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Triple Lemon Cheesecake

By Lorraine

 
The best Philadelphia cream cheese cheesecake recipe with homemade lemon curd topping.
Who loves cheesecake? Who loves lemon? Lemon is a great flavor in beverages, entrees and desserts. Especially desserts. Like this creamy, delicious, lemony cheesecake. It is showy and a fabulous dessert. 

Grateful Prayer Thankful Heart is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. We will only recommend products we use, love or think are informative and helpful.

 

Editor’s note: This is an updated version of an article originally posted January 2012 with better photos and additional information.

 

Piping whipped cream over Philadelphia cream cheese cheesecake with lemon curd.

Though the recipe contains lemon juice and lemon zest as well as a topping of lemon curd, this triple lemon cheesecake has just the perfect balance of tart and sweetness. It looks like a lot of steps to make, but it all goes easily and the results are wonderful.
 

Here is how to make lemon cheesecake with lemon curd topping

Preparing springform pan for triple lemon cheesecake.

Begin preparing a 9-inch springform pan by buttering the bottom and sides. Then wrap the outside of the springform pan with heavy-duty aluminum foil.

You also want to have a pan ready large enough to hold the springform pan for the water bath baking. Put on a kettle of water to boil for the water bath and preheat the oven to 350F.

 
Grating fresh lemon for Triple Lemon Cheesecake.
Zest a lemon to measure 1 tablespoon. Then roll the lemon between the palm of your hand and the counter (this helps soften the lemon and produces more juice), slice in half crosswise and juice to make 2 tablespoons.
 

Making the graham crust for lemon cheesecake

 

Preparing graham cracker crumb crust for triple lemon cheesecake.

In a mixing bowl, add 1 1/2 cups graham cracker crumbs, 2 tablespoons sugar and 6 tablespoons melted butter.

 

 
Preparing graham cracker crumb crust for triple lemon cheesecake.

Stir this together until well combined.

 

 
Preparing graham cracker crumb crust for triple lemon cheesecake.

Dump the crumb mixture into the prepared springform pan.

 
 
Preparing graham cracker crumb crust for triple lemon cheesecake.

Press the crumb mixture into the bottom of the pan. A flat-bottomed glass or measuring cup helps to even it all out. Pop the pan into a preheated oven and bake 8-10 minutes or until crust is set. Pull it out of the oven to a wire rack.

 

Reduce the oven temperature to 325 degrees F.

Making the cream cheese filling for lemon cheesecake

 
Lemon sugar for cheesecake
In a small bowl, add 1 cup sugar and the 1 tablespoon of lemon zest.

 

Lemon sugar for cheesecake

Using your fingers, rub the lemon zest into the granulated sugar. This releases every last bit of essential oil from the zest into the sugar giving more flavor the the cheesecake.

 

Making the batter for triple lemon cheesecake dessert.

In a medium bowl with an electric mixer, beat the three 8-ounce packages of softened cream cheese, beginning on low speed and increasing to medium-high, until it is light and fluffy. 

 

 
 
Making the batter for triple lemon cheesecake dessert.
Gradually add the sugar mixture, scraping down the side of the bowl with a rubber spatula, and continue beating until smooth.
 
 
Making the batter for triple lemon cheesecake dessert.

Add 1 cup sour cream to the mixture and beat to incorporate.

 

Making the batter for triple lemon cheesecake dessert.

Add the 2 tablespoons of lemon juice.

 

Add the eggs one at a time, beating well after each addition.

 
 
Making the batter for triple lemon cheesecake dessert.
Beat until well blended.
 
 
 
adding the cream cheese batter to the prepared springform pan for lemon curd cheesecake.

Pour the filling into the pan.

 
adding the cream cheese batter to the prepared springform pan for lemon curd cheesecake.
Using a spatula, smooth the top.
 
 
Pouring water bath for triple lemon curd cheesecake dessert.

Set the springform pan in the roasting pan. Carefully pour in enough boiling water into the roasting pan to reach halfway up the side of the springform pan.

 

Bake for 70-75 minutes or until the center is almost set but still slightly jiggly. DO NOT OVERBAKE. The cheesecake will firm as it cools.

 

Remove the roasting pan from the oven and let the cheesecake cool in the water bath for 15 minutes. Remove  from the bath; let it cool on a wire rack.

