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Jack Youngblood's Marvelous Lemon Cheesecake

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This recipe assumes that you already have a favorite crust (graham crackers for me, but you more creative souls may use something else - even a pastry-like crust would work with this). I can't take total credit for this recipe, however - it came from my late husband, who was already famous for it when I met him.

Ingredients

Serves: 4-6

For the Cheesecake Filling

  • 680 cream cheese
  • 188 sugar
  • 3 eggs
  • 63 lemon juice
  • 1 tablespoon grated lemon peel

For the Topping

  • 250 sour cream
  • 1 tablespoon vanilla
  • 1 tablespoon sugar

For the Lemon Glaze

  • 125 sugar
  • 2 tablespoons cornstarch
  • 75 lemon juice
  • 188 water
  • 1 tablespoon grated lemon peel

Method

Jack Youngblood's Marvelous Lemon Cheesecake is a community recipe submitted by ChefLamb and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Be sure to leave the cake in the springform pan until it is completely cooled/chilled. The glaze can be put on the cake while it is still warm, and all layers cool down together. Kelly-Jane baked the perfect version of this -- see her picture of a slice on the MSN forum
  • Prepare your favourite graham cracker or crushed cookie crust recipe for a 9â€� springform pan.
  • Combine all filling ingredients and beat until smooth. Pour over crust and bake at 350F for 35 minutes.
  • Remove from cheesecake from the oven; cover with topping and return to oven for 10 minutes.
  • Remove and top with glaze.
  • Refrigerate in the pan overnight before serving for best consistency.
  • To garnish, I use thin slices of lemon (remove the seeds) cut and twisted into pinwheels.

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