Lemon Cheesecake

lemon cheesecake with True Citrus on a white plate

A rich and classic dessert. Top with fresh berries, sliced bananas, or whatever is in season!


For the crust: 
1 1/4 cups graham cracker crumbs
3/4 cup finely chopped nuts
1/4 cup sugar
1/3 cup butter, melted

For the filling: 
4 (8 oz) packages cream cheese, softened
1 1/4 cups sugar
4 eggs
6 packets True Lemon dissolved in 2 tablespoons water
1 tablespoon vanilla extract


For the crust:

  1. In a bowl, combine crumbs, nuts, and sugar; stir in butter.
  2. Press onto the bottom of a greased 10-inch springform pan; set aside.

For the filling: 

  1. In a mixing bowl, beat cream cheese and sugar until smooth.
  2. Add eggs, beating on low speed just until combined.
  3. Add True Lemon and vanilla; beat just until blended.
  4. Pour mixture into crust.

Bake at 425 degrees for 15 minutes, then lower oven temp to 350, and bake for another 60 min. Turn oven off and crack oven door, leave cake in oven 30 min. Cool on rack, then overnight in refrigerator. Decorate as desired – fresh fruit is best. Let stand at room temperature for 30 minutes before slicing.