Remove the foil; refrigerate the cheesecake in its pan, loosely covered, for at least 8 hours or overnight, until thoroughly chilled.

 

Topping your cheesecake with lemon curd

Spreading homemade lemon curd topping to baked Philadelphia cream cheese cheesecake.
Run a table knife around the inside edge of the pan; remove the pan’s side. Spread 1/2 cup lemon curd over the top of the cheesecake.
 
 
 
Spreading homemade lemon curd topping to baked Philadelphia cream cheese cheesecake.
Let stand at room temperature for 20 minutes before serving.
 

How to make homemade whipped cream for topping lemon cheesecake

If you want to go the extra mile, serve the cheesecake with a dollop of fresh whipped cream. It takes just a few minutes to make.

Ingredients for making homemade whipped cream for triple lemon cheesecake.

To make whipped cream start with a cold bowl and utensils. Place your mixing bowl and beaters in the freezer for a few minutes before beginning.

 

Easy how-to for making homemade whipped cream for triple lemon cheesecake.

Pour 1 cup cold heavy whipping cream into a large bowl.

 

Easy how-to for making homemade whipped cream for triple lemon cheesecake.

Add 1 tablespoon confectioners’ sugar and 1 teaspoon vanilla to the cream. 

 

Easy how-to for making homemade whipped cream for triple lemon cheesecake.

Using a hand mixer, or a stand mixer fitted with a whisk attachment, whip on medium-high speed until medium peaks form, about 3-4 minutes. I used a rotary beater but it is mush easier to use a mixer unless you want to build some arm muscle endurance 😉
 
Make sure not to over-beat or the cream will become lumpy and butter-like.
 
Use the whipped cream immediately or cover tightly and chill in the refrigerator for up to 24 hours.
 
I have an old Pampered Chef decorator but you can even use a plastic bag and a decorator tip for this. Just fill and pipe on the entire cake or individual servings. It is best to add the whipped cream just before serving.
 
Piping whipped cream over Philadelphia cream cheese cheesecake with lemon curd.
An optional garnish of whipped topping sends it over the top!

 

Super easy homemade lemon curd for lemon cheesecake

 
easy recipe for homemade lemon curd made in the microwave.
You can use purchased lemon curd but it is super easy to make your own. And, there is very little mess because it is done in the microwave. Lemon Curd is so good you will be tempted to eat it from a spoon. It makes a lovely food-gift as well. Click Homemade Lemon Curd for the recipe.
 

Triple Lemon Cheesecake

recipe slightly adapted from the cookbook Luscious Lemon Desserts
 

PRINT RECIPE

INGREDIENTS:

  • 1 1/2 cups graham cracker crumbs
  • 6 tablespoons unsalted butter, melted
  • 2 Tbs. of sugar
  • 1 cup granulated sugar
  • 1 tablespoon lemon zest, finely grated
  • 3 (8 ounce) packages cream cheese, room temperature
  • 1 cup sour cream
  • 2 tablespoons lemon juice, fresh squeezed
  • 3 large eggs
  • 1/2 cup lemon curd, chilled. Store bought or follow my Foolproof Lemon Curd recipe to make your own using the microwave.

 

DIRECTIONS:

Position rack in the middle of the oven and preheat the oven to 350 degrees F,

Butter the bottom and side of a 9″ springform pan. Have ready a roasting pan. Put on a kettle of water to boil for the water bath.

Stir together the graham cracker crumbs, melted butter and 2 tablespoons sugar with a fork in a medium bowl until combined well.

Press the crumb mixture into the bottom of the pan.

Bake 8-10 minutes or until crust is set; let cool on a wire rack.

Reduce the oven temperature to 325 degrees F.

In a small bowl, combine 1 cup sugar and the lemon zest. Using your fingers, rub the lemon zest into the granulated sugar.

In a medium bowl with an electric mixer, beat cream cheese beginning on low speed & increasing to medium-high, until light and fluffy.

Gradually add the sugar mixture, scraping down the side of the bowl with a rubber spatula, continue beating until smooth.

Add sour cream and lemon juice; beat until well blended. Add the eggs one at a time, beating well after each addition.

Wrap the outside of the springform pan with heavy-duty aluminum foil, then pour the filling into the pan. Set it in the roasting pan.

 

Place the roasting pan in the oven and carefully pour in enough boiling water into the roasting pan to reach halfway up the side of the springform pan.

