Lemon cheesecake from The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen by Cook's Illustrated Magazine

  • heavy cream
  • lemons
  • cream cheese
  • eggs
  • sugar
  • animal crackers

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on November 26, 2019

    I agree with hillsboroks - great cheesecake. Lemon flavor is very good, and this is despite the fact that I skipped the lemon curd topping which would have made it even more lemony! Texture's great - not too dense and not too fluffy. Crust was quite thin and got soggy after 24 hours of refrigerator storage - I'll try making it thicker next time. [Cross-post for Annual Edition/Magazine/Science of Good Cooking.]

  • hillsboroks on July 08, 2017

    This cheesecake just gets better every time I make it. For the 4th of July barbecue I made the cheesecake the day before and then just before the guests arrived for the barbecue I mixed about 1 cup each of blueberries, raspberries and cut-up strawberries in a bowl with 1/4 cup sugar and 1-2 tablespoons of Clear Creek Blackberry Liqueur. I covered the berry mixture and let it sit in the refrigerator until time for dessert. The results were fabulous! Not only did the berries make the cheesecake slices look very festive and colorful but the flavor combination of the lemony cheesecake and lush berries was heavenly.

  • hillsboroks on January 02, 2016

    This is the best cheesecake I have ever made. I have made it twice and both times my guests and family raved about it. The texture is light and creamy and not overwhelmingly sweet or rich. The tart lemon curd layer on top is essential to giving a real lemon zing.

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