This cheesecake does take a few hours, but the hands on time is quite minimal, and it was extremely easy. It consists of a crust made from Animal Crackers instead of traditional graham crackers. The crust is topped with a lemon flavored cream cheese mixture, and once it is baked and cooled, a lemon glaze goes on top.
I wish I would have taken a picture before topping the cheesecake with the glaze - I have never made such a perfect cheesecake without even a hint of a crack. I don't know if it is the recipe, the method, or if I just had a lucky day in the kitchen.
Do make sure to chill this cheesecake completely. I made it the day before I served it for dessert and the texture was great, but it was even better the next day. The crust did get a little soggier, but nothing that would turn me away from eating every crumb on my plate!

Lemon Cheesecake
Ingredients:
1 cup Animal Cracker cookie crumbs
~ crush to a course powder
3 tablespoon sugar
3 tablespoons melted butter
3 (8 oz.) cream cheese, softened
1 cup sugar
3 tablespoons flour
2 tablespoons lemon juice
1 tablespoon grated lemon rind
½ teaspoon vanilla
4 eggs (1 separated)
Lemon Glace:
¾ cup sugar
2 tablespoons cornstarch
½ cup water
¼ cup lemon juice
2 to 3 drops yellow food coloring (optional)
Preheat oven to 325 degrees F.
In a bowl, combine crumbs, sugar and butter. Press into bottom of 9 inch spring form pan. Bake 10 minutes. Remove.
Increase oven temperature to 450 degrees.
In mixing bowl, combine cream cheese, sugar, flour, lemon juice, lemon rind and vanilla. Mix at medium speed on electric mixer until well blended. Add 3 eggs, 1 at a time, mixing well after each addition. Beat in remaining egg white, reserve yolk for glaze. Pour over crumbs.
Bake at 450 degrees for 10 minutes, reduce heat to 250 degrees and continue to bake 30 minutes. Loosen cake from edge of pan then gently release spring. Cool completely before removing.
To make glaze: Combine sugar and cornstarch in small saucepan. Add water and lemon juice. Cook until clear and thickened. Add a small amount of liquid to yolk and return to pan. Cook a few minutes. Cool. Spoon glaze over cheesecake and chill for six to eight hours or overnight.
Serves 6
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George’s notes:
- A course you can use graham cracker crumbs, but the sweetness of Animal Crackers help to balance the tartness of the lemon.
- For perfect servings of cheesecake ~ that don’t stick to your knife ~ dip knife into warm water and wipe dry before the first cut. Then, wipe knife clean, dip in warm water, and dry between each slice.

I bet that has such a refreshing flavor, I would certainly love a slice of it
ReplyDeleteI have never made a lemon cheese cake NOR one that did not crack. So kudos to you my friend! This does sound like a great cheesecake recipe though. Just a quick question, when did you put your glaze on? After the cake was cooled and before it was removed from the springform pan? Or as a drizzle after?
ReplyDeleteTrish, you could do either, but I spooned the glaze after I took it out of the pan. I used it more as a garnish.
ReplyDeleteI love lemon anything. This looks very, very good. Will have to save that for company when I know all will be eaten. Too tempting to have leftovers for me. The glaze looks beautiful and a very good idea.
ReplyDeleteI think I've died and gone to heaven! Two of my favorite things in one pan and a recipe that makes short work of it. Paradise :-).
ReplyDeleteI have secretly referred to myself as the lemonater because I adore lemon, particularly in desserts. This cheesecake looks perfect and the glaze is just lagniappe. I love the animal cracker crust; I've used Lorna Doone's as a crust and I'm sure the sweetness of the animal crackers just made this a fabulous dessert.
ReplyDeleteI always found cheesecake to be such a heavy dessert but lemon sounds like just the thing to lighten it up. Good job.
ReplyDeleteP.S: I've left an award on my blog for you. Check it out.
What a fun use of animal crackers. Congrats on the non cracked top! It's been ages since I've had cheesecake, and I really like your use of lemon here. That glaze, in particular, sets this one apart. Love your up close photo that really shows the texture, too. :-)
ReplyDeleteOh dear....George.....you've found my weakness...I ADORE cheesecake...and adore lemon. What a winning combination...and I LOVE the idea of an animal cracker crust too.....genius! :)
ReplyDeleteAnimal Crackers? What a terrific idea!
ReplyDeleteGeorge, I'm kind of picky about cheesecake but I can tell by your recipe and photos that I would LOVE your cheese cake. That texture is my favorite, and the more lemon the better as far as I'm concerned... that gorgeous glaze puts it right over the top.
I'm licking my virtual fork. ;) Thank you for sharing another winner.
Lemon cheesecake is a brilliant idea. My dearly beloved is a fan of lemon (lemon meringue birthday pie was a huge hit a few days back), so I'll have to check this out!
ReplyDeleteMy husband and 5 year old love lemon so...I WILL try this out for them! Thanks for another great recipe!
ReplyDeleteoh wow what a magnificent cheesecake yum
ReplyDeleteI've been wanting a good cheesecake recipe, thanks.
ReplyDeleteAlways looking to try new cheesecake recipes. Could I use the animal crackers to decorate instead of for the crust? My grandchildren just might try this with them, on top?
ReplyDeleteI love the idea of lemon in a cheesecake. My kids tend to go for chocolate cheesecake which is not my favorite. I have always gone for a plain cheesecake. Let's see how lemon works.
I, too, adore cheesecake. I don't know why, but I haven't made one in a few years. Maybe it's because I'd probably eat the whole thing! My Meyer lemons are starting to show solid signs of life. I'd bet that my hubs, who adores lemon, would really like the recipe. The animal cracker crust is a true bonus. To this day, I love animal crackers. I'm old enough to remember when the boxes had wheels that you could pull out. Loved those as a kid!
ReplyDeleteNot good George
ReplyDeleteYou know I have a cheesecake addiction and may need help after reading this post
cheers Ian
gorgeous and scrumptious all what I have to say ! i love cheesecakes
ReplyDeletebravo to you !! Pierre
George, I would absolutely love a slice of that lemon cheese cake, it looks divine and delicious too...thanks once more for sharing...happy 2010..much love
ReplyDeleteGeorge, This is a keeper for sure. When we have parties for the little ones, we always want something a little more upscale for the adults in attendance. This can fit into the kid party theme by making a carousel of animal crackers around the edge of the cake! Nice recipe...L
ReplyDeleteno cracks, eh? good for you! although lemon desserts aren't generally my favorite, come on--this is cheesecake! and the animal crackers in the crust make for an interesting bottom layer!
ReplyDeleteTempting and mouthwatering cheese cake...
ReplyDeleteThat cheesecake looks so good! Lemon works really well in sweet treats and I bet it was amazing in cheesecake form!
ReplyDeleteLemon cheesecake is the best - I don't mind the occasional other flavour but I always go back to lemon! I am amazed by the perfection of that slice. I would have sworn it was a gelatine set one based on that beautiful picture.
ReplyDelete