Bake for 70-75 minutes or until the center is almost set but still slightly jiggly. DO NOT OVERBAKE. The cheesecake will firm as it cools.

Remove the roasting pan from the oven and let the cheesecake cool in the water bath for 15 minutes. Remove  from the bath; let it cool on a wire rack.

Remove the foil; refrigerate the cheesecake in its pan, loosely covered, for at least 8 hours or overnight, until thoroughly chilled.

Run a table knife around the inside edge of the pan; remove the pan’s side. Spread the lemon curd over the top of the cheesecake. Let stand at room temperature for 20 minutes.
Top with fresh whipped cream, if desired. Cut into wedges and serve.
 

Whipped Cream

INGREDIENTS
  • 1 Cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 tablespoon confectioners’ sugar

DIRECTIONS

Using a hand mixer, or a stand mixer fitted with a whisk attachment, whip on medium-high speed until medium peaks form, about 3-4 minutes. I used a rotary beater but it is mush easier to use a mixer unless you want to build some arm muscle endurance 😉
 
Make sure not to over-beat or the cream will become lumpy and butter-like.
 
Use the whipped cream immediately or cover tightly and chill in the refrigerator for up to 24 hours.
 
You might also like…
Cake Mix Chocolate Waffles

Cake Mix Chocolate Waffles filled with ice cream and dipped in sprinkles are an easy to make dessert and a fun change from birthday cupcakes.

 

 
Grateful Prayer Thankful Heart NewsletterEach issue of our Newsletter is timely and helpful and jam-packed with food, crafts, occasional DIY, gardening and faith resources. Relevant and seasonal posts to inspire and guide you with current trends. Available only to those who request it, so please accept our invitation to stay connected and join the Grateful Prayer Thankful Heart community. Just click the subscribe button below.

 

   

Filed Under: Cakes & Cupcakes, Recipes, Sweet Treats

Comments

  1. Judy says

    October 17, 2024 at 1:14 pm

    After reading everyone’s great comments I am reluctant to post mine…
    I just took this beautiful look cheesecake out of the oven! Took it out of the springform pan a few minutes later…Then disaster!!! It fell apart! I followed the directions carefully however I think the problem was…the water bath…Water must have gotten in through the seams of the foil and pan!! A word of caution to other bakers..MAKE SURE THE FOIL SEALS YOUR PAN…or maybe add less water then suggest..

    Reply
  2. Scott M Neil says

    May 29, 2023 at 10:08 pm

    I have made this Cheesecake twice with Gluten free graham crackers and it came out perfect! Huge hit with guests!! Thank you!!

    Reply
  3. Betty J Cancilla says

    August 13, 2020 at 10:42 pm

    I wish I could post the photo of this cheesecake I made! It was wonderful! My friends wanted to lick their plates clean…they loved it.

    Reply
    • Lorraine says

      August 22, 2020 at 8:09 am

      Hi Betty!
      Aww, I love that this cheesecake was such a hit! And I really appreciate getting your email 🙂 
      Thank you so much! 
      Enjoy your weekend!
      Kindly, Lorraine

      Reply
  4. Mel says

    May 5, 2020 at 6:10 pm

    This is a fantastic recipe. I get so many requests from friends who just love it.
    Often I make just half this recipe and bake it in 6” mini pan and reduce the baking time to 60 minutes. It’s just the right size for 4 people-no guilt!

    Reply
    • Mel says

      May 5, 2020 at 6:14 pm

      Because I got tired of a soggy crust I now place a pan with hot water in the oven…below the cheesecake.
      Works fine.

      Reply
      • Lorraine says

        May 8, 2020 at 9:28 pm

        Hi Mel,

        Thank you so much for your follow up comment, this is a great tip to share.

        Again, thanks for being part of our GPTH Community. Keep in touch.

        Kind Regards,

        John (The Techy Guy from GPTH)

        John @ Grateful Prayer Thankful Heart

        Reply
    • Lorraine says

      May 8, 2020 at 9:25 pm

      Hi Mel,

      Thank you so much for your comment, this happens to be one of our top 15 posts.

      And we appreciate you sharing your recipe modification to make a smaller version,
      that’s great to know.

      As always, thanks for being part of our GPTH Community. Keep in touch, we love
      hearing from our readers.

