Thank you!

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120 Creative Culinary November 28, 2012 at 1:28 am

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.

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121 Billie November 22, 2012 at 5:11 am

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!!

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122 Creative Culinary November 22, 2012 at 9:03 am

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!

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123 Tia Bailey November 21, 2012 at 8:54 pm

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.

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124 Tia Bailey November 21, 2012 at 8:55 pm

sorry I forgot I also used animal crackers for the crust instead of Graham cracker crust

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125 Heidi July 3, 2013 at 8:11 pm

How did you make a genache?

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126 Yvette November 18, 2012 at 5:53 am

I was looking at photos and noticed you wrapped pan in foil. I was wondering why?

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127 Creative Culinary November 18, 2012 at 7:25 am

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.

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128 Ed November 11, 2012 at 6:16 am

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!

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129 Creative Culinary November 11, 2012 at 7:29 am

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!

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130 Jane November 6, 2012 at 12:59 pm

I was wondering if I could bake this in cupcake pans instead of a cake pan? Would the baking times become a bit shorter?

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131 Creative Culinary November 6, 2012 at 1:02 pm

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.

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132 cindy September 15, 2012 at 12:14 am

Hi, is it possible to omit the lemon zest? Thanks for the recipe! :)
cindy Most Recent Post: Crepe Cakes with Lady M

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133 Connie Myburgh August 27, 2012 at 2:50 am

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

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134 Connie Myburgh August 30, 2012 at 11:27 am

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

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135 Codi August 8, 2012 at 10:05 pm

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.

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136 Creative Culinary August 8, 2012 at 10:40 pm

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.

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137 Codi August 3, 2012 at 10:16 am

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.

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138 Creative Culinary August 3, 2012 at 10:29 am

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!

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139 Anonymous July 27, 2012 at 11:20 am

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

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140 Creative Culinary July 29, 2012 at 11:58 pm

Sure…you can just use some lemon juice instead of limoncello.

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141 Anonymous July 30, 2012 at 7:32 am

Oh! Thanks!

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142 Sandy September 3, 2012 at 4:58 pm

Can I use lemon pie filling?

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143 Creative Culinary September 3, 2012 at 6:12 pm

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.

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144 Laree Williams July 16, 2012 at 10:34 am

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!

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145 Creative Culinary July 16, 2012 at 11:55 am

You are most welcome! I’m just delighted that you enjoyed it as much as we do; it’s our all time favorite.

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146 poppteo June 25, 2012 at 5:17 pm

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

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147 Creative Culinary June 25, 2012 at 6:04 pm

Yes, it is Fahrenheit measure; you will have to configure to Celsius; hope you enjoy it as much as we do!

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148 Connie Myburgh August 27, 2012 at 2:55 am

Same in Italy and I baked it at the standard 180 degrees Celcious. Perfect!

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149 Pamela Landon June 24, 2012 at 4:50 pm

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

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150 Creative Culinary June 24, 2012 at 5:38 pm

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!

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151 Becky May 28, 2012 at 9:36 pm

How can this just be printed without printing all the ads etc. would love to try it….I love anything lemon

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152 Creative Culinary May 29, 2012 at 11:05 am

There is a small printer icon on the recipe at the top right…that should print only the recipe for you.

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153 Nancy July 14, 2012 at 7:03 am

no, there’s not actually – I’m trying to print it too

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154 Creative Culinary July 14, 2012 at 9:28 am

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!

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155 R-M-H April 29, 2012 at 4:26 pm

I found your recipe from PunchFork and under the filter of “gluten-free” yet graham crackers aren’t gluten-free, are they?

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156 Creative Culinary April 29, 2012 at 6:30 pm

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.

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157 Cora June 22, 2012 at 12:27 pm

This recipe can be easily altered by substituting the graham crackers with either gluten-free graham crackers or any gluten free cookie crumbs!

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158 Creative Culinary June 22, 2012 at 4:36 pm

That’s a great idea Cora; I’ll try to actually mention that in the recipe since it would be an easy switch.

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159 Bonnie April 27, 2012 at 7:47 pm

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.

