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Lovely Lemon Cheesecake
Prep Time
20 mins
Cook Time
10 hrs 40 mins
Total Time
11 hrs
Servings: 12
Author: Southern Living Magazine
  • 2 1/2 cups crushed cream filled lemon sandwich cookies
  • 2 1/2 tablespoons salted butter melted
  • 5 8 oz. packages cream cheese
  • 1 1/2 cups granulated sugar
  • 2 tablespoons all-purpose flour
  • 4 large eggs
  • 2 large egg yolks
  • 1 tablespoons lemon zest plus
  • 5 tablespoons fresh lemon juice 2 lemons for juice and zest
  • 2 tablespoons of heavy cream
  • Yellow food coloring gel
  • 1 cup lemon curd optional, recipe below
  1. Preheat oven to 350 degrees. Wrap outside of a lightly greased 9-inch springform pan in a double layer of heavy-duty aluminum foil.
  2. Crush cookies, add butter and press into the bottom of the pan. Bake until crust is lightly browned (about 7-8 minutes). Reduce oven temperature to 325 degrees.
  3. Beat cream cheese until cream. Add sugar and flower. Add eggs, 1 at a time. Add egg yolks, 1 at a time, until yellow disappears from each addition.
  4. Stir in lemon zest, lemon juice and heavy cream.
  5. Remove 3 cups of batter and place in a separate bowl. Add food coloring gel to tint the batter into a more vibrant, contrasting yellow.
  6. Spoon half the untinted batter into the prepared crust. Spoon half the contrasting yellow batter onto the untinted batter and use a small knife to swirl the two batters to create a marbled look. Repeat until all batter is used.
  7. Place springform pan (covered in foil) in a roasting pan and add boiling water to reach halfway us the sides of the pan.
  8. Bake at 325 degrees until he center is almost set but still slightly wobbly, about 1 hour and 20 minutes.
  9. Turn off oven and let cheesecake stand in oven with door partially open, 1 hour.
  10. Remove cheesecake from roasting pan and water bath and place on wire rack to cool about 2 hours. Wrap in plastic and chill for 8-24 hours.
  11. Gently remove springform after chilling completely.
  12. Add lemon curd and fresh whipped cream before serving.
  13. Garnish with fresh mint and enjoy.