Top Recipes

Italian Chicken

Italian Chicken

80%
Read More
Almond Butter Sticks

Almond Butter Sticks

80%
Read More
Ginger Turmeric Vanilla Cookies

Ginger Turmeric Vanilla Cookies

80%
Read More
Best French Onion Chicken

Best French Onion Chicken

80%
Read More
Easy Caprese Chicken

Easy Caprese Chicken

80%
Read More
The Best No Bake Classic Woolworth Cheesecake

The Best No Bake Classic Woolworth Cheesecake

80%
Read More

The Best Lemon Cheesecake

86/100 by 390 users
The Best Lemon Cheesecake

IngredientsFor the coconut cookie crust:

  • 1 1/2 cups graham cracker crumbs see notes
  • 1/2 cup sweetened shredded coconut
  • 4 tbsp unsalted butter melted and cooled slightly

For the lemon cheesecake:

  • 4 8-oz blocks cream cheese softened
  • 3/4 cup granulated sugar
  • 2 tbsp all purpose flour
  • 2 tbsp milk
  • 1 cup sour cream
  • 4 pcs large eggs
  • 2 packages 4-serving size lemon instant pudding

Instructions

  1. Preheat oven to 300F if using a dark non-stick springform pan (if using a silver springform pan preheat oven to 325F). Line the bottom of a 9-inch springform pan with parchment paper and set aside.
  2. Mix 1 1/2 cups graham cracker crumbs 1/2 cup sweetened shredded coconut and 4 tablespoons melted butter until the mixture is evenly moist. Press onto the bottom of your pan and bake for 10 minutes. Take out of oven and allow to cool while you work on your cheesecake.
  3. Using a handheld electric mixer or a stand mixer fitted with the paddle attachment beat cream cheese 3/4 cup granulated sugar 2 tablespoons flour and 2 tablespoons milk until well combined (about 2 minutes on medium high speed). Scrape the bottom and sides of your bowl. Add 1 cup sour cream and stir until incorporated.
  4. Switch to low speed and add eggs 1 at a time until each one is just blended. Then add 2 packages of lemon instant pudding and stir until combined. The batter will look a little like scrambled eggs at this point that s OK.
  5. Take a roasting pan (or a fairly large baking dish) filled with hot water and put it at the bottom rack of your oven. Put your cheesecake on the middle rack and bake for an hour or until the cheesecake is puffy still wobbly (but not soupy) in the middle and the edges are starting to turn brown and separating from the edge of the pan.
  6. Turn the oven off. Open the oven door slightly and keep the cheesecake in the oven for another hour. Take the cheesecake out of the pan by carefully running a sharp knife along the edge of the pan before releasing it. Chill in the refrigerator completely – at least 4 hours (preferably overnight).

Read Full Recipe >>>> Click Here

Share This:

More from Recipes

Sicilian Chicken Soup

Sicilian Chicken Soup

84%
Read More
The Best Oven Baked Chicken Breast

The Best Oven Baked Chicken Breast

65%
Read More
Best Recipes-keto Ice Cream

Best Recipes-keto Ice Cream

51%
Read More
Best Recipes-caprese Chicken

Best Recipes-caprese Chicken

64%
Read More
Roasted Broccoli And Cheddar Soup

Roasted Broccoli And Cheddar Soup

61%
Read More
Cantaloupe Cocktails

Cantaloupe Cocktails

88%
Read More
Easy Cream Cheese Spritz Cookies Recipe

Easy Cream Cheese Spritz Cookies Recipe

63%
Read More
Lavender Sangria

Lavender Sangria

54%
Read More
The Best Strawberry Shortcake Trifles

The Best Strawberry Shortcake Trifles

59%
Read More
Basil Parmesan And Cashew Dip

Basil Parmesan And Cashew Dip

50%
Read More
Filipino Chicken Adobo

Filipino Chicken Adobo

72%
Read More
White Christmas Mojito.

White Christmas Mojito.

55%
Read More
Chocolate Mint Cream Cheese Buttons

Chocolate Mint Cream Cheese Buttons

99%
Read More
Healthy Recipes-egg Roll In A Bowl

Healthy Recipes-egg Roll In A Bowl

87%
Read More
JalapeÑo Popper Chicken Casserole

JalapeÑo Popper Chicken Casserole

55%
Read More
Parmesan Garlic Noodles Recipes

Parmesan Garlic Noodles Recipes

65%
Read More
The Best Chicken Breast With Basil Wine Sauce

The Best Chicken Breast With Basil Wine Sauce

89%
Read More
Strawberry Pie

Strawberry Pie

88%
Read More