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160 Creative Culinary April 28, 2012 at 1:07 pm

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.

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161 wendy April 13, 2012 at 2:26 am

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?

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162 Creative Culinary April 13, 2012 at 9:06 pm

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!

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163 lauren April 8, 2012 at 5:54 am

mine too.. and it took much longer to cook : /
i cant put on the last layer with my sunk top

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164 Creative Culinary April 8, 2012 at 9:35 am

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.

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165 Hattie April 7, 2012 at 4:43 pm

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?

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166 Creative Culinary April 7, 2012 at 6:54 pm

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.

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167 Leigh April 7, 2012 at 10:56 am

My sour cream layer seemed to heavy and looks as though the center has sunk. did I do something wrong?

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168 Creative Culinary April 7, 2012 at 2:44 pm

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?

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169 Cathy O'Hare April 6, 2012 at 11:11 am

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.

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170 Creative Culinary April 7, 2012 at 6:55 pm

It was meant to be! It is just the best ever isn’t it Cathy?

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171 Leigh April 6, 2012 at 5:41 am

I am wanting to make this this weekend for Easter. Could you tell me what Limoncello is and where I can find it?

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172 Creative Culinary April 6, 2012 at 8:35 am

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!

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173 Lori April 5, 2012 at 8:27 pm

Recipe

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174 cale March 14, 2012 at 9:37 am

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?

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175 cale March 14, 2012 at 10:30 am

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.

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176 Creative Culinary March 16, 2012 at 12:50 am

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!

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177 Mary March 7, 2012 at 3:33 am

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!

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178 Creative Culinary March 7, 2012 at 3:13 pm

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. :)

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179 Kristin in VT February 18, 2012 at 8:43 am

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.

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180 Creative Culinary February 18, 2012 at 9:12 am

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!

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181 Jim Pettit February 16, 2012 at 9:35 am

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!

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182 Creative Culinary February 16, 2012 at 1:47 pm

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.

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183 happinessnme January 20, 2012 at 3:36 pm

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:)

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184 Creative Culinary January 20, 2012 at 4:14 pm

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!

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185 Maureen January 20, 2012 at 1:38 pm

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!!

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186 rose January 19, 2012 at 1:48 pm

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?

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187 Creative Culinary January 19, 2012 at 2:12 pm

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/

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188 ann April 4, 2012 at 1:42 pm

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

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189 Creative Culinary April 6, 2012 at 8:44 am

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!

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190 raquel January 10, 2012 at 7:12 pm

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.

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191 Creative Culinary January 10, 2012 at 7:22 pm

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?

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192 Winnie October 19, 2011 at 5:26 am

That is honestly the most lovely cheesecake I have ever seen! And cheesecake is probably my favorite dessert. YUM.

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193 Creative Culinary October 19, 2011 at 1:27 pm

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.

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194 Shelby October 16, 2011 at 6:37 am

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

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195 Creative Culinary October 16, 2011 at 8:17 am

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.

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196 Megan October 11, 2011 at 2:52 pm

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}

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197 foodwanderings October 5, 2011 at 9:16 am

I think I already commented…but here I go again…this cheesecake looks so decadent!! Love the lemon twist to it Barb!

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198 Creative Culinary October 6, 2011 at 6:14 pm

I’ll take two positive comments Shulie…thanks a bunch!

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199 Nelly Rodriguez October 4, 2011 at 5:47 pm

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

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200 Creative Culinary October 6, 2011 at 6:08 pm

Thanks Nelly…let me know if you do. Make sure you have help eating it; it makes a big cheesecake!

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201 Barbara @ Barbara Bakes October 2, 2011 at 5:50 pm

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

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202 Courtney October 1, 2011 at 11:44 am

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

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203 Creative Culinary October 1, 2011 at 9:43 pm

And then you MUST tell me how much you love it too. Cause you will, promise.

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204 Lea Ann October 1, 2011 at 10:48 am

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

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205 Creative Culinary October 1, 2011 at 9:42 pm

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.

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206 Simone September 29, 2011 at 11:00 pm

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

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207 Creative Culinary October 1, 2011 at 9:21 am

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?