      Kind Regards,

      John (The Techy Guy from GPTH Blush)

      John @ Grateful Prayer Thankful Heart

      Reply
  5. Crystal says

    April 12, 2020 at 7:01 pm

    We love this. I made the lemon curd a few days early. Easter dessert during the quarantine, it was a very light and refreshing treat.

    Reply
    • Lorraine says

      April 13, 2020 at 8:03 am

      Hello Crystal,

      I am so happy to hear you made and enjoyed the triple lemon cheesecake! Hope your Easter was a happy one 🙂

      Thank you for taking the time to stop back and leave your comment!
      Stay safe and healthy.

      Kindly, Lorraine

      Reply
  6. shirley says

    June 7, 2018 at 3:26 pm

    After the 75 mins should the cheesecake be brown on top ? well mine is not ,not even little bit. It’s a lil jiggly in the middle tho. It’s my first time baking a cheesecake so I want to get it right.

    Reply
    • Lorraine says

      June 7, 2018 at 3:38 pm

      Hi Shirley,

      I would be more concerned about how jiggly the cheesecake is and less about how brown. Bake until until slightly jiggly and it will firm up as it cools.

      Let me know how it turns out for you!
      Kindly, Lorraine

      Reply
  7. Anita Phillips says

    April 3, 2018 at 4:00 pm

    My family just loved this cheesecake! I have another one in the oven right now. Instead of using aluminum foil for the water bath I used a crockpot liner. They fit the water bath much better. The springform pan doesn’t tip one way or the other like it did with the aluminum foil. Easy to empty, too.

    Reply
    • Lorraine says

      April 5, 2018 at 7:10 pm

      Hello Anita,

      I love your idea about using a crock pot liner. Thanks so much for sharing! Thrilled to hear you and your family like the cheesecake. Appreciate that you took the time to comment and let me know 🙂

      Kindly, Lorraine

      Reply
  8. Lor_GPTH says

    August 26, 2016 at 5:48 pm

    Hi Paula, I piped on whipped cream for just an added touch. Thanks for your comment as I should have mentioned it 🙂

    Reply
  9. Paula Abraham says

    August 26, 2016 at 4:20 pm

    This looks so amazing! I can't wait to try it today, but I was wondering what you used for the white border. Is it a frosting or whipping cream type stuff or something else? I want mine to look just as tasty. If you still look at comments, please let me know. Thanks!

    Reply
  10. Paula Abraham says

    August 26, 2016 at 4:18 pm

    Nobody has asked, and I don't know if you still look for comments on this recipe, but I was wondering what you used for the white border on the cheesecake. Is it just a whipping cream or some other kind of frosting?

    Reply
    • Anita Phillips says

      March 30, 2018 at 11:56 am

      As far as I know, it’s whipped cream. See the comment from the person above you.

      Reply
  11. Unknown says

    April 8, 2015 at 6:18 pm

    Just baked this…OMG, wonderful!!!

    Reply
  12. Nancy C Griffith says

    May 5, 2014 at 1:30 am

    Delicious! Made as is and was enjoyed by all.

    Reply
  13. LilPinkGoblin says

    January 27, 2014 at 12:11 am

    I made this cake this weekend, finding it on Pinterest and it was the best cheesecake I've ever made. I didn't change anything on the recipe except made a gluten free graham cracker crust. Perfection! Thank you for sharing.

    Jennifer

    Reply
  14. robhax says

    January 18, 2013 at 5:00 am

    About how many servings will this feed. Thinking about making for my daughter's wedding. Thanks!

    Reply
  15. baileybakes says

    June 27, 2012 at 4:37 pm

    I made this recipe for Easter this year and everyone LOVED it!! My family couldn't get enough of it. It is now a family favorite. I didn't adapt the recipe in anyway and I used your lemon curd recipe on top. I re-posted your recipes on my blog, baileybakes.wordpress.com (giving you full credit, of course!). Thank you for posting this recipe!!

    Reply
  16. Shelley Dwelley says

    June 18, 2012 at 3:01 am

    So yummy! Thanks so much for sharing. I did everything lime instead of lemon today for Father's day because my husband's and my father's favorite is Key Lime Pie. It was awesome! I even used your recipe and made homemade lime curd for the top. My family agrees this is one of the best cheesecakes I have made. 🙂

    Reply
  17. Ivy and Elephants says

    January 29, 2012 at 9:15 pm

    Thanks so much for sharing this yummy confection with us at WIW. I know that this is one that I will give a try. I have that recipe book, but knowing a "real person" can make it and love it, is endorsement enough for me! We hope to see you again next week.
    Big hugs,
    Patti

    Reply
  18. Ciao Chow Linda says

    January 29, 2012 at 11:20 am

    That looks simply luscious, especially the shot of the slice of cheesecake. I need a fork – quick!

