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Lemon Cheesecake

Lemon Cheesecake

Oxmoor House JUNE 2006

  • Yield: 12 servings
  • Cook time: 1 Hour
  • Prep time: 27 Minutes
  • Other: 9 Hours


  • 2 cups finely crushed Gingerbread Biscotti
  • 1/4 cup butter, melted
  • 4 (8-ounce) packages cream cheese, softened
  • 1 1/2 cups sugar
  • 1 (8-ounce) container sour cream
  • 1 tablespoon cornstarch
  • 4 large eggs
  • 1 tablespoon grated lemon rind
  • 1/3 cup fresh lemon juice
  • 1 teaspoon vanilla extract


Stir together crushed biscotti and butter in a bowl. Press cookie crumb mixture into bottom and 1" up sides of an ungreased 9" springform pan.

Bake at 325° for 10 minutes; let cool.

Meanwhile, beat cream cheese at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add sour cream and cornstarch, beating just until combined. Add eggs, 1 at a time, beating just until yellow disappears. Stir in lemon rind and remaining ingredients. (Do not overbeat.) Pour batter into baked crust.

Bake at 325° for 50 minutes or until set. Turn off oven. Immediately run a knife around edge of pan, releasing sides. Close oven door, and let cheesecake stand in oven 1 hour.

Remove from oven; cool completely in pan on a wire rack. Cover and chill 8 hours.


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Lemon Cheesecake Recipe