Lemon Cheesecake


  • 2 cups graham cracker crumbs
  • 1/4 cup dark brown sugar
  • 6 tablespoons butter
  • 2 teaspoons plus 1/3 cup fresh
  • lemon juice
  • 32 ounces cream cheese, softened
  • 1 3/4 cups granulated sugar
  • 1 cup sour cream
  • 1/2 cup heavy cream
  • 2 tablespoons grated lemon zest
  • 1 teaspoon lemon extract
  • 1 teaspoon vanilla extract
  • 4 eggs

This classic lemony cheesecake with a graham cracker crust is only made better with the addition of a fresh strawberry compote.

Makes one 9-inch cheesecake


Combine the graham cracker crumbs and brown sugar in a medium-size bowl. In a small saucepan, heat the butter until it begins to bubble. Swirl the saucepan until the butter begins to brown and give off a nutty aroma. When the butter has browned,remove it from the heat and add 2 teaspoons lemon juice (the butter will spatter).

Add the browned butter to the graham cracker mixture and combine until the crumbs are evenly moistened. Press the crust into the bottom and 2 inches up the sides of a 9-inch springform pan.

Place the crust in the freezer for 20 minutes and heat the oven to 350 degrees.Bake for about 10 minutes, until the crust is set.

In the bowl of an electric mixer fitted with a paddle attachment, cream the cream cheese and granulated sugar together for 2 to 3 minutes until light and fluffy. Scrape down the sides of the bowl once or twice during the mixing process.

Add the sour cream, heavy cream, lemon zest, lemon extract, vanilla extract, and 1/3 cup lemon juice, scraping the bowl once or twice during the process. Add the eggs one at a time and mix until batter is smooth.

Pour the filling into the crust and place the springform pan on a baking sheet. Bake in the center of the oven for about 1 hour, until puffy and very light golden brown. Remove from the oven and let cool to room temperature, then refrigerate,covered, overnight. Serve with a strawberry compote.