    Reply
  19. Natasha says

    January 28, 2012 at 6:31 pm

    These have been featured on Serenity Saturday Link Party

    Please feel free to grab an 'I've been featured button'

    Natasha xx

    http://www.serenityyou.blogspot.com

    Reply
  20. Maria says

    January 28, 2012 at 2:06 am

    This looks wonderful! Cheesecake is my favorite dessert, and I love your lemon spin on it!

    Reply
  21. Jaime says

    January 27, 2012 at 9:08 pm

    Thanks for sharing, I featured you today!

    Reply
  22. Paula says

    January 26, 2012 at 8:45 pm

    This looks so awesome! Definitely a must try! I'd love for you to come link up at our party also! https://housewivesofriverton.blogspot.com/2012/01/five-minute-fudge-and-rhw-recipe-round.html

    Reply
  23. ImSoVintage says

    January 26, 2012 at 4:26 pm

    Why oh why did I have to choose now to give up sugar. I'll pass this on to my sugar eating friends, though. It looks yummy. I'm a happy new follower from Wow Us Wednesdays.
    Laura
    https://www.imsovintage.blogspot.com/

    Reply
  24. Six Sisters says

    January 26, 2012 at 12:44 am

    Loving this lemon cheesecake! Looks wonderful! Thanks for linking up to Strut Your Stuff Saturday! We would love to have you back next Saturday and share more of your recipes! -The Sisters

    Reply
  25. Erin says

    January 25, 2012 at 5:04 pm

    I really love lemon and I really, really love cheesecake. I'd love it if you stopped by my January Link-up to share this and any of your other great ideas. https://acraftycook.blogspot.com/2012/01/1-month-of-fun-january-link-up.html

    Reply
  26. WhyCuzICan says

    January 25, 2012 at 1:36 am

    Not just double lemon but triple??!! GOODNESS SOUNDS YUM!

    Thanks so much for sharing with all of us today 😀

    Visiting from Wow US Wednesday at Savvy Southern Style,
    ~Smiles, Suzanne in NW IL

    Reply
  27. Winnie says

    January 24, 2012 at 11:25 am

    Absolutely stunning looking cake!

    Reply
  28. Desi says

    January 23, 2012 at 9:27 pm

    That's one beautiful cheesecake! I have a newfound love of lemon and will definitely be making this.

    Reply
  29. Kimberly from "bugaboo" says

    January 23, 2012 at 8:48 pm

    Yum! It looks delicious! I'll have to try it out!

    Reply
  30. Sue @ Cakeballs, cookies and more says

    January 23, 2012 at 8:16 pm

    oh it sounds incredible.

    Reply
  31. Garden of Egan says

    January 23, 2012 at 6:50 pm

    That looks divine!
    I came over from Maple Lane and totally enjoyed wandering around here!
    Beautiful blog.

    Reply
  32. Mimi says

    January 23, 2012 at 4:38 pm

    Everything a cheesecake should be!
    Mimi

    Reply
  33. Busy Bee Suz says

    January 22, 2012 at 10:28 pm

    I have to say that I love every ingredient in this recipe!!! I can't wait to make it! Have a wonderful day!

    Reply
  34. Jaime says

    January 22, 2012 at 6:24 am

    I love lemon!!! I'd love for you to link this up at Wow Me Wednesday!

    Reply
  35. Maggie Ann says

    January 22, 2012 at 2:24 am

    Oh, all these goodies….makes my mouth water.~~ I'm so glad you could make out the 'cable' design. It was such a fun & quick scarf to make.

    Reply
  36. Natasha says

    January 21, 2012 at 11:32 pm

    I just LOVE lemon cheesecake!!!

    so PINNING this!!!

    Natasha xxx

    http://www.serenityyou.blogspot.com

    Reply
  37. Debbie says

    January 21, 2012 at 1:35 pm

    My mouth is watering; yummy! I love cheesecake but a lemon cheesecake sounds even better. Thank you for posting this one. It will be on my list of recipes I will try.

