Lemon Cheesecake

  • Active Time 15m
  • Total Time 1h 40m
  • Rating ****

Makes 12 servings


  • Dough for a 9-inch piecrust
  • For Filling:
  • 2 pounds cream cheese, softened
  • One 14-ounce can sweetened condensed milk
  • 4 eggs, separated
  • Grated zest of 1 lemon
  • 1 cup raisins
  • Confectioners' sugar for dusting


Preheat the oven to 350 degrees F. Lightly butter or oil a 10-inch springform pan. Remove the bottom disk.

Roll and trim the dough so it fits the bottom of the springform pan. Place the dough on the bottom disk of the pan, then bake for 8-10 minutes, until lightly browned. Cool on a rack, then return the bottom to the springform pan with the dough on it to the springform collar and secure it in place. Lower the oven temperature to 325 degrees F.

TO MAKE FILLING: In a large bowl, beat the cream cheese until fluffy. Continue beating and pour in the sweetened condensed milk. Scrape the batter from the sides of the bowl, then beat in the egg yolks, one at a time. Mix in the lemon zest and raisins. In another bowl, beat the egg whites until stiff. Fold half of the beaten egg whites into the cream cheese mixture, then fold in the remaining half.

Spread the batter into the prepared crust and bake for 1 hour. Cool the cake on a rack, then chill.

TO SERVE: Remove the cake from the springform, then dust with the confectioners’ sugar.

Recipe reprinted by permission of Doubleday. All rights reserved.

RecID 5499

nutrition information per serving

485 calories; 34g total fat; 165mg cholesterol; 356mg sodium; 35g carbohydrates; 1g fiber; 11g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

Sign Up for Cooking.com Newsletters Here

Delicious recipes, easy meal ideas and holiday inspiration delivered straight to your inbox.

Follow Cooking.com