Quick Lemon Cheesecake

    8 hours 40 minutes

    A super easy lemon cheesecake to make using a premade pie crust. It's slightly smaller than most cheesecakes so cooks faster.

    225 people made this

    Makes: 1 cheesecake

    • 1 premade sweet pie crust
    • 450g cream cheese, softened
    • 2 eggs
    • 3/4 cup white sugar
    • 1 teaspoon vanilla essence
    • 1/2 teaspoon grated lemon zest
    • 1 teaspoon lemon essence

    Preparation:15min  ›  Cook:25min  ›  Extra time:8hours chilling  ›  Ready in:8hours40min 

    1. Preheat oven to 180 degrees C.
    2. Beat softened cream cheese slightly. Add eggs, sugar, vanilla, lemon essence and lemon zest. Beat until light and fluffy. Pour mixture into crust.
    3. Bake until firm, about 25 minutes. Let cheesecake cool then refrigerate for at least 8 hours before serving.

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    Reviews in English (228)


    I didn't have enough cream cheese to make my regular cheesecake so I tried this recipe. Excellent! Easy! I left out the lemon and topped with cherry pie filling. I ended up baking for about 35 minutes. Take it out while the center is just jiggly. Also try putting a large pan of water in the oven while preheating and baking. The moist oven helps cut down on cracks. Turn the oven off and let the cheesecake sit in the oven while it cools off to help avoid cracking. Another reviewer mentioned having trouble with lumps in the cheesecake. The cream cheese needs to be at room temperature before creaming with the sugar. That should take care of the lumps. Great recipe and not nearly as time consuming as a traditional cheesecake.  -  21 Jul 2004  (Review from Allrecipes USA and Canada)


    This cheesecake is beyond compare !!!! So creamy and it tastes like you have been baking it for hours. To those who say that the filling doesn't fill the pie crust up try this; After you have put in all your ingredients into your bowl, beat it with a stand mixer or a hand mixer for a least 12 to 15 min, believe me when I say "it will be worth your time" and dedication. Also, use a water bath, of boiling water. Fill the pan up only to the half way point of your cheesecake. If you over feel the pan your cheesecake will be a total lost I learned that from a friend, but it was a good laugh. Than when the time is up turn the oven off and let the cheesecake sit in the oven until the oven is cold. Oh yea I toped my cheesecake off with a sauce that I made from strawberries this summer.If I could give it more stars I would.  -  18 Sep 2005  (Review from Allrecipes USA and Canada)


    This is a very easy recipe, and it comes out very creamy and tasty. Just cut back on the sugar, otherwise it will be very sweet (I've been using half a cup of sugar instead of the recommended 3/4, and it's just perfect). I also skipped the lemon zest and everybody loved it!  -  22 Dec 2005  (Review from Allrecipes USA and Canada)