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Lemon Supreme Cheesecake

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Lemon Supreme Cheesecake

Lemon Supreme Cheesecake is a delightful dessert that combines the richness of cheesecake with the bright and zesty flavor of lemons. The velvety smooth cheesecake filling is infused with fresh lemon juice and zest, creating a perfect balance of sweetness and citrusy tang.


For the base:

• 1 1/2 cups crushed graham crackers
• 1/4 cup sugar
• 1/3 cup melted butter

For the filling:

• 4 packages (8 oz each) cream cheese, at room temperature
• 1 cup of sugar
• 1 teaspoon vanilla extract
• 4 large eggs
• Zest of 2 lemons
• Juice of 2 lemons (about 1/4 cup)

For coverage:

• 1 cup sour cream
• 2 tablespoons of sugar
• 1 teaspoon vanilla extract
• Thin slices of lemon to decorate


1. Prepare the base: Mix crushed graham crackers, sugar and melted butter.  Press this mixture into the bottom of a 9-inch springform pan.  Bake at 175°C (350°F) for 10 minutes.  Let it cool.

2. Make the filling: In a large bowl, beat the cream cheese, sugar and vanilla until smooth.  Add the eggs one at a time, beating well after each addition.  Add the lemon zest and juice.

3. Bake the cheesecake: Pour the filling over the prepared base.  Bake at 175°C (350°F) for 50-55 minutes or until center is almost set.

4. Prepare the topping: Combine the sour cream, sugar and vanilla.  Spread this mixture over the hot cheesecake and return to the oven for 5 more minutes.

5. Cool and decorate: Let the cheesecake cool completely before removing it from the mold.  Refrigerate for at least 4 hours, preferably overnight.  Before serving, decorate with thin lemon slices.

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