    Blessings and love,
    Debbie

    Reply
  38. Janae says

    January 21, 2012 at 11:54 am

    OMGOSH YUUUUUUUUUUM!!!

    Reply
  39. thistlewoodfarm says

    January 20, 2012 at 9:25 pm

    Delicious…..that's all I have to say…..absolutely delicious! Thanks for sharing and thanks for the sweet comment on my blog!
    blessings,
    karianne

    Reply
  40. Kristen says

    January 20, 2012 at 6:12 pm

    I could just eat your photos they look so good. That slice of lemon cheesecake is calling out.

    Reply
  41. Jennifurla says

    January 20, 2012 at 5:25 pm

    This would truly pep me up, I am a little sick now – but my tastebuds would certainly taste this.

    Reply
  42. Janet says

    January 20, 2012 at 4:36 pm

    This looks amazing! I'm pretty sure I'd make my family's day if I made this for them.

    Reply
  43. T's Daily Treasures says

    January 20, 2012 at 2:48 pm

    I just made your baked doughnuts. They turned out great! And now you are tempting me with this cheesecake. Yummo! Can't go wrong with lemon and sour cream. I've already bookmarked a bunch of the recipes shared by others. 🙂 Best wishes and blessings, Tammy

    Reply
  44. Cranberry Morning says

    January 20, 2012 at 12:43 pm

    I came upon your blog name on another blog's sidebar. Immediately, the tune started in my head and I'm singing the song. But I can't remember where it came from. It's from a movie, right?

    Lovely blog, by the way. 🙂

    Reply
  45. Maple Lane says

    January 20, 2012 at 8:38 am

    Good Morning,
    I love lemon desserts. Your pictures make this look superb!

    Wishing you a great weekend, Lorraine.

    Reply
  46. Pat's Pink Apron says

    January 20, 2012 at 3:46 am

    This looks wonderful and I could go for a bite right now. Thanks for sharing. Pat

    Reply
  47. Lisa~~ says

    January 20, 2012 at 3:36 am

    Oh my, cheese cake with lemon curd…delish!

    Reply
  48. beti says

    January 20, 2012 at 2:51 am

    oh my! it looks so thick and creamy, a perfect cheesecake

    Reply
  49. Jenn says

    January 20, 2012 at 2:11 am

    This looks so yummy!

    Reply
  50. Pamela says

    January 20, 2012 at 1:52 am

    Move over, Cheesecake Factory. This is beautiful. As I read the recipe I'm sure it's as good as it looks. My husband loves all things lemon.

    Reply
  51. Martha says

    January 20, 2012 at 1:49 am

    This looks wonderful — it MAY BE my dessert for my next luncheon for I've Meyer lemons to use!

    Reply
  52. My name is Darlene Payan says

    January 20, 2012 at 1:01 am

    What a wonderful cheesecake I know it tastes grreat! Thank you for posting it.

    Reply
  53. Meg {henninglove} says

    January 20, 2012 at 12:52 am

    wow i want a slice right now! this is probably the best recipe out o the bunch looks soo good!

    Reply
  54. Lauren Williams says

    January 20, 2012 at 12:37 am

    Looks yummy! I just recently made something very similar, but they are bars instead of an entire cheesecake. Here is the link: https://passtheplateblog.blogspot.com/2012/01/triple-layer-lemon-bars.html

    Reply
  55. Ashley @ Kitchen Meets Girl says

    January 20, 2012 at 12:27 am

    What a beautiful site you have, and this is just a lovely, lovely cheesecake!

    Reply
  56. Olga says

    January 20, 2012 at 12:26 am

    Looks fantastic! I want a bite 😉

    Reply
  57. Kate says

    January 19, 2012 at 11:16 pm

    Beautiful! And, I have a tree loaded with lemons! Guess you know what is for dessert this weekend.

    Reply
  58. Pondside says

    January 19, 2012 at 9:50 pm

    What a treat for a lover of lemon! It's the favourite flavour in this house.

    Reply
  59. healthyfoodietravels says

    January 19, 2012 at 8:40 pm

    Oh my – this looks beyond amazing!
    Stopping in via the Improv Challenge (my first month participating) and I am stunned by your use of the ingredients. To die for 🙂

    Reply
  60. Teri@thefreshmancook says

    January 19, 2012 at 7:16 pm

    You had me at cheesecake! This looks fabulously creamy and rich! Beautiful!! I dropped by from the Improv Challenge!

