New York Lemon Cheesecake

    9 hours 20 minutes

    A lovely New York style cheesecake with a hint of lemon from juice and zest. If you prefer it lemony you can substitute a teaspoon of lemon essence for 1 teaspoon vanilla.

    53 people made this

    Makes: 1 cheesecake

    • 2 1/2 cups digestive biscuit crumbs
    • 1/4 cup white sugar
    • 125g margarine, softened
    • Filling
    • 900g cream cheese, softened
    • 1 1/2 cups white sugar
    • 470ml light thickened cream
    • 2 tablespoons plain flour
    • 7 eggs
    • 2 teaspoons lemon juice
    • 1 teaspoon lemon zest
    • 2 teaspoons vanilla essence

    Preparation:15min  ›  Cook:1hour5min  ›  Extra time:8hours cooling  ›  Ready in:9hours20min 

    1. Preheat oven to 180 degrees C. In a medium bowl, mix crumbs, 1/4 cup sugar and margarine until well blended. Press mixture into a 23cm springform tin.
    2. In a large bowl, beat cream cheese with sugar until smooth. In a separate bowl, combine cream, flour, eggs, lemon juice, zest and vanilla. Beat together and then pour into cream cheese mixture. Mix well. Pour filling over crust.
    3. Bake in the preheated oven for 65 minutes. Turn off oven and cool cake in oven for 30 minutes without opening oven door. Prop door slightly open and cool in oven for an additional 30 minutes. Remove from oven and cool completely. Refrigerate overnight.

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    Reviews and Ratings
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    Reviews in English (65)


    I absolutely loved it and so did everyone else (10 people to be exact!) Okay so I fixed it up a little. I did not use the lemon juice instead I put in more vanilla extract, I used 4 eggs instead of 7 and cinnamon grahams instead of plain. Served with fresh strawberries on top. This recipe was the best. I was totally in! I have never tasted such a great cheesecake in my life! It is fluffy and light and tastes unbelievable. Need I say more. Don't look any farther this is the recipe for you. p.s. you should divide the recipe into 2 cakes as it is too large for one pan.  -  18 May 2002  (Review from Allrecipes USA and Canada)


    I decided to try something new from the usual recipe I use. I found this recipe and gave it a try and have to say that it is the BEST CHEESECAKE EVER!! I took other users advice and used a 10 inch pan and it was perfect for the amount. I also cooked it at 325 for about 1 hour and 15 min. It will still be wobbly when you take it out but it firms up with sitting and refridgeration. It came out perfect with no cracks and a really creamy texture. All my ingredients were room temp including the heavy cream and eggs which I think is really important. This is the recipe I will use from now on. It's the best!!  -  08 Sep 2008  (Review from Allrecipes USA and Canada)


    I'm giving this recipe four stars, because it's good. The directions were off a lot. First, there is way, way, way too much for a 9 inch pan. I used a 11 inch pan, and it filled it perfectly. The baking time was much too low, and it took a good 4 hours until the middle stopped wobbling, and it was the right temperature inside. I used a waterbath, but that shouldnt affect cooking time THAT much since I had the water hot before I put it into the bath. Overall, it had a good flavor. I added some lemon zest as I wanted it to have a strong lemon flavor, and blended the ingredients together until they were smooth. The cheesecake turned out very nicely after I cooled overnight. Invented a topping for this that came out very nicely. 1 cup sour cream, 4 ounces cream cheese, 1/2 tsp vanilla and 1/2 cup of sugar, blended together until smooth. Added to cheesecake after it was completely cooled off, and then let sit in fridge for another 8 hours. Was a great compliment to the cheesecake.  -  24 Nov 2005  (Review from Allrecipes USA and Canada)