Lemon Cheesecake

Recipe Summary

  • Preparation: Medium
  • Prep Time:
  • Cook Time: 50 minutes
  • Yield: 6 – 8 servings


  • 3 cups graham cracker crumbles
  • 5 Tbsp butter
  • 1 Olé Pacifica Baby Lemon
  • 2 eggs
  • 1½ cups cream cheese
  • ½ cup sour cream
  • ½ cup superfine sugar
  • 1 Tbsp cornstarch
  • strips of orange zest
  • strips of Olé Pacifica baby Lemon zest


  • Preheat the oven to 300°F.
  • To make the crust/base:
    • Break the cookies into a large plastic bag and crush them with a rolling pin to make them into crumbs.
    • Melt the butter in a saucepan over low heat. Turn off the heat and stir the cookie crumbs into the butter.
    • Grease the cake pan with butter. Add the cookie crumbs and press them down evenly to make a base.
  • To make the filling:
    • Grate the zest from the lemon. Cut the lemon in half and squeeze out the juice. Separate the eggs into two bowls.
    • Whisk the lemon zest, lemon juice, egg yolks, cream cheese, sour cream, sugar, and cornstarch in a bowl until smooth.
    • Wash and dry the whisk, then whisk the egg whites in a separate bowl until they are stiff and form peaks. Add the whisked egg whites to the cheese mixture. Fold them in gently with a metal spoon until they are well mixed.
  • Spoon the filling onto your graham cracker crumb base and bake for 50 minutes. After the 50 minutes, turn off the oven and let the cheesecake cool in the oven.
  • When cool, take the cheesecake out, remove it from the pan, and put it on a plate. Chill it in the refrigerator overnight.
  • Before serving, decorate the cheesecake with fine strips of orange and lemon zest.

Source: Children’s Quick and Easy by Angela Wikes