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208 Tickled Red September 29, 2011 at 3:46 pm

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

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209 Creative Culinary September 29, 2011 at 5:39 pm

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.

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210 Alison @ Ingredients, Inc. September 29, 2011 at 12:47 pm

my mouth is now watering…
Alison @ Ingredients, Inc. Most Recent Post: Apple Praline Bundt Cake

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211 Creative Culinary September 29, 2011 at 5:39 pm

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?

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212 Jamie September 29, 2011 at 8:35 am

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

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213 Creative Culinary September 29, 2011 at 11:54 am

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?

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214 Hotly Spiced September 29, 2011 at 5:20 am

Now that is a perfect looking cheesecake. Congrats.
Hotly Spiced Most Recent Post: Never, Ever, Not Even if You’re Desperate

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215 Creative Culinary September 29, 2011 at 11:53 am

Thanks so much…wish I could have shared a slice with EVERYONE!

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216 Renee - Kudos kitchen September 28, 2011 at 5:53 pm

Stunning! Wish I had a big slice right now!!!

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217 Creative Culinary September 28, 2011 at 9:00 pm

Thanks so much Renee…only wish I could invite you and other tweeps over to share. Some day.

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218 dee September 28, 2011 at 5:14 pm

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!!

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219 Creative Culinary September 28, 2011 at 8:59 pm

I think that would be a great addition…and you will have to let me know if/when you do it, OK?

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220 Cheri September 28, 2011 at 1:38 pm

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

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221 Creative Culinary September 28, 2011 at 8:59 pm

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.

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222 a spoonful of yumm September 28, 2011 at 12:54 pm

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

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223 Creative Culinary September 28, 2011 at 8:57 pm

If your favorite than this is a must make. Promise.

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224 Sukaina September 28, 2011 at 12:50 pm

A classic cheesecake as it should be. Looks refreshing and delightful!
Sukaina Most Recent Post: Chocolate and Nut Bark

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225 Creative Culinary September 28, 2011 at 8:57 pm

Classic is the best…and thank you!

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226 Sanjeeta kk September 28, 2011 at 10:57 am

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

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227 Creative Culinary September 28, 2011 at 8:57 pm

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!

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228 Lorraine @ Not Quite Nigella September 28, 2011 at 5:31 am

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

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229 Creative Culinary September 28, 2011 at 8:56 pm

I admit…it takes me little to add booze so limoncello just seemed almost prophetic for this right?

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230 Swee San @The Sweet Spot September 28, 2011 at 2:03 am

wow the colour sure does look vibrant!!

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231 Creative Culinary September 28, 2011 at 8:55 pm

I know…it is the color of lemon. Just what I wanted1

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232 Kamran Siddiqi September 27, 2011 at 9:14 pm

Barb, I must say- this looks like some killer cheesecake! Bookmarked! :)
Kamran Siddiqi Most Recent Post: Easy Fig Tarts & News!

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233 Creative Culinary September 28, 2011 at 8:54 pm

Thanks Kam…hope you try it. I don’t apply Best without big qualifications. This one has been my favorite for 20 years!

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234 Ken⏐@hungry rabbit September 27, 2011 at 5:33 pm

What a stunning beauty! I can taste all the different layers of creamy tangy sunshine brightness in one big bite. Brava!

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235 Creative Culinary September 27, 2011 at 8:59 pm

Aw thanks Ken…hope you enjoy it as much as I/we did!

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236 Anne-Marie @ This Mama Cooks! September 27, 2011 at 5:10 pm

Gorgeous Barbara!
Anne-Marie @ This Mama Cooks! Most Recent Post: Save on a Jillian Michaels diet and fitness plan

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237 Creative Culinary September 27, 2011 at 8:59 pm

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?

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238 Kiran @ KiranTarun.com September 27, 2011 at 2:03 pm

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

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239 Creative Culinary September 27, 2011 at 6:21 pm

Thank you so much Kiran and thanks for stopping by too!