    Reply
  61. Ann says

    January 19, 2012 at 6:38 pm

    This looks delicious and it's so pretty too. I know my husband would like this one since he loves lemon

    Reply
  62. Rachel @ My Naturally Frugal Family says

    January 19, 2012 at 6:32 pm

    Oh I love lemon curd and on top of cheesecake is just a little bit of heaven.

    Your photos are gorgeous on top of the delectable food.

    This was a very fun challenge to participate in and now I am going to spend a better part of the day checking out everyone's creations.

    Reply
  63. Cookaholic Wife says

    January 19, 2012 at 5:56 pm

    That is one beautiful cheesecake!

    Reply
  64. Walking on Sunshine... says

    January 19, 2012 at 5:42 pm

    Two of my favorite things are cheesecake and lemon. I have never had them together! I need to pin this recipe so I can make the next time we're having company because I know I would eat the whole thing and I really shouldn't do that! Your pictures are absolutely beautiful of the cheesecake! Enjoy your day!

    Reply
  65. Marysol says

    January 19, 2012 at 5:32 pm

    I see absolutely nothing wrong with lemon overpowering cheesecakes, or any other dessert, for that matter.
    Looks fantastic! Case dismissed.

    Reply
  66. renee @ Singing With Birds says

    January 19, 2012 at 5:06 pm

    You earned an A+ and some extra credit here!

    Reply
  67. Crunchy Creamy Sweet says

    January 19, 2012 at 4:54 pm

    This is the most beautiful cheesecake I have ever seen! Sounds delicious too! I found your blog through the Improv Challenge. Love it!

    Reply
  68. Hearty Appletite says

    January 19, 2012 at 4:14 pm

    Oh, WOW!!! After this ICC, I'm going to be baking with lemon for the next month! 🙂

    Reply
  69. NanaDiana says

    January 19, 2012 at 4:07 pm

    LORRAINE!!! What is wrong with you, woman? YOU KNOW I gave up sugar and white flour and now you are showing me THIS? LEMON being my all time favorite dessert? Seriously, I may not (or may) be speaking to you for the rest of the day! This looks wonderful! I am copying it down because I KNOW my family will love it! xo Diana

    Reply
  70. podso says

    January 19, 2012 at 3:54 pm

    It looks so beautiful! And sounds delicious! Inspired to maybe try it!

    Reply
  71. Jess says

    January 19, 2012 at 3:48 pm

    From a fellow ICC participant, your pictures are just beautiful! And I'm sure the cheesecake tastes just as good! Great post 🙂

    Reply
  72. Leslie says

    January 19, 2012 at 3:25 pm

    What a gorgeous cheesecake!!! I'm a huge lemon fan, and this one looks to die for! Your blog is just lovely here! I can't wait to see what else you have to share with us.
    Blessings,
    Leslie

    Reply
  73. Janette@Janette's Sage says

    January 19, 2012 at 2:59 pm

    I collect and make cheesecakes of all flavors…this looks wonderful, of course your beautiful pictures help that also.
    Thanks for sharing

    Reply
  74. Marti says

    January 19, 2012 at 2:47 pm

    This sounds so good, and looks so elegant. Thanks.

    Reply
  75. Beth says

    January 19, 2012 at 1:44 pm

    Lemon juice, lemon zest, and lemon curd … life doesn't get much better than that.

    Reply
  76. Sherry @ A Happy Valentine says

    January 19, 2012 at 1:31 pm

    Oh my goodness, I think I gained weight just looking at the picture of this yummy looking dessert! It looks wonderful!

    Reply
  77. The Three Little Piglets says

    January 19, 2012 at 1:17 pm

    That is just gorgeous! It looks so smooth and creamy, like the perfect cheesecake. And I love the idea of putting a little lemon curd on top to bring out the flavor in the cheesecake. Well done!

    Reply
  78. ping says

    January 19, 2012 at 12:49 pm

    Beautiful cake! Triple lemon … Ooo.. there goes my cheeks!

    Reply
  79. Lizzy says

    January 19, 2012 at 12:19 pm

    What a stunningly beautiful cheesecake!!! You rocked this challenge!

    Reply

Trackbacks

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Hi! I'm Lorraine. Welcome to Grateful Prayer Thankful Heart. A place to find food for your tummy, projects for your hands, and encouragement for your heart.

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