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Lemon Cheesecake (Vegetarian)

This cheesecake is sure to please you and your family and/or friends. And for a healthier take on it, try our vegan version.

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Servings
1 slice
Calories Cholesterol Sat Fat Carbs
288 73mg 8g 27g
Recipe Chef Pamela Kurp
Course Cakes, Desserts, Pies
Cuisine American
Diet Vegetarian
Prep Time 40 minutes
Cook Time 35 minutes
Passive Time 2 hours
Ingredients
For the filling:
  • 16 oz cream cheese (soy plain)
  • 2 eggs
  • 3/4 C granulated sugar
  • 1/2 tsp lemon zest
  • 2 tsp vanilla
For the topping:
  • 1 C sour cream (dairy)
  • 2 Tbsp granulated sugar
  • 2 tsp vanilla
Course Cakes, Desserts, Pies
Cuisine American
Diet Vegetarian
Prep Time 40 minutes
Cook Time 35 minutes
Passive Time 2 hours
Ingredients
For the filling:
  • 16 oz cream cheese (soy plain)
  • 2 eggs
  • 3/4 C granulated sugar
  • 1/2 tsp lemon zest
  • 2 tsp vanilla
For the topping:
  • 1 C sour cream (dairy)
  • 2 Tbsp granulated sugar
  • 2 tsp vanilla
Servings
1 slice
Calories Cholesterol Sat Fat Carbs
288 73mg 8g 27g
Recipe Chef Pamela Kurp
Instructions
  1. In a medium bowl, combine the cream cheese and granulated sugar; beat in the eggs.
    In a medium bowl, combine the cream cheese and granulated sugar; beat in the eggs.
  2. Add the syrup, lemon zest, lemon juice and vanilla, and blend until combined and smooth.
  3. Pour the cream cheese filling mixture into a prepared graham cracker crust; bake at 350 degrees for 25 to 35 minutes or until set.
    Pour the cream cheese filling mixture into a prepared graham cracker crust; bake at 350 degrees for 25 to 35 minutes or until set.
  4. For the topping, combine all of the ingredients until smooth and creamy. After chilling for at least two hours, spread the sour cream topping over the chilled / set lemon cheesecake.
    For the topping, combine all of the ingredients until smooth and creamy. After chilling for at least two hours, spread the sour cream topping over the chilled / set lemon cheesecake.
Recipe Notes

Chill the cheesecake in the refrigerator for several hours; serve with the sour cream topping and/or fresh fruit of your choice.

Cover and store for up to one week in the refrigerator.

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