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240 Annapet September 27, 2011 at 11:25 am

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

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241 Jessica @ Cajunlicious September 27, 2011 at 9:55 am

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

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242 Creative Culinary September 27, 2011 at 6:18 pm

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.

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243 Nancy@acommunaltable September 27, 2011 at 9:54 am

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

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244 Creative Culinary September 27, 2011 at 6:18 pm

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.

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245 SMITH BITES September 27, 2011 at 5:32 am

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!

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246 Creative Culinary September 27, 2011 at 6:13 pm

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.

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247 Sylvie @ Gourmande in the Kitchen September 27, 2011 at 3:44 am

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

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248 Creative Culinary September 27, 2011 at 6:11 pm

Thank you Sylvie…coming from the gourmande in the kitchen that is quite the compliment!

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249 Sylvia@PeachesandDonuts September 27, 2011 at 12:33 am

Wow!!!! That looks stunning!!! Wish I could pick it up and have a bite!
Sylvia@PeachesandDonuts Most Recent Post: Wholemeal blueberry & banana muffins

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250 Creative Culinary September 27, 2011 at 6:10 pm

Thank you so much…I love that it looks so bite-able!

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251 Baker Street September 26, 2011 at 9:41 pm

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

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252 Creative Culinary September 27, 2011 at 6:09 pm

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?

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253 Kristen September 26, 2011 at 9:10 pm

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}

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254 Creative Culinary September 27, 2011 at 6:08 pm

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.

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255 Brian @ A Thought For Food September 26, 2011 at 8:22 pm

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}

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256 Creative Culinary September 27, 2011 at 6:07 pm

I really did. Promise. And glad you like…if cheesecake obsessed you should try this for reals.

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257 Amy | She Wears Many Hats September 26, 2011 at 7:33 pm

Gorgeous!

I can almost smell it too. YUM!
Amy | She Wears Many Hats Most Recent Post: Baked Sweet Potato Fries

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258 Creative Culinary September 26, 2011 at 7:54 pm

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!

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259 Jo September 26, 2011 at 6:48 pm

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!

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260 Creative Culinary September 26, 2011 at 7:53 pm

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.

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261 Lana @ Never Enough Thyme September 26, 2011 at 6:22 pm

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

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262 Creative Culinary September 26, 2011 at 7:52 pm

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.

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263 Katherine Martinelli September 26, 2011 at 4:05 pm

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

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264 Creative Culinary September 26, 2011 at 7:51 pm

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.

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265 Sunchowder = Wendy Read September 26, 2011 at 3:07 pm

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

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266 Creative Culinary September 26, 2011 at 7:49 pm

Now?

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267 Lora ~ cakeduchess September 26, 2011 at 1:10 pm

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!

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268 Jessica / Green Skies and Sugar Trips September 26, 2011 at 10:13 am

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!

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269 Creative Culinary September 26, 2011 at 7:49 pm

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.

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270 Karen Harris September 26, 2011 at 10:10 am

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

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271 Creative Culinary September 26, 2011 at 7:48 pm

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. :)

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272 Móna Wise September 26, 2011 at 10:09 am

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.

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273 Creative Culinary September 26, 2011 at 7:46 pm

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?

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274 Móna Wise September 27, 2011 at 9:32 am

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!

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275 Creative Culinary September 27, 2011 at 6:16 pm

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.

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276 mick September 26, 2011 at 9:47 am
277 Creative Culinary September 26, 2011 at 7:45 pm

Mick…thank you. From you? A most welcome and sweet comment.

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278 Paula September 26, 2011 at 9:39 am

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

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279 Creative Culinary September 26, 2011 at 7:45 pm

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.

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280 Rebecca September 26, 2011 at 9:12 am

That looks absolutely amazing!
Rebecca Most Recent Post: The Classy, Fabulous, Unmistakable Propeller Cap

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281 Creative Culinary September 26, 2011 at 7:44 pm

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).

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282 Rosa September 26, 2011 at 8:59 am

What a beauty!

Cheers,

Rosa

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283 Creative Culinary September 26, 2011 at 5:36 pm

Thank you Rosa and for always coming over to visit. I appreciate it.

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